Chicken breast is basically a blank canvas… which is code for “please don’t make me chew another dry, sad bite.” 😅 These are the best sauce recipes for chicken – from creamy skillet sauces to bold marinades and easy dips – plus chicken breast recipe ideas (aka: exactly what to cook + which sauce to use). Jump to a category, pick your vibe, and dinner is handled.
Creamy Sauces for Chicken Breast

White Garlic Sauce
Easy Chicken Gravy
Easy Red Curry Sauce Recipe

Curry Sauce
Parmesan Peppercorn Dressing

Bearnaise Sauce
Green Curry Sauce
Beurre Blanc Sauce Recipe
BBQ & Smoky Sauces
Cranberry BBQ Sauce Recipe
Cola BBQ Sauce
Chipotle Honey BBQ Sauce Recipe

Alabama White Sauce

Jack Daniel’s BBQ Sauce

Golden BBQ Sauce
Asian-Inspired Sauces

Chinese Garlic Sauce

Sweet and Sour Sauce

Spicy Peanut Sauce

Honey Garlic Sauce

Pad Thai Sauce
Yum Yum Sauce Recipe

Szechuan Sauce
Teriyaki Sauce

Huli Huli Sauce
Lemon, Herb & Butter Sauces
Basil Pesto Recipe

Lemon Caper Sauce

Brown Butter Sage Sauce
Garlic Butter Sauce Recipe

Piccata Sauce
Easy Chimichurri Sauce Recipe
Spicy Sauces
Nashville Hot Sauce Recipe
Homemade Buffalo Sauce Recipe
Homemade Ranchero Sauce

Jamaican Jerk Sauce
Harissa Sauce
Dipping Sauces & Sandwich Spreads & Condiments
Spicy Ketchup
Bloomin Onion Sauce Recipe
Balsamic Reduction Sauce
Spicy Honey
Homemade Aioli Sauce Recipe
Creamy Honey Mustard Recipe
Easy Homemade Ketchup
Romesco Sauce Recipe

Homemade Worcestershire Sauce

Chick-fil-A Sauce

French Choron Sauce

Chili’s Honey Mustard Sauce

Chicken Nugget Dipping Sauce
Commonly Asked Questions
Cook the chicken breast properly first- then sauce it. My chef-y rules:
– Don’t overcook: pull chicken at 160°F and let it rest to 165°F.
– Pound to even thickness so it cooks evenly.
– Sear first, sauce after: add the sauce at the end (or simmer briefly) so you don’t boil the chicken into sadness.
– Rest 5 minutes before slicing so juices stay put.
It depends on the recipes, but usually after, unless it’s a thin marinade-style sauce.
– Thin sauces/marinades: okay before baking (they soak in).
– Thick or sugary sauces (BBQ, honey garlic, sticky glazes): brush on during the last 5–10 minutes so it doesn’t burn.
– Creamy sauces: bake chicken plain, then spoon sauce on after (or warm sauce separately and serve).
There are a few ways and it will depend on the sauce. If you’ve picked one my sauces, it will have instructions on thinning and thickening for that particular recipe.
– Reduce it: simmer uncovered until it coats a spoon (best flavor).
– Cornstarch slurry: 1 tsp cornstarch + 1 tsp water, whisk in, simmer 30–60 seconds.
– Roux: cook equal parts butter + flour, then whisk in liquid (great for creamy sauces).
– Add a little cream/Greek yogurt/parmesan: thickens + boosts richness (don’t boil yogurt).
Grilled chicken loves bold, punchy sauces:
– BBQ + smoky: classic BBQ, golden BBQ, Alabama white
– Sweet/sticky: huli huli, honey garlic
– Spicy: jerk, szechuan-style
– Bright: chimichurri-ish herb sauces, lemon-caper vibes
Tip: sauce after grilling or right at the end so it doesn’t burn.














































All of these sauces sound fantastic. I’m always trying to find new ways to have chicken. I have bookmarked this page for future reference. It will definitely come in handy.
I’ve been having a field day with these sauces! The spicy ketchup is my favorite so far.
This is such a fantastic list of suggestions, I wouldn’t have thought to pair chicken with a couple of these! Definitely making that cola BBQ sauce and the Szechuan sauce ASAP. Thanks for sharing!
Happy to see this! I’ll save this for future references. Thanks
Amazing collection of sauces. Thanks alot for sharing.