Best 9 Chicken With Cucumber Sauce Recipes

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**Savory and Refreshing: Cucumber Sauce Chicken Recipes for a Flavorful Culinary Journey.**

Indulge in a delectable culinary adventure with our diverse collection of chicken with cucumber sauce recipes. Embark on a delightful journey of flavors as you explore a variety of dishes, each offering a unique blend of textures and tastes. From the classic Chinese-inspired cucumber chicken to the tangy Thai cucumber salad with chicken, our recipes cater to a wide range of palates. Prepare to tantalize your taste buds with a symphony of flavors, where the crispness of cucumbers meets the savory richness of chicken. Discover the perfect dish to satisfy your cravings, whether it's a quick and easy weeknight dinner or an impressive dish to serve at your next gathering. Get ready to embark on a culinary expedition that will leave you craving more.

Here are our top 9 tried and tested recipes!

CHICKEN WITH CUCUMBERS



Chicken with Cucumbers image

Although most often eaten raw, cucumber can also be enjoyed cooked in recipes like this. This interesting chicken dish has an irresistible fresh flavor.-Angela Avedon, Mooresville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 9

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 tablespoons canola oil
1/4 pound fresh mushrooms, sliced
1 garlic clove, minced
3 tablespoons all-purpose flour
1-3/4 cups water
1 tablespoon chicken bouillon granules
2 large cucumbers
1 cup sour cream

Steps:

  • In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly., Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear. , Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.

Nutrition Facts : Calories 442 calories, Fat 28g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 531mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD



Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 5h45m

Yield 4 servings

Number Of Ingredients 16

1/2 cup chili garlic sauce
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
2 cloves garlic, grated
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken, cut into pieces
1 tablespoon minced fresh cilantro
Cucumber Salad, recipe follows
3 tablespoons rice vinegar
1 tablespoon honey
4 Persian cucumbers, cut in half lengthwise and sliced
1 tablespoon minced fresh cilantro
Kosher salt and freshly ground black pepper

Steps:

  • In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
  • Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
  • Preheat the oven to 350 degrees F.
  • Bake the chicken, covered in foil, for 35 to 45 minutes.
  • Meanwhile, preheat the grill to medium high.
  • Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
  • Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
  • In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

COOL CUCUMBER CHICKEN



Cool Cucumber Chicken image

My husband really likes chicken, so when I need a delicious dish for a picnic, this is what I make. -Andria Barosi-Stampone, Randolph, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1 medium cucumber, seeded and chopped
1/2 cup reduced-fat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon minced fresh dill
1/8 teaspoon pepper

Steps:

  • Brush both sides of chicken with oil. Broil 5 in. from the heat or grill over medium heat, for 5-7 minutes on each side or until a thermometer reaches 170°. Meanwhile, in a small bowl, combine the remaining ingredients. Serve sauce with chicken.

Nutrition Facts : Calories 256 calories, Fat 12g fat (0 saturated fat), Cholesterol 75mg cholesterol, Sodium 134mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN BREASTS IN CUCUMBER AND LEMON SAUCE



Chicken Breasts in Cucumber and Lemon Sauce image

A lot of steps but certainly worth the effort for a special dinner. I believe the recipe originally came from BonAppetit. Prep time does not include draining the cucumbers.

Provided by BoxOWine

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 large cucumbers, peeled,halves lenghtwise,seeded,cut into 1/4 " slices
7 tablespoons unsalted butter, room temperature
1 tablespoon all-purpose flour, plus
1/2 cup all-purpose flour
1/8 teaspoon white pepper
6 boneless skinless chicken breast halves
1 teaspoon olive oil
1 cup chicken broth
1 cup whipping cream
7 teaspoons fresh lemon juice
2 tablespoons minced fresh dill

Steps:

