Outback Steakhouse Queensland Chicken and Shrimp Copycat Recipe

This Outback Steakhouse Queensland Chicken and Shrimp copycat brings the restaurant’s iconic honey mustard glazed chicken and sautéed shrimp to your dinner table on a weeknight. It’s the kind of meal that looks impressive but comes together in about 35 minutes with ingredients you can find at any grocery store.

The chicken stays juicy under a sticky, tangy-sweet glaze, and the shrimp cook fast right in the same pan. No special equipment, no hard techniques.

Why I Love This Recipe

The glaze is what keeps me coming back to this one. It’s sharp from the mustard, sweet from the honey, and just a little smoky from the paprika. Every bite of chicken has that lacquered, slightly caramelized coating.

The shrimp add a nice contrast, briny and tender against the richer chicken. And because everything finishes in one skillet, the flavors from the sear and the glaze all come together in the pan.

This is the version I make when I want something that feels like a real dinner without a lot of cleanup.

Recipe Ingredients

• 2 large boneless, skinless chicken breasts – Pounded to even thickness so they cook at the same rate
• 12 large shrimp, peeled and deveined – Tail-on looks better; about 31/40 count works well
• 3 tbsp honey – The backbone of the glaze; use a mild variety so it doesn’t overpower
• 2 tbsp Dijon mustard – Adds sharpness and body to the glaze
• 1 tbsp whole-grain mustard – Gives texture and a slightly milder bite than Dijon alone
• 1 tbsp soy sauce – Adds depth and balances the sweetness
• 1 tsp smoked paprika – Brings a low, smoky note to the glaze
• 1/2 tsp garlic powder – Background warmth throughout
• 1/2 tsp onion powder – Rounds out the savory base
• 1/2 tsp salt – For seasoning the chicken before it hits the pan
• 1/4 tsp black pepper – Freshly ground if you have it
• 2 tbsp olive oil – For searing
• 1 tbsp unsalted butter – Added at the end to finish the shrimp and gloss the sauce
• Fresh parsley, chopped – For garnish; brightens the plate visually and flavor-wise

Variations / Substitutions

• Boneless thighs instead of breasts – Thighs are a little fattier, so they sear faster and stay even juicier, though the cook time drops by about 2 minutes.
• Regular yellow mustard instead of Dijon – The glaze will be less complex and slightly tangier, but it still works fine.
• Maple syrup instead of honey – The glaze turns a touch earthier and darker, with a richer caramel note when it reduces.
• Skip the whole-grain mustard – Just add an extra 1 tbsp Dijon in its place; the texture will be smoother.
• Scallops instead of shrimp – Pat them very dry and sear 2 minutes per side over high heat; the glaze coats them beautifully.
• Dairy-free – Swap the butter for a neutral oil like avocado oil. The sauce will be slightly less glossy but still good.
• Extra heat – Add 1/4 tsp cayenne to the glaze for a little burn at the back of your throat.

If you enjoy this kind of honey mustard glaze, the Outback Steakhouse Honey Mustard Dipping Sauce Recipe is worth making as a side.

How To Make Queensland Chicken and Shrimp

Step 1: Season and Sear the Chicken

Set a large oven-safe skillet over medium-high heat and let it get hot for about 2 minutes. While it heats, pat the 2 chicken breasts dry and season both sides with the 1/2 tsp salt and 1/4 tsp black pepper. Add the 2 tbsp olive oil to the pan, then lay the chicken in. Sear for 5 to 6 minutes per side without moving it, until both sides are deep golden brown.

The crust should look genuinely dark, not just pale gold. That sear is what gives the glaze something to stick to. If the chicken is releasing easily from the pan, it’s ready to flip. If it’s sticking, give it another 30 seconds.

Don’t crowd the pan. If your skillet is small, do one breast at a time so steam doesn’t build up and soften the crust you’re working to develop.

Step 2: Whisk the Glaze

While the chicken sears, combine the 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder in a small bowl. Whisk until smooth and fully combined, about 30 seconds.

The glaze should look glossy and thick enough to coat a spoon. Taste it now. It will be sharper than it tastes on the finished chicken, because the heat mellows the mustard and caramelizes the honey.

Step 3: Glaze and Bake the Chicken

Preheat your oven to 400°F (200°C) while the chicken is searing. Once both sides are seared, pour the glaze evenly over the chicken in the skillet. Transfer the skillet to the oven and bake for 8 to 10 minutes, until the internal temperature of the chicken reads 165°F (74°C) on an instant-read thermometer.

