893 chicken sauce recipes

Burgundy and tarragon poached chicken simmers boneless breasts in chicken broth, red wine, and fresh tarragon, then thickens the poaching liquid into a glossy pan sauce. A lean French weeknight chicken with bistro elegance.

Filipino pancit, a stir-fried noodle dish with rice sticks, shredded cabbage, carrots, and your choice of pork, chicken, or shrimp. Bright with soy sauce and a finishing squeeze of lemon.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

Pork chops with raspberry sauce pan-sear boneless chops, then deglaze with shallot, chicken stock, raspberry jam, and vinegar for a glossy sweet-tart pan sauce. A 30-minute bistro-style dinner.

Baked chicken glazed with an orange juice, butter, cinnamon, and ginger sauce. Brushed repeatedly while baking for a golden, citrus-spiced finish.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

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.

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

Chicken cacciatore braises bone-in chicken pieces with Italian plum tomatoes, onions, green pepper, garlic, and mushrooms in a herby tomato sauce. The Italian hunter's-style classic that gets better the longer it simmers.

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.

Blackened chicken sliced over creamy linguine with a buttery cayenne sauce, fresh tomato, and green onion. A Cajun-style pasta plate with serious smoke and spice.

Chinese chicken salad dressing with hoisin sauce, sesame oil, rice vinegar, soy sauce, and dry sherry. A light, savory-sweet Asian dressing ready in 5 minutes. No mayo needed.

Boneless chicken in a creamy cheese-mustard sauce made with cream of chicken soup, served over rice with broccoli and chopped pimentos. A quick weeknight dinner.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.