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25 Sauces for Chicken That Will Elevate Your Meals

I’ve attached a video for every recipe below from my favorite home cooks.

Sauces for chicken

Chicken is one of the most versatile proteins out there, and the right sauce can turn a regular meal into something memorable.

Whether you want something creamy, spicy, tangy, or sweet, a great sauce can make your chicken dish shine. From a simple garlic mushroom sauce to a rich and creamy Alfredo, there’s something here for everyone.

You don’t need to be a professional chef to make these sauces. With just a few ingredients and some basic steps, you can easily create delicious and mouth-watering sauces that will make your weeknight dinners extraordinary. Dive into these recipes and discover how a perfect sauce can make your chicken the star of the meal.

Teriyaki Sauce


  • 1 cup water
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  1. In a saucepan, combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder.

  2. Heat the mixture over medium heat, stirring continuously until it’s nearly heated through, about 1 minute.

  3. Mix the cornstarch and 1/4 cup cold water in a small cup until dissolved.

  4. Slowly add the cornstarch mixture to the saucepan, stirring constantly.

  5. Continue to cook until the sauce thickens, approximately 2-3 minutes.

  6. Remove from heat and let it cool slightly before using it as a glaze or marinade for your chicken.

Honey Mustard Sauce


  • 1/2 cup mayonnaise
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  1. Combine mayonnaise, honey, Dijon mustard, yellow mustard, and lemon juice in a medium-sized bowl.
  2. Mix well until smooth.
  3. Taste and add salt and pepper as needed.
  4. If you like extra heat, add a pinch of cayenne pepper.
  5. Refrigerate for at least 30 minutes to let flavors combine.

Barbecue Sauce


  • 1 cup ketchup
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons molasses
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil


  1. Heat the oil in a medium saucepan over medium-low heat.
  2. Add the onion and cook, stirring often, until soft (about 4 minutes).
  3. Add the garlic and cook for 1 more minute.
  4. Stir in the ketchup, water, brown sugar, molasses, apple cider vinegar, and Worcestershire sauce.
  5. Add the chili powder, smoked paprika, and cumin to the mixture.
  6. Bring the sauce to a simmer over medium heat.
  7. Reduce the heat to low and let it cook, stirring occasionally, until thickened (10-15 minutes).
  8. Taste and adjust the seasonings if necessary.

Lemon Butter Sauce


  • 3 tablespoons cold butter, cut into pieces
  • 3 tablespoons lemon juice (from 1 small lemon)
  • 1/4 teaspoon salt (or to taste)
  • Freshly ground pepper (to taste)
  • 1 clove garlic, minced
  • Optional: finely chopped parsley, red pepper flakes for garnish


  1. Melt the Butter
    In a small saucepan over low heat, melt the butter.

  2. Cook the Garlic
    Add the minced garlic and salt, and cook for 1 minute until fragrant.

  3. Add Lemon Juice
    Remove the saucepan from heat. Slowly whisk in the lemon juice in small increments.

  4. Season the Sauce
    Taste and season with freshly ground pepper.

  5. Optional Garnishes
    Sprinkle with parsley and red pepper flakes, if desired.

Enjoy your lemon butter sauce with your favorite chicken dish!

Pesto Sauce


  • 2 cups fresh basil leaves
  • 1/2 cup olive oil
  • 2 tablespoons pine nuts
  • 1 tablespoon minced garlic
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Prepare the Ingredients: Wash the fresh basil leaves and pat them dry with a paper towel. Peel and mince the garlic if not already done.

  2. Blend the Basil and Oil: In a food processor, pulse the basil leaves and garlic. Slowly add the olive oil while continuing to pulse until the mixture is smooth.

  3. Add Pine Nuts and Cheese: Add in the pine nuts and Parmesan cheese. Blend until well mixed and smooth.

  4. Season: Add salt and pepper to taste. Pulse a few more times to combine.

  5. Serve or Store: Use immediately or store in an airtight container in the refrigerator.

Garlic Parmesan Sauce


  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste


  1. Melt the butter in a saucepan over medium heat.
  2. Add the minced garlic and cook, stirring frequently, for about 1-2 minutes until it becomes fragrant.
  3. Whisk in the flour and cook until lightly browned, about 1 minute.
  4. Slowly add the chicken broth, whisking constantly to avoid lumps. Cook for another 1-2 minutes.
  5. Pour in the heavy cream and continue to whisk until the mixture starts to thicken, about 1-2 minutes.
  6. Stir in the Parmesan cheese and Italian seasoning until fully combined.
  7. Season with salt and pepper to taste. Cook for an additional minute until the sauce reaches your desired thickness.
  8. Serve immediately over cooked chicken. Enjoy!

