1. Prepare the Ingredients

• Pat dry the chicken and shrimp to remove excess moisture.
• In a small bowl, mix paprika, cayenne (if using), garlic powder, onion powder, salt, and black pepper.
• Season the chicken cutlets generously, setting aside some seasoning for the shrimp.

2. Cook the Chicken

• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat.
• Sear the chicken for 4–5 minutes per side until golden brown and cooked through.
• Remove from the pan and set aside, covering loosely with foil.

3. Cook the Shrimp

• In the same skillet, add ½ tablespoon butter if needed.
• Add the shrimp and sprinkle with the remaining seasoning.
• Cook for 1–2 minutes per side, flipping once they turn pink and opaque. Remove and set aside.

4. Make the Sauce

• Reduce the heat to medium and add the remaining butter and minced garlic to the pan.
• Sauté for 30 seconds until fragrant, then pour in the chicken broth, scraping up the browned bits.
• Stir in the heavy cream, lemon juice, and red pepper flakes (if using). Let simmer for 2–3 minutes until slightly thickened.

5. Combine and Serve

• Return the chicken and shrimp to the skillet, spooning the sauce over the top.
• Simmer for 1–2 minutes, allowing the flavors to meld.
• Garnish with fresh parsley and grated Parmesan.
• Serve immediately with pasta, rice, or crusty bread to soak up the creamy sauce.