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outback steakhouse queensland chicken and shrimp

Queensland Chicken and Shrimp Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.