  • Placed prepared cucumbers in colander.
  • Sprinkle with salt and toss.
  • Let drain 1 hr then pat cucumbers dry with paper towel.
  • Melt 3 tablespoons butter in heavy skillet over medium heat.
  • Add cucumbers and saute until light brown.
  • Set aside In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste.
  • Set aside.
  • Place remaining 1/2 cup flour in shallow baking dish.
  • Add white pepper and season with salt.
  • Coat chicken with flour mixture.
  • Shake off excess.
  • Melt remaining 3 tablespoons butter with oil in another heavy skillet over high heat.
  • Add chicken breasts and saute until brown, about 2 minutes per side.
  • Add 1/2 cup stock.
  • Reduce heat to medium, cover and simmer until chicken is cooked through, about 4 minutes.
  • Remove chicken to platter.
  • Add remaining 1/2 cup stock to same skillet.
  • Increase heat to high and boil until reduced to 1/4 cup, about 3 minutes.
  • Add cream and bring to boil.
  • Whisk in flour/butter paste.
  • Return mixture to boil, stirring constantly.
  • Reduce heat and simmer until thickened to sauce consistency, stirring frequently, about 2 minutes.
  • Stir in lemon juice and 1 tablespoon dill.
  • Season to taste with salt and white pepper.
  • Add chicken and cucumbers to sauce and heat through.
  • Transfer chicken to plates.
  • Spoon sauce and cucumbers over chicken.
  • Sprinkle with remaining 1 tablespoon dill.

Nutrition Facts : Calories 457.6, Fat 30.8, SaturatedFat 18.3, Cholesterol 158.4, Sodium 223.2, Carbohydrate 14.4, Fiber 0.9, Sugar 2, Protein 30.9

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT



Roasted Chicken Thighs With Garlicky Cucumber Yogurt image

In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow, becoming softer and sweeter. When squeezed over the chicken for serving, they offer a rounded tang that's complemented by dollops of cucumber-flecked yogurt and chopped fresh mint. The combination of cucumbers and yogurt is a classic across many cultures, from Indian raita to Persian mast-o khiar to Greek tzatziki and beyond. For this recipe, be sure to use thick Greek-style or other strained yogurt (such as labneh) or substitute sour cream. Thinner yogurt will make the sauce runny. Serve this over rice or with flatbread to catch the juices and the cucumber yogurt.

Provided by Melissa Clark

Categories     poultry, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper
4 garlic cloves, finely grated, minced or passed through a press
1 tablespoon finely chopped fresh thyme or oregano leaves, or 1 teaspoon dried thyme or oregano
Large pinch of red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
1 lemon, cut lengthwise into thin wedges
1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream)
1/2 cup grated seedless cucumber, such as Persian or hothouse cucumbers (see Tip)
2 tablespoons chopped fresh mint (or use parsley or cilantro), for serving

Steps:

  • Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
  • Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
  • As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
  • To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH



Chicken Satay with Spicy Peanut Sauce and Cucumber Relish image

Provided by Food Network

Categories     appetizer

Time 4h40m

Yield 4 to 6 servings

Number Of Ingredients 22

1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon palm sugar or brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper
1 pound boneless, skinless chicken breasts
1 cup coconut milk
3 tablespoons red curry paste
1/2 cup chunky peanut butter
1/2 cup chicken stock
1/4 cup palm sugar or brown sugar
2 tablespoons tamarind liquid, or fresh lime juice
1 teaspoon salt
1 large Japanese cucumber, peeled, halved and thinly sliced
2 shallots, thinly sliced
1 small Thai chili or serrano chili, thinly sliced
1/3 cup white vinegar
2 teaspoons palm sugar or brown sugar
1 teaspoon salt
Cilantro leaves, for garnish

Steps:

  • In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
  • Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
  • Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
  • Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

CHICKEN GYROS WITH CUCUMBER SALSA AND TSATSIKI



Chicken Gyros with Cucumber Salsa and Tsatsiki image

Provided by Kay Chun

Categories     Sandwich     Chicken     Tomato     Quick & Easy     Lunch     Lemon     Cucumber     Simmer     Gourmet     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

2 Kirby cucumbers, divided
1 1/2 cups Greek yogurt (3/4 pounds)
1 teaspoon fresh lemon juice, divided
5 garlic cloves, minced, divided
1 pint grape tomatoes, quartered
1 small red onion, halved and thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup chopped mint
1/4 cup extra-virgin olive oil
1 rounded teaspoon dried oregano
1 rounded teaspoon dried rosemary, crumbled
1 (12-ounces) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
1/2 head iceberg lettuce, thinly sliced

Steps:

  • Preheat broiler.
  • Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
  • Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
  • Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.
  • Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
  • Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.