Creamy Mushroom Sauce


  • 4 boneless chicken breasts
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • Fresh herbs (optional)


  1. Season both sides of the chicken breasts with salt and pepper.

  2. In a large skillet over medium-high heat, melt the butter and add the olive oil.

  3. Add the chicken breasts to the skillet and sear for 4-5 minutes per side or until golden brown. Remove and set aside on a plate.

  4. In the same skillet, add the mushrooms and cook until golden brown, about 4 minutes.

  5. Stir in the minced garlic and cook for about 30 seconds until fragrant.

  6. Pour in the chicken broth and bring to a boil. Let it cook for 2 minutes.

  7. Reduce the heat and stir in the heavy cream, dijon mustard, and lemon juice. Let it simmer for 5 minutes.

  8. Add the chicken breasts back into the pan and cook for another 5 minutes.

  9. Garnish with fresh herbs if desired. Serve warm.

Sweet and Sour Sauce


  • 1/2 cup sugar
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1/4 cup ketchup
  • Pineapple juice (optional)
  • Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)


  1. Prepare Sauce Base: In a medium saucepan, mix together the sugar, white vinegar, water, soy sauce, and ketchup.

  2. Add Pineapple Juice (Optional): Stir in pineapple juice, if you are using it.

  3. Heat the Sauce: Place the saucepan over medium-high heat and bring the mixture to a boil.

  4. Thicken Sauce: Reduce the heat to low, allowing the sauce to simmer and reduce. Add the cornstarch slurry, stirring until the sauce thickens, about 1-2 minutes.

  5. Serve: Once the sauce has thickened, remove it from the heat. Your sweet and sour sauce is ready to use with your chicken!

Chimichurri Sauce


  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup finely chopped parsley
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Combine olive oil and red wine vinegar in a bowl.
  2. Add parsley, garlic, and oregano.
  3. Mix in red pepper flakes, salt, and black pepper.
  4. Stir well to combine.
  5. Cover and refrigerate for at least 2 hours.
  6. Store in the refrigerator until ready to use.

Mango Salsa


  • 2 ripe mangoes, diced
  • 1 red onion, finely chopped
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • Salt and pepper to taste


  1. In a medium bowl, combine the diced mangoes, red onion, bell pepper, and jalapeño.
  2. Add the chopped cilantro and lime juice.
  3. Season with salt and pepper.
  4. Mix everything together until well combined.
  5. Serve immediately over grilled or baked chicken.

Tzatziki Sauce


  • 1 cup Greek yogurt
  • 1 cucumber, grated
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon fresh dill, chopped


  1. Place the grated cucumber in a strainer. Squeeze out excess water.

  2. In a bowl, combine the yogurt, grated cucumber, minced garlic, lemon juice, olive oil, salt, and chopped dill.

  3. Mix well until everything is combined.

  4. Refrigerate for at least 1 hour for flavors to meld.

  5. Serve chilled alongside grilled chicken.

Sriracha Mayonnaise


  • 1 cup mayonnaise
  • 1-2 tablespoons sriracha sauce
  • 1 teaspoon lime juice
  • 1/4 teaspoon chili powder


  1. In a small bowl, add the mayonnaise, sriracha sauce, lime juice, and chili powder.
  2. Mix the ingredients until they are well combined.
  3. Taste the sauce and adjust the flavor to your preference.
  4. For a thinner consistency, stir in a bit of water, vinegar, or more lime juice.
  5. If you prefer it thicker, add a bit more mayonnaise.

