13+ Chicken And Scallops Recipes Unique And Delicious

I still remember the evening my pantry felt like a puzzle and the freezer offered chicken and scallops as the only clear answers. I browned a chicken breast in a skillet while the scallops waited on a paper towel, and by the time the rice was steaming we had a dinner that felt special but not fussy. That little rescue-cook moment is exactly the kind of kitchen life that inspired these 13+ Chicken And Scallops Recipes Unique And Delicious—meals that pair lean roast or pan chicken with sweet sea scallops in ways that work for weeknights and small celebrations alike.

1. Pan Seared Chicken with Lemon Butter Scallops

Why You’ll Love It:

This recipe plays like a simple restaurant plate at home. The chicken gives a savory base while scallops add a sweet, silky contrast. Cook it when you want something quick but elegant for company or a weeknight when you want to feel a little celebrated.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 4 boneless skinless chicken breasts, about 6 ounces each
• 12 large sea scallops, patted dry
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste

How to Make It:

1. Season chicken breasts with salt and pepper on both sides.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. Sear chicken 5 to 6 minutes per side until golden and cooked through. Remove and keep warm.
3. Add remaining tablespoon olive oil to the skillet. Pat scallops dry and season with salt. Sear scallops 1 1/2 to 2 minutes per side until a golden crust forms. Remove scallops.
4. Reduce heat to medium low, add remaining butter and minced garlic. Cook 30 seconds until fragrant then stir in lemon juice and zest.
5. Return scallops to the skillet to coat with sauce briefly. Slice chicken and arrange on plates with scallops and sauce. Sprinkle parsley.

Serving Idea: Pair with buttery mashed potatoes or steamed green beans for a simple dinner plate.

Flavor Boost: Add a teaspoon of capers to the lemon butter for a tangy lift.

2. Creamy Garlic Chicken and Scallop Skillet

Why You’ll Love It:

This one pan dish feels like comfort food with a touch of coastal flavor. Creamy sauce clings to both chicken and scallops, making it a favorite when you want something cozy that reheats well for leftovers.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 4 boneless skinless chicken thighs, trimmed
• 10 large sea scallops, patted dry
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped chives
• Salt and black pepper to taste

How to Make It:

1. Season chicken thighs with salt and pepper. Heat oil in a skillet over medium high heat and brown chicken 4 to 5 minutes per side until cooked through. Remove and tent.
2. Sear scallops in the same skillet 1 1/2 to 2 minutes per side until golden. Remove scallops.
3. Lower heat to medium, add minced garlic and saute 30 seconds. Pour in chicken broth and scrape up browned bits.
4. Stir in heavy cream and Parmesan. Simmer until sauce thickens slightly, about 3 to 4 minutes.
5. Return chicken and scallops to skillet to warm through, spoon sauce over, and finish with chopped chives.

Meal Prep Tip: Store leftover sauce and proteins separately in the refrigerator up to 3 days. Reheat gently on low heat and add a splash of cream if sauce has thickened.

Common Mistake to Avoid: Avoid overcrowding the pan when searing scallops or they will steam instead of forming a crust.

3. Herb Roasted Chicken Breast with Seared Scallops

Why You’ll Love It:

Roasting chicken with herbs is forgiving and produces juicy meat. Adding quick seared scallops right before serving makes it feel like a composed dinner you could make any night you want to impress without fuss.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients Needed:

• 4 chicken breasts, about 6 ounces each
• 12 sea scallops
• 2 tablespoons olive oil
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 2 cloves garlic, minced
• Salt and black pepper to taste

How to Make It:

1. Preheat oven to 400 F. Rub chicken breasts with olive oil, garlic, rosemary, thyme, salt and pepper.
2. Roast chicken on a baking sheet 20 to 25 minutes until internal temperature reaches 165 F. Rest 5 minutes then slice.
3. While chicken rests, heat a skillet over medium high heat with 1 tablespoon oil. Sear scallops 1 1/2 to 2 minutes per side until golden.
4. Arrange sliced chicken on a board, place scallops beside slices and garnish with extra herbs.

Serving Idea: Serve with roasted baby potatoes and a simple green salad for a full weeknight meal.