SOY-GLAZED CHICKEN BREASTS WITH PICKLED CUCUMBERS



Soy-Glazed Chicken Breasts With Pickled Cucumbers image

The pan-steam method used here ensures boneless, skinless chicken breasts cook quickly while staying moist. The technique works with water, but a flavorful mixture of soy sauce, honey, garlic and coriander infuses the chicken with even more flavor. Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you're back to a shiny sauce that can be drizzled. Rice is an obvious side, but the sliced chicken and pickled cucumbers are really good tucked inside flour tortillas, too.

Provided by Dawn Perry

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 English cucumber, thinly sliced
1 shallot, peeled, halved and thinly sliced lengthwise
1/4 cup rice vinegar
Kosher salt and black pepper
1/4 cup low-sodium soy sauce or tamari
2 tablespoons honey or maple syrup
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
2 tablespoons vegetable oil
2 garlic cloves, smashed
1 teaspoon coriander seeds, roughly smashed with the side of a heavy knife
Cilantro leaves and tender stems, for serving
Steamed rice, for serving

Steps:

  • In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside while you make the chicken.
  • In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
  • In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)
  • Add reserved marinade and 1/4 cup water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.
  • Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes. Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro.

GREEK CHICKEN AND CUCUMBER SAUCE



Greek Chicken and Cucumber Sauce image

Make and share this Greek Chicken and Cucumber Sauce recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Time P1DT1h4m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon cumin
2 garlic cloves, minced
1 lb boneless skinless chicken
1 English cucumber, peeled, seeded and grated
1 teaspoon salt
1/2 cup skim milk yogurt
1/2 cup light mayonnaise
2 tablespoons parsley, chopped
2 tablespoons of fresh mint, chopped (or 2 teaspoons dried mint)
2 garlic cloves, minced

Steps:

  • Combine marinade ingredients and pour over chicken.
  • Marinate in the fridge for up to 24 hours.
  • Remove chicken from marinade and grill over medium heat for 5 -7 minutes per side.
  • Serve with rice, or oven roasted potatoes, and cucumber sauce.
  • Makes 4 servings.
  • Tip: The marinade can also be used on strips of chicken.
  • After marinating, thread the strips onto skewers and grill for 5 - 7 minutes per side.
  • CUCUMBER SAUCE:.
  • In a strainer mix cucumber and salt and set aside for at least 15 minutes.
  • Squeeze excess liquid from cucumber.
  • Blend grated cucumber with remaining sauce ingredients and refrigerate until needed.
  • Serve with Greek Chicken.
  • Tip: If you don't have a strainer put cucumber and salt in a double layer of paper coffee filters.
  • Gently squeeze the excess liquid out of the mixture.

Nutrition Facts : Calories 297.5, Fat 16.4, SaturatedFat 2.7, Cholesterol 83.9, Sodium 1271.1, Carbohydrate 9.8, Fiber 0.8, Sugar 5.1, Protein 27

Tips:

  • Choose the right chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. If you're using chicken breasts, slice them into thin strips so they cook evenly.
  • Make sure the cucumber sauce is cold: The cucumber sauce is best served cold, so make it ahead of time and chill it in the refrigerator for at least 30 minutes before serving.
  • Use fresh herbs: Fresh herbs like cilantro, basil, and mint add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
  • Don't overcook the chicken: Chicken is best when it is cooked through but still juicy. Overcooked chicken is dry and tough.
  • Serve immediately: This dish is best served immediately after it is made. The chicken will start to dry out if it sits for too long.

Conclusion:

This chicken with cucumber sauce is a delicious and refreshing dish that is perfect for a summer meal. The chicken is tender and juicy, and the cucumber sauce is light and flavorful. This dish is also very easy to make, and it can be on the table in under 30 minutes. So next time you're looking for a quick and easy meal, give this chicken with cucumber sauce a try!

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