2,665 chicken sauce recipes

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Creamy cheddar chicken enchiladas with green chiles, sour cream filling, and a chunky tomato sauce. Corn tortillas wrap shredded chicken for classic Tex-Mex comfort.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

Paprika chicken breasts in a creamy mushroom-sour cream sauce served over noodles. A 30-minute weeknight skillet dinner with Hungarian-inspired warmth and pantry shortcuts.

Chicken divan: chicken and broccoli baked under a creamy, lightly curried sauce of mayo and cream of chicken soup. The retro comfort casserole, easy and ready for any weeknight.

Chicken paprikash: browned chicken breasts simmered in a creamy paprika sauce with cream of mushroom soup and sour cream. Hungarian-style weeknight comfort over noodles.

Chicken cranberry bake with a sweet-tart sauce of ketchup, brown sugar, orange zest, and fresh cranberries spooned over partially baked chicken breasts. A festive one-dish dinner for fall and winter.

Pollo Loco-style chicken marinade with fresh lemon and orange juice, chili sauce, garlic, and hot sauce. Marinate 4 to 24 hours, then grill for smoky, citrusy results.

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.

Kazakh lemon chicken: two whole chickens roasted with ginger, saffron, nutmeg, and paprika, finished with a green olive and lemon zest pan sauce. A Central Asian-inspired feast dish for a crowd.

Tender chicken breasts baked in a luscious mustard-parmesan cream sauce that thickens into pure velvet. Ready in 40 minutes with minimal prep for busy weeknight dinners.

Chicken and elbow pasta baked in a rich Monterey Jack and Parmesan cream sauce with sautéed mushrooms, zucchini, and tomatoes. A loaded pasta casserole that feeds 8.

This sauce is a great sub for run-of-the-mill guacamole. Excellent served with most Mexican dishes, especially chicken chimichangas, and will compliment grilled seafood and chicken.

Pan-sauteed chicken breast with a lemon-caper sauce and fanned avocado slices. A light, Mediterranean-style chicken dish with bright, tangy flavors and no heavy cream.

Chicken spinach enchiladas wrap shredded chicken, green chile, and a creamy three-cheese spinach filling in tortillas, then bake them under enchilada sauce and melted cheese. A rich, comforting Tex-Mex bake loaded with flavor.