Peanut Sauce


  • 1/2 cup peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon grated ginger
  • 1 tablespoon fish sauce (optional)
  • 2-3 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon honey (or agave)
  • 1 teaspoon sesame oil
  • Sriracha (optional, to taste)


  1. In a small bowl, add the peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger.
  2. If using, add fish sauce for an extra layer of flavor.
  3. Mix in water, one tablespoon at a time, until you reach your desired consistency.
  4. Add rice vinegar, hoisin sauce, honey, and sesame oil.
  5. Optional: stir in Sriracha for a spicy kick.
  6. Stir everything together until smooth and creamy.
  7. If using a food processor, combine all ingredients and blend until smooth.

Enjoy your delicious peanut sauce with chicken!

Curry Sauce


  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 1 cup coconut milk or regular milk
  • 2 tablespoons vegetable oil or butter


  1. Heat oil in a large skillet over medium-high heat.

  2. Add onion and sauté until softened, about 4 minutes.

  3. Add garlic and ginger. Cook until fragrant, about 30 seconds.

  4. Stir in curry powder, sugar, cinnamon, and salt. Cook until fragrant, about 30 seconds.

  5. Add tomato paste and stir until well mixed.

  6. Pour in chicken broth and bring to a simmer.

  7. Add coconut milk and stir well. Lower heat to medium and simmer for 10 minutes, stirring occasionally, until sauce thickens. Enjoy!

Hollandaise Sauce


  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/2 cup unsalted butter, melted
  • Salt to taste
  • Pinch of cayenne pepper (optional)


  1. In a small bowl, whisk together the egg yolks, lemon juice, and water until frothy.
  2. In a small saucepan or double boiler, bring about 1 inch of water to a simmer (make sure it does not boil).
  3. Place your bowl with the egg mixture over the simmering water.
  4. Whisk constantly until the mixture begins to thicken.
  5. Slowly pour in the melted butter while continuing to whisk.
  6. Add salt and cayenne pepper (if using) to taste.
  7. Continue to whisk until the sauce is thick and smooth.
  8. Remove from heat and serve immediately over chicken.

Enjoy your delicious Hollandaise sauce with chicken!

Salsa Verde


  • Chicken breasts or thighs
  • Salsa verde
  • Garlic powder
  • Onion powder
  • Cumin
  • Oregano
  • Olive oil
  • Salt
  • Pepper


  1. For Slow Cooker:

    1. Season chicken with garlic powder, onion powder, cumin, oregano, salt, and pepper.
    2. Add chicken and salsa verde to the slow cooker.
    3. Cook on high for 2-3 hours or low for 4-5 hours.
    4. Remove chicken, shred with two forks.
  2. For Oven Bake:

    1. Preheat oven to 400°F.
    2. Drizzle chicken with olive oil; season with garlic salt and pepper.
    3. Pour salsa verde into a baking dish and add chicken breasts.
    4. Bake for about 35 minutes or until the internal temperature is 165°F.
    5. Optionally, add shredded cheese on top and broil for a few minutes.
  3. For Instant Pot:

    1. Select the “Sauté” setting; heat oil until shimmering.
    2. Add garlic and sauté for 10 seconds.
    3. Pour in salsa verde; add seasoned chicken.
    4. Lock the lid; cook on high pressure for 10 minutes.
    5. Quick release the pressure; shred chicken with two forks.

Romesco Sauce


  • 3 roasted red bell peppers
  • 1 cup of plum tomatoes
  • 1/4 cup of olive oil
  • 2 cloves of garlic
  • Salt, to taste
  • 1/4 cup of parsley


  1. Preheat your oven to 425°F.
  2. Brush the bell peppers with 1 tablespoon of olive oil.
  3. Place the peppers in an oven-safe pan and roast for about 30 minutes, turning once or twice.
  4. Remove the peppers and place them in a bowl to cool.
  5. In a blender, combine roasted peppers, tomatoes, garlic, and parsley.
  6. Blend until the mixture starts to combine.
  7. While blending, drizzle in the olive oil slowly.
  8. Add salt to taste and blend until smooth.
  9. Heat the sauce on the stovetop until warmed through.

Enjoy your Romesco Sauce with grilled chicken, veggies, or crispy potatoes!

