82 chicken french sauce recipes

French country chicken: pounded chicken breasts sautéed and topped with a light shallot and mushroom pan sauce built with white wine, chicken broth, and fresh rosemary. Ready in under 30 minutes, no cream.

Skin-on chicken breasts pan-seared French bistro style, finished in the oven, and drizzled with a quick orange-tarragon pan sauce mounted with cold butter. Ready in 30 minutes for a weeknight dinner that eats like restaurant food.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Do something fun with dinner and try this delectable dish that will have your friends and family giving you two thumbs up!

Crispy fried chicken wings tossed in a sweet-and-spicy sauce with French dressing, herbs, and hot sauce. Served with blue cheese dressing and crunchy veggies.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Quick shortcut Chicken Alfredo with jarred sauce, peas, bacon bits, and crispy French-fried onions over pasta. A weeknight crowd-pleaser ready in under 45 minutes.

A quick and easy chicken casserole main dish. Great to use up leftover chicken. Dinner on the table in 20 minutes flat.

Rice and noodle casserole baked with toasted vermicelli, French onion soup, chicken broth, soy sauce, and water chestnuts. Buttery pilaf-style side, classic potluck favorite.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

Spam-Bolaya is a Cajun-spiced jambalaya mash-up loaded with browned SPAM, shredded chicken, and plump shrimp simmered in a smoky tomato-rice pot. Cayenne, Tabasco, and Cajun seasoning bring the Louisiana heat.

Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.

Ground pork burgers loaded with ginger, garlic, soy sauce, chile oil, and fresh cilantro, seared in a screaming hot skillet. Inspired by San Francisco's China Moon Cafe, served on crusty baguette with sharp Dijon mustard.

Crab stuffed chicken breast that is out of this world with a French style white wine cream sauce. This single skillet chicken breast dinner with sauce makes for easy cleanup and is guaranteed to wow your family.

Pan-seared chicken breasts swimming in silky tarragon cream sauce with white wine and Dijon mustard for elegant weeknight French bistro dining.