Chicken sauces: recipes with photos for easy cooking

Boiled chicken, chicken chops, baked chicken legs - there are many simple and quick chicken dishes that will only benefit from a spoonful of another sauce. The meat of this bird has a mild delicate taste, and therefore it is successfully combined with many appetizing sauces - from tender buttery and creamy to daring savory and spicy.

Pick your recipe

Basil Pesto Recipe

Fresh and bright Italian pesto sauce can decorate with its presence not only pasta, but also many other dishes, including chicken dishes. It’s easy to prepare it - just follow the step by step recipe and after a few minutes the pesto is ready. You will need:

• ½ cup pine nuts;

• 2 cups of fresh leaves of green basil;

• ¼ cup grated parmesan;

• 1 tbsp. a spoonful of freshly squeezed lemon juice;

• 2 cloves of garlic;

• ½ teaspoon finely ground salt;

• ½ tbsp olive oil.

Warm the pan over medium heat, fry pine nuts until a pleasant aroma appears. Fry for 3-5 minutes in a dry frying pan. Put the nuts in a blender bowl and let them cool. Pass the garlic through a press and, together with basil leaves, put in a bowl, pour in lemon juice, salt. In pulse mode, grind with a blender. Add the grated cheese. Start adding a little olive oil. When the sauce reaches uniformity, but it still has a certain texture, try the pesto and adjust the taste. From the listed number of products you get about a glass of sauce. It can be stored for about a week in the refrigerator in dishes with a tight lid.

Simple horseradish sauce

The intense, complex taste of horseradish with a subtle sweetness is perfect for chicken. For this sauce you will need:

• 1 cup sour cream;

• ¼ cup grated fresh horseradish;

• 1 teaspoon of white wine vinegar;

• ½ teaspoon finely ground salt;

• ¼ teaspoon freshly ground black pepper.

Horseradish owes its taste and aroma to volatile oils and the natural chemical allyl isothiocinate, so a freshly grated root is best. Put it together with vinegar and seasonings in a blender bowl. Puree and add sour cream or heavy cream. Stir and leave for 3-4 hours to maximize the tastes and aromas. Keep the sauce in the refrigerator in an airtight container, its shelf life is 2-3 weeks.

Peanut sauce

Exotic flavored peanut sauce will turn an ordinary chicken into an unusual oriental dish. You will need:

• 2 tablespoons of coconut oil;

• 1 teaspoon Thai red curry paste

• 1 tsp chicken stock;

• ¼ cup coconut milk;

• ¼ cup peanut butter;

• 1 tbsp. a spoon of fish sauce;

• 1 tbsp. a spoonful of freshly squeezed lime juice;

• 2 tbsp. tablespoons peeled peanuts.

Melt coconut oil in a saucepan, add the curry paste and heat it. Remove from heat and add warm broth, fish sauce, peanut butter, whisk with a whisk and return the sauce to the fire. Cook on low heat for 10 minutes. Roast peanuts in a dry pan and crush. Add lime juice to the sauce and serve.

Chocolate mole sauce

Hot mole sauce - Mexican specialty. It has many different variations, but all of them necessarily contain hot pepper and dark chocolate. Try making a mole from the following ingredients:

• 1 small onion head;

• 1 red chili pepper;

• 2 cloves of garlic;

• 1 tbsp. a spoon of ground chili;

• 1 tbsp. a spoonful of caraway seeds;

• 1 teaspoon ground cinnamon;

• 500 g canned chopped tomatoes;

• 25 g of dark chocolate with a content of cocoa beans of at least 70%;

• 1 tbsp. a spoonful of butter.

Cut the onion into a small cube. Cut the pepper into rings. If you want a very hot sauce, leave the seeds in the pepper. Melt the butter in a small saucepan, fry the onions until soft, add the pepper and fry for another 2-3 minutes. Pass the garlic through the garlic press and put in the stewpan. Fry for another minute. Grate the chocolate on a coarse grater and add to the sauce, warm, stirring occasionally. Add tomatoes and spices. Increase the heat when the sauce begins to boil, reduce it again. Put chopped chicken and simmer for about 5 minutes.

Mushroom sauce with tarragon

Chicken, cream and mushrooms are a classic combination that only tarragon is missing for complete perfection. Prepare a delicate sauce to fully appreciate the harmony of tastes. You will need:

• 1 onion;

• 2 tbsp. tablespoons of olive oil;

• 2 cloves of garlic;

• 300 g of champignon caps;

• 150 ml of white wine;

• 150 ml of broth;

• 300 ml cream with a fat content of about 30%;

• 3 tablespoons of chopped tarragon greens;

• finely ground salt;

• freshly ground black pepper.

Cut the onion into thin half rings. Chop the mushroom caps into slices. Finely chop the garlic. Fry the mushrooms in a wide pan. Fry until excess liquid has flooded. Add olive oil and wait until it warms up, put onions and fry until it becomes clear. Add garlic and fry for another minute. Pour in the wine and prepare the sauce until the liquid has evaporated in half. Pour in the cream and cook over low heat, stirring until the cream begins to boil. Add tarragon, salt, pepper and remove from heat.

