Spicy Lemon Tarragon Shrimp & Chicken

Spicy Lemon Tarragon Shrimp & Chicken. Spicy, Lemony, and Totally Skillet Worthy. Big Flavor, Few Ingredients, That One Skillet Dinner You’ll Crave Again Tomorrow.

Some recipes are carefully planned. Others happen because the skillet is hot, the fridge has just enough promise, and you feel like cooking something bold without a grocery run. This spicy lemon tarragon shrimp and chicken dish lives firmly in that second category, and honestly, those are my favorite meals. This is rustic cooking at its best. Few ingredients, unapologetic flavor, and absolutely no fussing with perfect slices or delicate plating. Everything goes into one pan, builds on itself, and turns into something that tastes far more complex than the effort it takes.

You get juicy chicken, tender shrimp, sweet peppers, and that punchy heat from fermented Calabrian chili sauce. Lemon brings brightness, tarragon adds a soft herbal note that feels a little fancy without trying, and parsley at the end pulls it all together. It is spicy, citrusy, savory, and comforting all at once. It also happens to be naturally lower carb if you eat it as is, which is exactly how I enjoyed it. If carbs are calling your name, this skillet is just as happy spooned over couscous or tangled into pasta.

Ingredients

• 1.5 lbs chicken strips

• 1 lb large shrimp, peeled and deveined

• 1 large shallot, thinly sliced

• 2 tsp minced garlic

• 2 heaping spoonfuls fermented Calabrian pepper sauce, like Trader Joe’s Italian Bomba

• 1 tbsp tarragon leaves

• Juice of 1 lemon

• Zest of 1 lemon

• 1/2 lb mini sweet peppers, sliced lengthwise into quarters

• Salt and black pepper, to taste

• Olive oil, for cooking

• A generous handful of fresh Italian parsley, chopped

How it comes together

Start by heating a good glug of olive oil in a wide skillet. Season the chicken strips with salt and pepper, then cook them until browned and cooked through. You want color here. That browning is flavor. Remove the chicken from the pan and set it aside, leaving all those good juices behind.

In the same pan, add the shallot and sauté until soft and translucent, soaking up every bit of flavor left from the chicken. Stir in the Calabrian chili sauce and garlic, then add the sweet peppers. Let everything stir-fry for a few minutes so the peppers soften slightly but still keep some bite.

Next comes the magic. Add the lemon juice, lemon zest, and tarragon. The pan will smell incredible at this point. Add the shrimp and cook just until they turn pink and are barely cooked through.

Once the shrimp are done, toss the chicken back into the skillet. I did not slice mine. I wanted the dish to feel rustic and generous, not polished. Give everything a good toss so the sauce coats every piece.

Finish with a big handful of fresh Italian parsley and one last taste for seasoning.

How to serve Spicy Lemon Tarragon Shrimp & Chicken

• Serve it family style in a large dish or spoon it straight from the skillet into a bowl and call it dinner

• Serve over couscous or pasta if you want something heartier

• Add a simple green salad and a glass of something crisp

This dish is a great example of how low-carb cooking does not have to feel restrictive or boring. With lean chicken and tender shrimp doing the heavy lifting, it is naturally high in protein and satisfying without relying on pasta, rice, or heavy sauces. The bold flavors from fermented Calabrian chili, fresh lemon, and fragrant tarragon make every bite feel indulgent, while sweet peppers add just enough natural sweetness to balance the heat. Best of all, it all comes together in under 20 minutes in a single skillet, making it a fast, nourishing meal that fits easily into busy weeknights without sacrificing flavor or comfort. This is the kind of meal that feels like it should have taken longer than it did. Big flavors, simple steps, and a skillet that tells the whole story. Exactly how I like to cook.

As always, happy cooking!

Jennifer