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This rich and creamy Chicken Cordon Bleu Sauce is the finishing touch that makes Chicken Cordon Bleu taste like it came from a nice restaurant. It is smooth, savory, and ready fast with simple pantry ingredients. It also works beautifully with both frozen and homemade Chicken Cordon Bleu.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This recipe makes Chicken Cordon Bleu wonderful. I have been using this recipe for over a year. This sauce is good on rice pilaf. I’m going to try it on noodles next. Thank you for this recipe.” – Colleen
“Oh, my – it’s delicious! We tried a few other sauces before finding yours, this is the one!” – Cathy
“OMG! Had two chicken cordon bleu pieces so halved the recipe. Needless to say, chicken was smothered in sauce…and not one drop of sauce left on my plate! This is a keeper. Easy to make too. Thank you!” – Phil
“YUMMY – this sauce is so good. It’s the magic key to making my kids eat steamed broccoli! They love it. And so do I.” – Lisalia
Why I Love This Sauce
Chicken Cordon Bleu without a creamy sauce is like a French fry without ketchup. It just is not right. What I love about this sauce is how easy it is and how forgiving it is. It does not require a roux, and you can control the thickness just by adding the cornstarch mixture a little at a time.
This is also one of those “secret weapon” sauces that makes dinner feel special even on a busy night. It is rich, it tastes like it simmered forever, and it only takes a few minutes. If you are making either our Homemade Chicken Cordon Bleu or Instant Pot Chicken Cordon Bleu, I love serving it with this sauce and a simple side. If you are using store bought Chicken Cordon Bleu, this sauce instantly upgrades it.
I also love putting this rich and creamy sauce over mashed potatoes, fried chicken, meatballs, and our easy chicken roll-ups.
🩷 Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love This Sauce
- What Is Chicken Cordon Bleu Sauce?
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- How to Make Chicken Cordon Bleu Sauce
- Sauce Consistency Guide
- Recipe Tips
- Ways to Use This Sauce
- Frequently Asked Questions
- Make Ahead and Storage
- More Sauce and Gravy Recipes
- Chicken Cordon Bleu Sauce Recipe
What Is Chicken Cordon Bleu Sauce?
A traditional Chicken Cordon Bleu Sauce is a creamy sauce served over crispy chicken stuffed with ham and Swiss cheese. Many versions have a little tang from Dijon mustard and sometimes a salty finish from parmesan, and some are thickened with flour or a roux.
My version is a fast, creamy sauce that is thickened with cornstarch, so it is naturally gluten-free. It is rich and savory, and if you want it to lean more “classic,” you can easily add a little Dijon mustard and parmesan at the end.
Ingredients You’ll Need
I am not listing amounts here, because they are in the recipe card below, but here is what each ingredient does:
- Butter: The base fat for a smooth, rich sauce.
- Chicken broth + chicken bouillon: Adds deep savory flavor fast, and bouillon makes it taste like it simmered longer.
- Cornstarch: Thickens the sauce without using flour, so it is naturally gluten-free.
- Heavy whipping cream: Gives the sauce that classic rich, creamy finish.
- Seasonings: Pepper is a must, and dried basil is optional for a slightly brighter flavor.
Ingredient Additions and Substitutions
If you want to keep it simple, make it exactly as written. If you want it to taste more like the “classic restaurant” style, these additions help a lot.
Additions (highly recommended if you want a more classic cordon bleu flavor):
- Dijon mustard: Adds that traditional tang and makes the sauce taste more “restaurant.” Start small and add to taste.
- Parmesan: Adds salty, nutty depth. Stir in at the end so it melts smoothly.
- Paprika: A tiny amount adds warmth and color.
After the sauce has thickened and the heat is low, whisk in 1 to 2 teaspoons Dijon mustard. Then whisk in 2 to 4 tablespoons finely grated parmesan until smooth. Taste and adjust. If it gets a little thicker after the cheese, whisk in a splash of warm broth to loosen it. Sprinkle a little paprika to taste.
Substitutions:
- Half-and-half or whole milk instead of heavy cream: Works, but the sauce will be thinner and less rich. If you do this, you may need a little extra thickener.
- Better Than Bouillon instead of bouillon granules: Works great, just adjust to taste since it can be saltier.