Swap This With That: Swap rosemary and thyme for 1 teaspoon dried Italian seasoning if fresh herbs are not available.

4. Coconut Curry Chicken and Scallops

Why You’ll Love It:

If you like warm spices and creamy coconut, this dish blends those flavors with sweet scallops. It is a lovely change from typical cream sauces and works well over rice for a filling meal.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients Needed:

• 1 pound boneless chicken thighs, cut into 1 inch pieces
• 12 large sea scallops, patted dry
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 tablespoons red curry paste
• 1 can 14 ounces coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1/4 cup chopped cilantro for garnish
• Salt to taste

How to Make It:

1. Heat oil in a wide skillet over medium heat. Saute onion until soft, about 4 minutes.
2. Add chicken pieces and cook until lightly browned and almost cooked through, about 6 minutes. Remove and keep warm.
3. Stir in red curry paste and cook 1 minutes then add coconut milk, fish sauce and brown sugar. Simmer 5 minutes.
4. Meanwhile sear scallops in a separate hot pan 1 1/2 minutes per side until golden.
5. Return chicken to curry to finish cooking and coat in sauce. Serve over rice with scallops placed on top and cilantro sprinkled.

Best Pairings: Serve with steamed jasmine rice and a side of cucumber salad for contrast.

Flavor Boost: Stir in a squeeze of lime at the end to brighten the curry.

5. White Wine Chicken and Scallop Risotto

Why You’ll Love It:

Risotto feels luxuriously creamy and adding scallops and chicken makes it a hearty, elegant dinner. It is worth the stirring for the payoff of silky rice and tender proteins.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 4 cups chicken stock, warmed
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1 cup cooked shredded chicken
• 8 large sea scallops
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

How to Make It:

1. In a saucepan, warm chicken stock and keep at a low simmer.
2. Heat oil in a large pan, saute shallot until soft. Add Arborio rice and toast 1 minutes.
3. Pour in white wine and stir until absorbed. Add warm stock one ladle at a time stirring until absorbed before adding more, about 18 to 20 minutes until rice is creamy and al dente.
4. Meanwhile sear scallops in butter 1 1/2 minutes per side until golden and remove.
5. Stir cooked chicken and Parmesan into finished risotto and season. Top each bowl with two scallops.

Meal Prep Tip: Make the risotto base earlier and keep warm. Finish with scallops just before serving to maintain their texture.

Common Mistake to Avoid: Do not rush adding stock all at once or the risotto will not develop the right creamy texture.

6. Sheet Pan Chicken Thighs with Scallops and Asparagus

Why You’ll Love It:

Sheet pan dinners are low fuss and high reward. Roasted chicken thighs get crispy while scallops finish quickly under the broiler for a mixed texture plate with minimal cleanup.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 4 bone in chicken thighs, skin on
• 12 large sea scallops
• 1 pound asparagus, trimmed
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 lemon, cut into wedges

How to Make It:

1. Preheat oven to 425 F. Toss chicken thighs with 2 tablespoons oil, smoked paprika, salt and pepper. Place on a rimmed baking sheet.
2. Roast chicken 25 minutes until skin is crisp and internal temperature is 165 F.
3. Toss asparagus with remaining oil and arrange on sheet near the end of roasting for the last 8 minutes.
4. Pat scallops dry and sear in a hot skillet 1 1/2 minutes per side then place on top of asparagus and broil 1 minutes to finish if needed.
5. Arrange everything on the sheet, squeeze lemon over before serving.

Serving Idea: Serve with crusty bread to soak up juices from the pan.

Swap This With That: Use boneless chicken thighs if you prefer faster cooking time.

7. Grilled Chicken and Scallop Skewers with Chimichurri

Why You’ll Love It:

Skewers bring a fun, casual vibe. Marinated chicken and scallops threaded on skewers cook quickly on the grill and chimichurri adds a bright herbal finish that keeps the plate lively.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients Needed:

• 1 pound boneless chicken breast, cut into 1 inch cubes
• 12 sea scallops
• 2 tablespoons olive oil
• Salt and pepper to taste
• For chimichurri 1/2 cup chopped parsley, 1/4 cup olive oil, 1 tablespoon red wine vinegar, 1 clove garlic minced, salt to taste

How to Make It:

1. Toss chicken cubes with olive oil, salt and pepper and thread onto skewers alternating with scallops. Refrigerate 15 minutes if time allows.
2. Mix chimichurri ingredients in a small bowl and set aside.
3. Heat grill to medium high and oil grates. Grill skewers 2 to 3 minutes per side until chicken is cooked and scallops have grill marks.
4. Remove skewers and brush with chimichurri before serving.

