Homemade sauces for chicken can give your usual mid-week meal a new lease of life. These delicious homemade sauces, from a creamy cheese and mustard to smoked paprika, are sure to go down a treat with the whole family. We've got lots of mouth-watering sauces that are very easy to rustle up yourself at home - which one will you try tonight?
Give your favourite chicken recipe a new lease of life with these delicious homemade sauces for chicken. From a creamy cheese and mustard to smoked paprika, we’ve got lots of mouth-watering sauces that are very easy to rustle up yourself at home.
While it’s one of our favourite meats, chicken can sometimes be a little boring if served on its own. It can become dry and flavourless and that’s where sauce can become your new best friend.
It can be rather tempting to just pop to the shop and buy a ready made jar of sauce, but we think it’s much better to make your sauces from scratch – you know exactly what’s going in them and they’re so much tastier too.
Click through to see all of our homemade sauces for chicken…
This creamy, mustard-infused sauce is simple to make and really transforms your average chicken breast into a restaurant-style meal. This dish cooks the chicken in the sauce meaning the chicken will absorb the spices from the mustard seeds making it both flavoursome and succulent.
Make in bulk: If you’re planning on making this sauce in bulk, cook it separately from the chicken and store it in an airtight container for up to three days in the fridge.
Get the recipe: Chicken in cheese and mustard sauce
We know what you’re thinking – chilli and chocolate with chicken, really? But think again. Chilli and chocolate really complement each other and not just in sweet dishes. The rich combination and flavour of these two ingredients makes your chicken sweet and tender with fiery kick.
Make in bulk: If you’re making this dish for a party or get together double the measurements. You can fry up the chicken and make the base of the sauce in advance, just add the chocolate at the last minute otherwise it’ll set if stored in the fridge.
Get the recipe: Chicken with chilli and chocolate
This rich, Italian sauce combines pepper, garlic, tomato puree and chopped tomatoes together to make a sweet and fragrant sauce – and it can be ready in just 30 mins!
Make in bulk: If you’re planning on making this dish in bulk make sure you use fresh chicken pieces to start with and not ready frozen, that way you can prepare the dish like normal and then store it in a Tupperware box in the freezer for up to two months. Or you can separate the chicken from the sauce and store the sauce in the same way.
Get the recipe: Chicken cacciatore
Marinate your chicken in a thick and luxurious sauce made with balsamic vinegar, dry mustard and brown sugar for added sweetness. The smoky barbecue and the tangy vinegar is a strong flavour combination – you could even add a dash of Tabasco sauce to give it an extra spice.
Make in bulk: This sauce is ideal for making in bulk, especially if you’re having your friends over for a BBQ. Just mix all of the ingredients together to make the marinade and store in the fridge for up to three days. Add your chicken into the marinade the day before or on the day you can want to cook them so they have enough time to absorb the flavours.
Get the recipe: Chicken in balsamic barbecue sauce
If you love paprika as much as we do you’re going to love this recipe. The smokiness of the paprika gives this dish a real depth of flavour.
Make in bulk: This dish is best made in advance and left to simmer on the hob for two to three hours until the chicken falls apart. By this time the sauce will be intense with flavour and texture too. You can store any leftover sauce in an airtight container or bag in the fridge for a couple of days or you can freeze for one month.
Get the recipe: Sweet chicken with smoked paprika
The Spanish flavours in this dish will make you feel as though you’ve been transported to the sunny country itself. Red pesto, smoked paprika and sliced chorizo gives this sauce all its flavour and infuse the chicken, making it soft, tender and full of flavour.
Make in bulk: Make this sauce without the chicken the day before you want to serve it. Store in an airtight container or bag and then reheat on the hob adding the chicken so it can cook in it’s juices.
Get the recipe: Spanish chicken with beans
This simple and elegant sauce really doesn’t take long to make and is perfect not only served with chicken but other meats too like beef and pork. Fresh tarragon, tangy green olives and a generous helping of butter, this simple sauce gives your meat a fancy twist.
Make in bulk: You can make the olive butter in bulk and store in the fridge for about one week. All you have to do is add it to your chosen chicken dish and leave it to melt. You can also use it as a marinade.
Get the recipe: Chicken olive butter
Make the most out of the flavour of this creamy, cheesy sauce by cooking your chicken in it. Baking it altogether in the oven will make sure that your chicken pieces come out tender and succulent. It’s sure to become your favourite go-to sauce.
Make in bulk: If you double up the ingredients of the sauce and bake as a whole you can make two dinners in one go. Just make sure you use fresh chicken and not frozen to begin with and then, once cooked, pop into an airtight container and freeze for up to one month.
Get the recipe: Chicken, leek and Cheddar bake
Give your chicken an Oriental twist with some fresh root ginger and soy sauce. It’s the perfect takeaway swap too for when you’re craving something naughty on a Saturday night.
Make in bulk: We’d recommend making this sauce from fresh but if you want to be super organised and prepare everything in advance. If feeding a lot of people, you can whip up this dish in the morning and then store in an airtight container in the fridge for the rest of the day before reheating in the wok again.