How to Make Chicken Cordon Bleu Sauce
This is a simple process. The key is adding the thickener slowly so you can control the final texture.
- Combine cornstarch and heavy whipping cream in a small bowl. Whisk until blended.
- In a medium saucepan, bring chicken broth, bouillon, and butter to a simmer. Reduce for 10-15 minutes.
- Slowly whisk in the cornstarch and cream mixture, then keep cooking and whisking until the sauce thickens.
- Once the sauce is heated through and thickened, stir in the pepper. Add basil for a brighter flavor, if desired.
Sauce Consistency Guide
This sauce is very forgiving, and you can make it thinner or thicker depending on what you are serving it with.
- Thin: pours easily, great for pasta or noodles
- Medium: coats the back of a spoon, perfect for Chicken Cordon Bleu
- Thick: more like gravy, amazing on mashed potatoes
To adjust it:
- Too thick: whisk in a splash of warm chicken broth or cream
- Too thin: simmer gently a little longer while whisking, or add a small slurry (cornstarch + cold water) and cook until thickened
Recipe Tips
These are the tips that make the difference between “pretty good” and “wow.”
- Whisk the slurry until totally smooth before it goes anywhere near heat.
- Add the slurry gradually. You might not need every last drop, depending on how thick you want it.
- Keep the heat low once cream is in. Boiling can mess with texture.
- Taste before adding extra salt. Bouillon and broth bring salt with them.
- Want it extra flavorful? Add a small spoonful of Dijon and a handful of parmesan at the end.
Ways to Use This Sauce
This sauce is, of course, essential for Chicken Cordon Bleu, but there are many delicious dishes that are great with this sauce. Here are some ideas:
- Use it as a pizza sauce! Spread this creamy sauce over pizza dough, then add mozzarella cheese, pepperoni, black olives, mushrooms, onions, garlic, bacon, green peppers, parmesan cheese, red onions, all your favorite toppings, and bake. Delicious twist on traditional pizza!
- Give your ketchup and bbq sauce a break and use this sauce for chicken nuggets or chicken tenders. The kids will love it!
- Try it as a warm dip for French bread, carrots, cucumbers, broccoli or cauliflower.
- Serve it as a gravy or sauce over Homemade Mashed Potatoes, Easy Homemade Pasta, or Chicken Roll Ups.
Frequently Asked Questions
Many classic versions use a creamy base with Dijon mustard and sometimes parmesan, thickened with flour or a roux. This version uses cornstarch instead of flour, and you can easily add Dijon and parmesan to get that classic vibe.
For a lighter version, you can use half-and-half or whole milk. However, the sauce will be thinner. If you prefer a thicker sauce, make a slurry of 1 tablespoon of cornstarch in 2 tablespoons of water. Whisk the slurry into the heated sauce and continue to heat and stir until thickened. Coconut milk can also be used, but the flavor will be slightly altered.
Yes, this recipe uses cornstarch instead of flour to thicken the sauce making it naturally gluten-free. Make sure both the chicken broth you are using and the chicken bouillon do not contain gluten.
Yes. Double everything and use a slightly larger saucepan so it has room to simmer and thicken evenly. Whisk constantly while you add the thickener.
Usually 2 to 4 minutes. You’re looking for it to turn glossy and start coating the back of a spoon.
Yes, and it’s delicious. If you cook Chicken Cordon Bleu in a skillet (cast iron is great), make the sauce right in that pan after the chicken is done. Those browned bits add a ton of flavor.
It usually happens if the sauce gets too hot after the cream goes in or if it sits without being whisked. Keep the heat gentle and whisk as it thickens.
Make Ahead and Storage
- Make ahead: Up to 3 days in the fridge.
- Storage: Airtight container in the refrigerator.
- Reheat: Reheat over low heat and whisk often as it warms. If it gets too thick, add a splash of broth or cream.
- Freezing: Not recommended because the cream can separate.