Best Pairings: Pair with grilled corn and a simple slaw for a backyard meal.

Flavor Boost: Add a pinch of smoked paprika to the chicken marinade for a warm note.

8. Spanish Style Chicken and Scallops with Tomatoes

Why You’ll Love It:

This dish has bright tomato flavors and a little paprika heat that make it hearty and homey. It is great for family dinners and the pan sauce is excellent for scooping with bread.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients Needed:

• 4 bone in chicken thighs
• 12 sea scallops
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can 14 ounces crushed tomatoes
• 1 teaspoon smoked paprika
• Salt and pepper to taste

How to Make It:

1. Season chicken and brown in a wide skillet with oil 4 to 5 minutes per side. Remove.
2. Saute onion and garlic in the skillet until soft. Add smoked paprika and cook 30 seconds.
3. Stir in crushed tomatoes, return chicken, cover and simmer 25 minutes until tender.
4. Pat scallops dry and sear in a separate pan 1 1/2 to 2 minutes per side then nestle on top of chicken and sauce to warm for a minute.
5. Serve with crusty bread.

Meal Prep Tip: The tomato sauce tastes better the next day so make ahead and reheat, adding scallops right before serving.

Common Mistake to Avoid: Do not add scallops to the long braise or they will overcook and become rubbery.

9. Creamy Mustard Chicken with Scallops

Why You’ll Love It:

Tangy mustard cuts through creaminess and pairs surprisingly well with the buttery texture of scallops. This is a dinner that feels composed and comes together in under 30 minutes.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 4 chicken cutlets, pounded thin
• 12 sea scallops
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• 1 tablespoon chopped tarragon or parsley
• Salt and pepper to taste

How to Make It:

1. Season and sear chicken cutlets in oil 2 to 3 minutes per side until cooked through. Remove and keep warm.
2. In the same pan, sear scallops 1 1/2 minutes per side until golden then remove.
3. Lower heat, stir in Dijon and heavy cream, simmer until sauce thickens slightly.
4. Return chicken and scallops to the pan to coat with sauce, sprinkle with tarragon and serve.

Flavor Boost: Stir in a teaspoon of whole grain mustard for texture contrast.

Serving Idea: Serve with buttered egg noodles or a simple potato puree.

10. Thai Basil Chicken and Scallops Stir Fry

Why You’ll Love It:

Bright, herbal Thai basil and quick stir fry technique keep this dish fresh and fast. It is perfect for a weeknight when you want bold flavor without long cook time.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 pound ground or thinly sliced chicken breast
• 12 sea scallops
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 cup fresh Thai basil leaves
• 1 red chili sliced, optional

How to Make It:

1. Heat oil in a wok over high heat and stir fry chicken until cooked through. Remove and set aside.
2. Add a touch more oil and sear scallops 1 1/2 minutes per side until golden then remove.
3. Return chicken to the wok, add garlic, soy sauce and oyster sauce and toss to combine.
4. Add basil leaves and scallops, toss quickly until basil wilts and everything is coated. Serve with rice.

Swap This With That: Use spinach or regular basil if Thai basil is not available.

Budget-Friendly Tip: Use ground chicken instead of sliced breast to stretch the protein further.

11. Brown Butter Sage Chicken and Scallops

Why You’ll Love It:

Nutty brown butter and crisp sage create a warm, autumnal flavor that pairs beautifully with both chicken and scallops. It is simple yet feels seasonal and thoughtful.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 4 chicken cutlets or thin breasts
• 12 sea scallops
• 6 tablespoons unsalted butter
• 8 fresh sage leaves
• 2 tablespoons toasted pine nuts optional
• Salt and pepper to taste

How to Make It:

1. Season and cook chicken cutlets in a skillet with 1 tablespoon oil until golden and cooked through. Remove and keep warm.
2. In the same pan melt butter over medium heat and cook until it browns and smells nutty, about 3 to 4 minutes. Add sage leaves and cook until crisp.
3. Sear scallops in the brown butter 1 1/2 to 2 minutes per side until golden, spooning brown butter over them.
4. Slice chicken and plate with scallops, drizzle remaining brown butter and scatter pine nuts.