Balsamic Glaze


  • 1 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon honey (optional, for extra sweetness)
  • 1 teaspoon cornstarch (optional, for thickening)


  1. In a saucepan, bring the balsamic vinegar and brown sugar to a boil over medium heat.
  2. Reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally.
  3. If you want a thicker glaze, mix cornstarch with 1 tablespoon of water and add to the mixture. Continue to simmer for another 1-2 minutes.
  4. Remove from heat and let the glaze cool completely. It will thicken as it cools.
  5. If you prefer a sweeter glaze, stir in honey while the sauce is still warm.

Garlic Butter Sauce


  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley (optional)
  • Salt and pepper to taste


  1. Heat a small saucepan over medium heat.
  2. Add the butter and let it melt completely.
  3. Once melted, add the minced garlic to the pan.
  4. Cook the garlic for about 1-2 minutes until fragrant. Stir continuously.
  5. Mix in the lemon juice and chopped parsley, if using.
  6. Season with salt and pepper to taste.
  7. Serve the sauce over cooked chicken, or use it as a dip.

Avocado Crema


  • 1 ripe avocado
  • 1/2 cup sour cream or Greek yogurt
  • 1 clove garlic, minced
  • Juice of 1 lime
  • Salt to taste


  1. Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
  2. Add the sour cream or Greek yogurt.
  3. Add the minced garlic and lime juice.
  4. Blend until smooth and creamy.
  5. Add salt to taste and blend again briefly.
  6. Transfer the crema to a bowl and serve immediately or refrigerate until ready to use.

Pineapple Salsa


  • 1 cup diced pineapple
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, finely chopped
  • 1/2 red onion, diced
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt to taste


  1. Mix the diced pineapple, red bell pepper, jalapeno pepper, and red onion in a medium bowl.
  2. Add the chopped cilantro to the bowl.
  3. Squeeze the lime juice over the mixture.
  4. Season with salt and stir everything together.
  5. Cover and refrigerate for at least 30 minutes to let the flavors blend.
  6. Serve the pineapple salsa over grilled or baked chicken for a refreshing and tasty meal.

Bourbon Glaze


  • 1 cup water
  • 1/2 cup pineapple juice
  • 1/4 cup teriyaki sauce
  • 1/4 cup soy sauce
  • 1 cup brown sugar
  • 1/2 cup bourbon
  • 1 tablespoon minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium-high heat.
  2. Stir occasionally until the mixture boils, then reduce the heat to a simmer.
  3. Add bourbon, minced garlic, onion powder, and ground ginger to the pan. Stir to combine.
  4. Let the mixture simmer for 35-45 minutes, stirring occasionally, until the sauce has reduced by half and is thick and syrupy.
  5. In a small bowl, mix cornstarch and water to form a slurry.
  6. Gradually add the slurry to the sauce, stirring constantly, until the glaze reaches your desired thickness.
  7. Remove from heat and let cool slightly before using or storing.

Mango Chutney

Mango chutney can add a sweet and tangy flavor to your chicken dishes. It’s a popular choice in many recipes and is simple to make. Here’s how you can prepare it:


  • 1 tablespoon olive oil
  • ½ cup finely minced onion
  • 2 cloves garlic, minced
  • 1 cup mango chutney
  • 1 teaspoon curry powder
  • 1 pinch cayenne pepper (optional)
  • Salt and pepper to taste


  1. Heat the olive oil in a large pan over medium heat.
  2. Add the minced onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for another minute.
  4. Stir in the mango chutney, curry powder, and cayenne pepper.
  5. Taste the sauce and add salt and pepper as needed.
  6. Spread half the chutney mixture under the skin of your chicken and the rest on top.
  7. Bake or cook your chicken as desired, basting occasionally with the pan juices.

Cranberry Relish


  • 1 can of cranberry sauce
  • 1/2 cup of orange juice
  • 1/4 cup of brown sugar
  • 1 tbsp of apple cider vinegar
  • 1/2 tsp of ground ginger
  • Salt to taste


  1. In a medium saucepan, combine cranberry sauce, orange juice, and brown sugar.
  2. Place the saucepan over medium heat and stir the mixture until it starts to simmer.
  3. Add apple cider vinegar, ground ginger, and a pinch of salt.
  4. Reduce the heat to low and let the relish cook for 15-20 minutes, stirring occasionally.
  5. Once it thickens, remove from heat and let it cool before serving with your chicken.