More Sauce and Gravy Recipes
If you love creamy sauces and gravies, here are a few more to try (along with a helpful roux resource):
- Country Gravy (with Chicken Fried Chicken)
- Ravioli Sauce
- Brussels Sprout Sauce
- Homemade Alfredo Sauce
This Chicken Cordon Bleu Sauce is quick, creamy, and absolutely makes the meal. Give this sauce a try and let us know how it turned out! Leave a comment and star rating below – we’d love to hear how you served it! 💛
Chicken Cordon Bleu Sauce
Video
Ingredients
- 6 tablespoons butter
- 1/2 cup chicken broth
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1/2 teaspoon pepper
- 1 tablespoon basil, (Optional)
Instructions
- Whisk cornstarch and heavy whipping cream together in a small bowl. Set aside.
- Bring butter, broth, and bouillon to a simmer in a medium-sized pot and reduce for 10-15 minutes.
- Whisk in the corn starch and whipping cream mixture and continue to cook while whisking until the sauce until thickens.
- When sauce is heated through and thickened, add pepper. Basil can also be added if you would like a brighter flavor (optional).
- Serve over Chicken Cordon Bleu.
Notes
- Classic Dijon Parmesan version: After the sauce has thickened and the heat is on low, whisk in 1 to 2 teaspoons Dijon mustard. Then whisk in 2 to 4 tablespoons finely grated parmesan until smooth. If it thickens too much after the cheese, whisk in 1 to 2 tablespoons warm chicken broth to loosen it.
- Control thickness: Add the cornstarch and cream mixture gradually. You may not need it all.
- Best texture: Keep heat low after adding cream. Do not let it boil hard.
- One-pan option: If you cook Chicken Cordon Bleu in a skillet (cast iron is great), make the sauce in the same pan to pick up the savory browned bits.
- Storage: Refrigerate up to 3 days. Reheat gently while whisking. Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I LOVE this recipe Thank you for posting. the rich creamy flavor is perfect with Chicken. I cant say enough great things. I make this sauce often. Serious Deliciousness 😋
Thank you for sharing this with us! I’m so happy you enjoy the sauce. I love it too!
Erica, this was soooooo delicious and easy to make! Thank you for sharing all your recipes. I wanted something easy and not hollandaise. This definitely was it! I had the heat low and had to turn up and it took off! I kept taste tasting cuz it was so good, thot maybe I’d have most of it all gone b4 actually serving dinner lol 😆.
Very Good and with all the variations sauce will now always be available.
THANX AGAIN!
More then 5 stars.. not sure why didn’t show on my post
I’ve made this sauce countless times, including using it as a cheese sauce base.
Today I added a bit of sodium citrate and a handful or two of Gouda. Absolute perfection.
Oh yum! I love gouda! I will definitely have to try that next time!
Great flavor, simple to make. Thank you for sharing this recipe.
You are so welcome! Glad you liked it!
I have tried this same recipe many times in the sauce never thickens.
If it’s not thickening, you can always add more cornstarch mixture. It will thicken right up. Just add a little at a time because it will thicken quickly. It’s a quick fix. Hope this helps!
Same with me but I turned the heat and it started working its magic! This sauce is so delicious and the various things you can do with it- exceptional!
I just made it tonight and I kept taste tasting it cuz it was so good 😊😋
That’s turned the heat UP.. lol
Can I replace the heavy cream with evaporated milk?
Yes, that is totally fine, the taste will be different so you may want to add some butter to the sauce to give it more of a rich flavor similar to the whipping cream. Hope this helps!
I need help figuring out what I did wrong with this sauce..It broke down on me and looked like cottage cheese floating in butter. Tasted wonderful but looked terrible. What should I have done differently? I would love to make it again and have it creamy.
My guess is that the sauce wasn’t constantly whisked while cooking. It needs to be whisked until smooth, like a gravy. When the cream is added it needs to be added slowly and whisked constantly. Hope this helps for next time!
Hi Brenda,
As you were adding the cream mixture to the butter, did you pour it slowly, even a little at a time, whisking as you’re pouring over the simmering heat, once all incorporated , turn up heat and continue whisking until it thickens.
Also maybe your cream mixture was too cold to be added to the warm butter. Try making the cream mixture a little in advance and let it sit a bit to try and get it to room temp maybe.
Amazing flavor and instead of heavy whipping cream I used extract creamy unsweetened oat milk. It was delicious!
Great substitution idea for those that are dairy free, thank you!
How would unsweetened almond milk be in this recipe instead of heavy cream?