Applebee's Bourbon Street Chicken and Shrimp Copycat Recipe: Smoky Garlic Butter Baste That Locks in Flavor

This copycat Applebee’s Bourbon Street Chicken and Shrimp recipe brings the smoky garlic butter baste’s restaurant magic right into your kitchen. This copycat recipe combines tender chicken and shrimp with a rich, aromatic sauce that's impossible to resist.

I've perfected the marinade and cooking technique to ensure every bite tastes like your favorite meal out.

The secret lies in the marinade—a blend of bourbon, garlic, and spices that infuses the proteins with deep, savory flavor. Cooking the chicken and shrimp separately ensures perfect doneness, while the smoky butter basting creates that signature crispy exterior.

This method transforms weeknight dinners into something special without the restaurant price tag.

By the time you plate this dish, you'll have golden-brown chicken and shrimp with a glossy, flavorful sauce clinging to each piece. The aroma alone will have everyone at the table asking for seconds. Serve with rice or crusty bread to soak up every last drop of that delicious sauce.

This recipe is designed for professional results at home, with clear instructions for marinating, cooking, and basting. Whether you're feeding a crowd or treating yourself to a special meal, this copycat version delivers the same bold flavors you love from Applebee's.

Ingredients for applebee's bourbon street chicken and shrimp copycat

Pantry staples plus a few specialty touches for that signature restaurant flavor.

The bourbon is non-negotiable here—Buffalo Trace or Maker's Mark are my go-tos, but anything 80-proof works. Grocery stores and liquor shops usually carry these brands, but if you're in a pinch, any good bourbon will do. The shrimp should be size 21/25 for that perfect balance of meat and tail. Frozen shrimp works fine—just thaw and pat dry before using. For the chicken, thighs stay juicier than breasts, and cutting them into even 1-inch pieces ensures consistent cooking. Grab fresh garlic from the store's produce section—it's cheaper than pre-minced and way more flavorful.

No bourbon? Apple cider or even more chicken broth can stand in, though the flavor will be subtly different. The smoked paprika is what gives that signature smoky taste—substitute half the amount of regular paprika plus a pinch of liquid smoke if you're out. Fresh parsley is ideal, but dried parsley at one-third the amount works in a pinch. The Dijon mustard adds depth, but yellow mustard in a pinch (though it'll be less refined). For the butter, full-fat is a must—don't use margarine or low-fat versions. If you're cooking for a crowd, double the marinade and basting sauce—it disappears fast.

This marinade keeps for 3 days in the fridge, so make extra if you're prepping ahead. The cooked chicken and shrimp reheat beautifully—just 5 minutes in the microwave with a splash of water to keep it moist. Store leftovers in an airtight container for up to 3 days. For the best presentation, plate the shrimp and chicken separately, then drizzle the basting sauce over everything. The sauce thickens as it cools, so reheat it gently if it seems too stiff—just add a splash of water or broth and warm through.

Step-by-step instructions for Applebee's bourbon street chicken and shrimp copycat recipe

Here's how to nail that signature smoky, garlicky flavor right at home.

Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and pat them completely dry with paper towels. This step is crucial—wet chicken won't sear properly and will steam instead of develop that golden crust. In a bowl, toss the chicken pieces with 1.5 tsp kosher salt, 0.5 tsp ground black pepper, and 1 tsp smoked paprika. Let them sit for 10 minutes while you prep the shrimp.

Peel and devein the 1 lb large shrimp (size 21/25, tails on) and pat them dry too. Toss the shrimp with 1 tbsp Dijon mustard—this helps the garlic butter cling better later. Keep both proteins separate for now; we'll cook them at different times.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken pieces in a single layer and let them sear undisturbed for 3-4 minutes until they develop a deep golden-brown crust. You'll see the edges start to crisp—that's your signal to flip. Cook another 3-4 minutes until the chicken reaches 165°F internally.

Remove the chicken to a plate and set aside. Immediately reduce the heat to medium, then add 0.5 cup unsalted butter and 6 cloves minced garlic to the same skillet. Let the butter melt and foam, then cook the garlic for 30 seconds until fragrant but not browned. Pour in 0.25 cup bourbon whiskey and scrape up any browned bits from the bottom of the pan—this is where the flavor lives.

Let the bourbon simmer for 2-3 minutes until reduced by half. Add 0.5 cup chicken broth and 2 tbsp lemon juice, then stir in 1 tbsp Dijon mustard. Bring to a gentle simmer and let it cook for 5 minutes until slightly thickened. The sauce should coat the back of a spoon—if it's too thin, simmer another minute.

Return the seared chicken to the skillet, spooning the sauce over it. Cover and let it cook for 5 minutes off the heat—this steams the chicken gently and lets the flavors meld. The chicken should be fork-tender with a glossy, garlicky coating.

Increase heat to medium-high and add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque—they'll finish cooking from residual heat. The shrimp should curl slightly and turn opaque all the way through.

Stir everything together in the skillet for 1 minute to combine the flavors. Taste and adjust seasoning with more kosher salt or black pepper if needed. The dish should be rich, smoky, and slightly tangy from the lemon.

Transfer the chicken and shrimp to a serving platter and sprinkle with 0.25 cup chopped fresh parsley. Serve immediately over rice or with crusty bread to soak up that delicious garlic butter sauce. The shrimp should be tender with a hint of pink, while the chicken stays juicy with a crispy exterior.

Real talk: This dish tastes even better the next day when the flavors have time to develop. Store leftovers in the fridge for up to 3 days—just reheat gently in a skillet with a splash of water to keep everything moist.

Best sauces and condiments for this recipe

Garlic Butter Baste

The star of this dish is the garlic butter baste, where ½ cup unsalted butter and 6 minced garlic cloves create a rich, aromatic sauce. Melt the butter over medium heat until foamy, then add garlic and cook just until fragrant (30 seconds).

Deglaze with ¼ cup bourbon to deepen the flavor—this step unlocks the dish’s signature depth. 🌟

Smoky Bourbon Sauce

The sauce ties everything together with its perfect balance of smoky, tangy, and savory notes. After deglazing with bourbon, add ½ cup chicken broth and 2 tbsp lemon juice to brighten the richness.

Simmer for 5 minutes until slightly thickened—this ensures the sauce clings beautifully to the chicken and shrimp without being gluey.

Dijon Mustard Twist

1 tbsp Dijon mustard is the secret weapon in this recipe, adding a subtle tang that cuts through the richness. Whisk it into the sauce at the end for a refined finish. If you’re short on Dijon, yellow mustard works in a pinch, though it lacks the same depth. For extra complexity, add a pinch of smoked paprika to the sauce before serving.