Personal Note: I make this on chilly evenings because the brown butter aroma makes the kitchen feel like a bakery.

Common Mistake to Avoid: Watch the butter carefully as it can go from browned to burnt quickly.

12. Cajun Spiced Chicken with Scallops and Corn Succotash

Why You’ll Love It:

Spicy Cajun seasoning and sweet scallops create a balanced bite. The corn succotash brings color and a homey feel, making it a lively, family friendly meal.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 4 boneless chicken breasts
• 12 sea scallops
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 2 cups sweet corn kernels
• 1 red bell pepper diced
• 1 small red onion diced
• 2 tablespoons butter
• Salt to taste

How to Make It:

1. Rub chicken with Cajun seasoning and sear in a skillet with olive oil 5 to 6 minutes per side until cooked through. Remove and tent.
2. In another pan melt butter and saute onion and bell pepper until soft. Add corn and cook 3 minutes. Season and keep warm.
3. Sear scallops in a hot skillet 1 1/2 minutes per side until golden.
4. Serve chicken topped with scallops and a generous scoop of corn succotash.

Best Pairings: Serve with cilantro lime rice or a simple green salad to cool the spice.

Swap This With That: Use blackened seasoning if you prefer less heat.

13. Lemon Garlic Chicken and Scallops Pasta

Why You’ll Love It:

This pasta is bright, garlicky and quick. It is a reliable weeknight recipe that feels more special than a usual weeknight pasta because of the scallops and the fresh lemon finish.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 12 ounces linguine or spaghetti
• 2 chicken breasts, sliced thin
• 12 sea scallops
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

How to Make It:

1. Cook pasta according to package and reserve 1/2 cup pasta water. Drain.
2. Season and sear chicken slices in 1 tablespoon oil until cooked and remove.
3. Sear scallops in remaining oil 1 1/2 minutes per side until golden and remove.
4. In the same pan add garlic and cook 30 seconds, add lemon juice and zest and a splash of reserved pasta water. Toss in pasta, chicken and Parmesan, thicken with more pasta water if needed. Top with scallops and serve.

Flavor Boost: Add a pinch of red pepper flakes when sauteing garlic for a subtle kick.

Meal Prep Tip: Toss pasta with a little olive oil before storing to prevent sticking and reheat gently with a splash of water.

14. Balsamic Glazed Chicken with Scallops and Roasted Mushrooms

Why You’ll Love It:

The sweet tang of a balsamic glaze pairs unexpectedly well with scallops and the earthy note from roasted mushrooms ties the plate together. It is a grown up weeknight dinner with layered flavors.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients Needed:

• 4 chicken breasts
• 12 sea scallops
• 8 ounces cremini mushrooms, halved
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

How to Make It:

1. Preheat oven to 400 F. Toss mushrooms with 1 tablespoon oil, salt and pepper and roast 15 to 20 minutes until browned.
2. Season and sear chicken breasts in a skillet 5 to 6 minutes per side until nearly cooked. Remove.
3. Reduce heat and add balsamic and honey to the skillet, simmer until syrupy then return chicken and coat with glaze.
4. Sear scallops in a hot pan 1 1/2 minutes per side. Plate chicken slices with scallops and roasted mushrooms and drizzle extra glaze.

Swap This With That: Use maple syrup instead of honey for a different sweetness profile.

Common Mistake to Avoid: Do not let the balsamic glaze boil too aggressively or it will become bitter.

FAQ

Conclusion

These 13 recipes show how versatile the pairing of chicken and scallops can be, from cozy cream sauces to bright citrus and bold spice. Each idea is practical for real kitchen life, whether you need a quick weeknight meal or a special weekend dinner that feels thoughtful without being complicated. Take one recipe, make it your own by swapping herbs or sides, and trust that these combinations are forgiving. Cooking is about small experiments that build confidence, and these plates are a friendly place to start.