The glaze will bubble and thicken in the oven, turning sticky and a little darker at the edges. That’s exactly what you want. Don’t skip the thermometer here since chicken breasts vary quite a bit in thickness and a minute too long dries them out.

Step 4: Sauté the Shrimp

Pull the skillet from the oven and move the chicken to a plate to rest. Set the skillet back on the stove over medium-high heat. The leftover glaze in the pan will be slightly concentrated. Add the 1 tbsp unsalted butter, let it melt, then add the 12 large shrimp in a single layer. Cook for 1 to 2 minutes per side, until they curl into a tight C shape and turn opaque pink all the way through.

Don’t walk away from the shrimp. They go from perfect to rubbery fast. The butter and residual glaze will coat them as they cook, giving them a light lacquer of their own.

Step 5: Plate and Garnish

Return the chicken to the skillet or arrange it on a serving plate. Spoon the shrimp and any pan glaze from the skillet directly over the top of each chicken breast. Scatter the chopped fresh parsley over everything and serve immediately.

Recipe Tips

• Pound the chicken to even thickness. A breast that’s thicker on one end will be dry on the thin end before the thick end is cooked through. Aim for about 3/4 inch (2 cm) uniform thickness.
• Use an oven-safe skillet. Cast iron or stainless steel both work well. Non-stick pans generally can’t handle the heat needed for a proper sear, and many aren’t rated for the oven at 400°F.
• Don’t skip drying the shrimp. Moisture on the surface of the shrimp will steam them instead of searing them, and they won’t pick up the glaze the same way.
• Rest the chicken briefly. Even 3 to 4 minutes on the plate while you cook the shrimp lets the juices redistribute, so you don’t lose them all when you slice.

Cook times by chicken breast thickness:

How To Store

• Refrigerate – Store chicken and shrimp separately in airtight containers for up to 3 days. The glaze firms up in the fridge but loosens again with heat.
• Reheating – Warm the chicken in a covered skillet over medium-low heat with a splash of water to prevent the glaze from burning, about 4 to 5 minutes. Reheat shrimp gently for no more than 1 minute, or they’ll toughen up.

What To Serve With Queensland Chicken and Shrimp

Steamed white rice is the most natural pairing because the sticky glaze soaks right into it and nothing competes with the honey mustard flavor. Roasted broccoli or green beans work well too because the slight bitterness of the vegetable cuts through the sweetness of the glaze. A simple house salad with a light vinaigrette keeps the plate feeling balanced without adding another heavy element.

Frequently Asked Questions

Can I make the glaze ahead of time?

Yes. The glaze keeps in a sealed jar in the fridge for up to 5 days. Give it a quick stir before using since the honey can settle to the bottom.

Can I use frozen shrimp?

Yes, but thaw them completely and pat them very dry before they go into the pan, otherwise the extra moisture steams them and they won’t pick up any color.

What if I don’t have an oven-safe skillet?

Sear the chicken in any skillet, then transfer it to a baking dish, pour the glaze over the top, and finish it in the oven the same way. You’ll cook the shrimp in the baking dish glaze drippings, or just wipe out the original skillet and use it.

Can I grill the chicken instead of pan-searing it?

Yes. Grill the chicken over medium-high heat for 5 to 6 minutes per side, brushing the glaze on during the last 2 minutes of cooking on each side so it caramelizes without burning.

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Queensland Chicken and Shrimp Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 large boneless, skinless chicken breasts
• 12 large shrimp, peeled and deveined
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• Fresh parsley, chopped

Method

 

1. Pat the chicken dry, season with the salt and pepper, and sear in the olive oil in a hot oven-safe skillet over medium-high heat for 5 to 6 minutes per side until deep golden brown.
2. Whisk together the honey, Dijon mustard, whole-grain mustard, soy sauce, smoked paprika, garlic powder, and onion powder in a small bowl until smooth.
3. Pour the glaze over the seared chicken and bake at 400°F (200°C) for 8 to 10 minutes until the internal temperature reaches 165°F (74°C).
4. Remove the chicken to a plate to rest. Melt the butter in the same skillet over medium-high heat and sauté the shrimp for 1 to 2 minutes per side until opaque and pink.
5. Arrange the chicken on a serving plate, spoon the shrimp and pan glaze over the top, and scatter fresh parsley over everything.

Notes

You can pound the chicken breasts to an even 3/4 inch thickness before seasoning, which helps them cook evenly and makes a noticeable difference in the final texture. If you want to get ahead, the glaze can be whisked together and refrigerated up to 5 days in advance. This recipe doubles easily for 4 people — just make sure your skillet is large enough to hold the chicken without crowding, or sear it in two batches.