Get the recipe: Soy and ginger chicken
This delicious sauce reminds has similarities to a classic beef stroganoff sauce. With juicy button mushrooms, double cream and a splash of wine, it can be whipped up in minutes and is perfect for turning your chicken cuts into a satisfying family meal.
Make in bulk: If making this dish in bulk cook like normal, with the chicken too, leave to cool and then store in an airtight container in the fridge for up to two days or in the freezer for up to one month. You can separate the chicken and sauce too, and store in the same way.
Get the recipe: Chicken in mushroom and tarragon sauce
Jazz up those chicken breast fillets with this marsala-based sauce. This dish cooks the chicken in the sauce meaning the chicken will absorb the spices and flavour from the sauce making it extra tender.
Make in bulk: We’d recommend making this sauce from fresh as the sauce itself only takes 5 mins to cook on the hob but if you want to be super organised you can make it in bulk a day or two before you want to serve and store in the fridge. When you’re ready to use it again, reheat and cook the chicken in it.
Get the recipe: Marsala chicken
Give your chicken some well-needed spice with this sweet and tangy Piri-Piri sauce. With just a handful of ingredients you can turn your chicken into a spicy feast. Want to turn up the spice factor? Leave your chicken to marinade in the sauce before cooking, poke some holes into your cut of meat so the sauce can ooze through.
Make in bulk: Whip up this sauce and pour into sterilised jars. Store in the fridge and use within one month. Make sure you label your sauces so you know exactly what it is and when it was made too – you don’t want to get this spicy concoction mixed up with tomato ketchup!
Get the recipe: Piri-Piri sauce
You can now make this restaurant favourite in the comfort of your own kitchen. This thick, curry-infused sauce combines honey, soy sauce and garam masala together for a speedy treat ready in just 20 mins.
Make in bulk: If you’re feeding a lot of hungry people you can make this sauce in bulk and store in the fridge for up to two days before cooking your chicken. You can also freeze this sauce too but make sure it’s completely cooled beforehand to avoid freezer burn. Leave to thaw overnight in the fridge and stir every now and then once reheating.
Get the recipe: Chicken katsu curry
Tender chunks of chicken tossed in a creamy white wine sauce – what more could you want? You can cook in a casserole-style dish or pour onto your cooked chicken breast, the choice is yours!
Make in bulk: If you’re planning on making this sauce in bulk you can freeze it up to three months in an airtight container. Make sure you defrost it in the fridge though before adding to your meals. Store in the fridge for up to two days (but we think it’s better served fresh!)
Get the recipe: Chicken with white wine sauce
This classic coronation curry sauce works perfectly with succulent cuts of chicken breast or thigh. It works well as a marinade to infuse your chicken with flavour or is just as delicious as a sauce drizzled over your dinner. Tomato puree, korma curry paste and red wine make up the basis of this sauce.
Make in bulk: Leftover sauce? Not a problem! Just pop into a Tupperware box and store in the fridge for up to two days. You could even make this curry in advance, adding the chicken on the day you want to serve it.
Get the recipe: Coronation chicken
This refreshingly tangy lemon and tarragon sauce is a great way of getting intense flavour into your chicken breasts. Fresh lemons and sprigs of tarragon are the ideal way to make this sauce but you can use the bottled and dried versions if you’re cutting back. The more lemon you add, the tangier the overall dish will taste.
Make in bulk: This sauce is best made fresh but if you’re making it for a lot of people, double up the quantities and start preparing on the morning that you want to serve it for dinner. You could use this sauce as a marinade for your chicken too. Just pour over the uncooked chicken pieces and soak in an airtight container in the fridge.
Get the recipe: Chicken breast with lemon and tarragon sauce
It only takes five ingredients to make this sauce and most of them you’ve probably already got hiding away in the back of the cupboard. A few big dollops of crunchy peanut butter and a little touch of spice is all you really need to make this restaurant-style sauce at home.
Make in bulk: If making this sauce in bulk, you can store it in an airtight container in the fridge for up to one week. We wouldn’t recommend freezing this sauce however as peanut butter doesn’t freeze very well. This sauce is perfect for preparing in advance, you can rustle it up way before you’re planning on using it and then just add it to your chicken when cooking – it’s that simple.
Get the recipe: Satay sauce
What makes this sauce better than the rest? Well, other than it being a Hairy Bikers’ recipe, this sauce is made from grain mustard, cider and double cream. The mustard gives it a kick of spice, the cider a sweet tang of flavour and the double cream a naughty luxurious texture.
Make in bulk: We’d recommend making this sauce from fresh – the fresher, the better. But you can make it ready for marinating or cooking a few days before you plan on using it. Double your portions too and have this Somerset chicken for dinner one day and for lunch with salad or pasta another day.
Get the recipe: Hairy Bikers’ Somerset chicken
The olives in this sauce give the wine, garlic and sun-dried tomato-based sauce an extra salty burst of flavour. This recipe cooks the chicken in the sauce to make sure the bird is extra moist and succulent – falling off the bone.
Make in bulk: We think this sauce, and dish as a whole, is best made from fresh but if you’re making it in bulk and doubling up your ingredients, store portioned into airtight containers or freezer bags and freeze for up to one month. Make sure you use fresh chicken instead of ready frozen.
Get the recipe: Italian-style chicken with olives
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