Chimichurri sauce

This classic Argentinean garlic, herb and hot pepper sauce is perfect for grilled chicken. Take:

• 4 cloves of garlic;

• ½ cup chopped green coriander;

• ½ cup chopped parsley;

• 2 tbsp. spoons of oregano leaves;

• 1 jalapeno pepper;

• ¼ cups of ice cubes;

• ¼ cup + 2 tbsp. tablespoons of olive oil.

Put the cloves of garlic, salt and vinegar in a blender bowl. In pulse mode, turn them into a homogeneous mass. Finely chop the jalapeno pepper and add to the bowl along with the herbs of coriander, parsley and oregano. Put ice so that the grass does not lose its bright color. Grind in pulsed mode. Start adding a little olive oil. When the sauce is smooth, season with salt and pepper. Chill it before serving.

A simple recipe for apple sauce

The soft sweetness of apples will be a good basis for the sauce. To prepare it, you will rub:

• 2 tbsp of butter with a fat content of 82.5%;

• 2 tbsp. tablespoons of olive oil;

• 1 head of sweet red onion;

• 1 red apple of sweet varieties;

• 3 tbsp. tablespoons of apple cider vinegar;

• 1 ½ cup chicken stock;

• salt and pepper.

Cut the onion into small cubes. Cut the apple in half, remove the core and cut the pulp into cubes. Heat vegetable oil in a frying pan and fry the onions until transparent. Add the apple and cook, stirring, until it turns brown. Pour in the vinegar and stew the sauce until it thickens. Add chicken stock and cook until half full. Remove from heat and put in butter, whisk together and add salt and pepper.

Honey and garlic sauce

Sticky, sweet and garlic - with this balanced sauce, pour hot pieces of chicken right in the pan to turn it into a shiny glaze. You will need:

• 6 cloves of garlic;

• 1 tbsp. a spoon of olive oil;

• ½ cup liquid honey;

• ¼ cup chicken stock;

• 2 tbsp. tablespoons of apple cider vinegar;

• 1 tbsp. a spoonful of soy sauce;

• salt and pepper.

Cut the garlic into thin slices. Heat oil in a pan and fry the garlic for 1-2 minutes. Add honey and hot stock, vinegar and soy sauce. Cook, stirring, for about 3-4 minutes, until the sauce thickens. In this sauce, you can bake chicken in the oven or grill.

Avgolemono Egg and Lemon Sauce

Avgolemono - an interesting Greek sauce, light and fresh. In Middle Eastern cooking, it is often used as an accompaniment to chicken or fish. To prepare it, you will need:

• ½ cup olive oil;

• 1 cup chicken stock;

• 2 large chicken eggs;

• 2 large lemons;

• 1 tbsp. a spoonful of chopped dill;

• salt and freshly ground black pepper.

If you make the sauce immediately after frying the chicken, take the same pan, not washing it. Pour in the broth and heat it over medium heat. Use a spatula to scrape the fried pieces off the bottom of the bowl. Wait until the broth boils and reduce the heat to a minimum.

Put the lemons in the microwave for one minute or roll them several times on the table to make more juice stand out from the fruit. Remove the zest from the fruit and squeeze the juice. Put the zest in a bowl and break the eggs, add the juice, whisk with a whisk. Start pouring the resulting mixture into a broth in a thin stream, whipping the sauce with a whisk. Cook until the sauce thickens. It takes about 2 minutes. It is important that the mixture is homogeneous, silky and the eggs do not curl. If this does happen, try wiping the sauce through a fine sieve.

Add pepper, salt and chopped dill to the sauce. Stir and serve.

Mustard Sauce Recipe

Mustard is one of the most common chicken sauces. For its preparation Dijon mustard is best suited - soft, sweet, with grains that make the taste and texture of the sauce even more interesting. Take:

• ½ cup Dijon mustard;

• ¼ teaspoon ground white pepper;

• ¼ teaspoon finely ground salt;

• 1 cup cream with a fat content of 30%.

First, whisk the cream, mustard and seasonings in a bowl with a whisk. Pour into a saucepan and cook over low heat, stirring for about a minute. Cool. This sauce can be used as a marinade, and as a sauce.

Classic Bernese Sauce Recipe

Bernese sauce or Bearnese sauce is one of the classic, "mother" sauces of French cuisine. Thick, smooth, creamy, it goes well with dishes of eggs, vegetables, meat and fish. It is especially tasty with fried chicken.

You will need:

• 250 g unsalted butter with a fat content of 82.5%;

• 4 shallots;

• 2 tbsp. spoons of tarragon leaves;

• 4 chopped peas of white pepper;

• ¼ cup white table vinegar;

• ½ cup dry white wine;

• 4 egg yolks;

• ¼ teaspoon finely ground salt;

• a pinch of cayenne pepper.

In a saucepan over medium heat, melt the butter. Cut shallots into small cubes. Fry the onion in oil until transparent, add tarragon, vinegar and wine. Boil until the sauce evaporates to a volume of ¼ cup. Strain it in a refractory bowl. Put it in a steam bath. Add raw egg yolks and immediately begin to beat with a whisk. Continue until the sauce begins to thicken. Remove it from the heat, salt and pepper. Beat another minute. Try and taste the balance if necessary by adding salt or pepper.