893 chicken sauce recipes

A sweet and sour dipping sauce that's perfect for chicken nuggets or chicken fingers.

A spicy honey mustard sauce for dipping homemade chicken fingers or chicken nuggets.

Great way to use up leftover chicken. Filo pastry stuffed with chicken and broccoli cheese in a light cream sauce.

A copycat Kenny Rogers barbecue sauce, sweet and fruity with an applesauce base, brown sugar, lemon, and a hint of cinnamon. A glossy basting sauce that caramelizes beautifully on ribs and chicken.

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

Quick, easy and tasty. Chicken cutlets in a quick pan sauce with wine, mushrooms and artichoke hearts. Great for a week-night meal as it comes together so quickly.

These air-fryer (or oven based) chicken nuggets are popular combination of savory and crispy, with the rich taste of chicken complemented by the crunch of a cracker crumb coating complete with 4 varieties of dipping sauces.

Grilled chicken satay skewers with a creamy peanut dipping sauce spiked with soy, brown sugar, garlic, and red pepper flakes. Makes 24 skewers for the ultimate party appetizer.

An easy yet tasty way to cook chicken breasts. The apricot-almond stuffing added some sweet fruitiness and nuttiness, and the yogurt-apricot sauce went deliciously well with stuffed chicken breast, lots of juiciness and yumminess in this dish. Serve it with rice or crusty bread to complete the meal.

Boneless skinless chicken breast stuffed with an herbed goat cheese sun-dried tomato mixture, breaded and finished in the oven to crispy perfection with a sweet red pepper sauce.

Andy's murgh kurma: Indian chicken curry with a yogurt marinade, whole cardamom and cloves, and a deeply spiced tomato sauce. Serve with rice and chapati for a fragrant home-cooked dinner.

Chicken satay marinated in a fragrant coconut-turmeric paste with garlic, shallots, and cumin, then grilled on skewers until charred and juicy. Golden Southeast Asian skewers made for peanut sauce.

Crockpot chicken with mushrooms and onions in a creamy soup-and-broth sauce, slow-cooked until fall-apart tender, then finished with crisp crumbled bacon on top. Dump it in and walk away.

The garlic, ginger, ham, and tarragon stuffing was quite tasty. The cream sauce picked up all the yumminess from the pan, and just what we needed to go with the chicken.

Shredded chicken enchiladas in corn tortillas smothered with homemade tomatillo verde sauce, bubbly Monterey Jack, and cool sour cream. Make-ahead friendly and packed with green chile flavor. Feeds six.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.