Chicken Cordon Bleu Sauce

4.98 from 82 votes
55 Comments

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This Chicken Cordon Bleu Sauce is incredible! It is so creamy and the flavor is to die for. I could eat the sauce alone with a spoon and be completely happy.

Pouring Chicken Cordon Bleu Sauce over a piece of Chicken Cordon Bleu.

A Chicken Cordon Bleu without a delicious, creamy sauce is like a French fry without ketchup. It just ain’t right. This easy sauce is the perfect complement to our homemade Chicken Cordon Bleu, or significantly enhances flavor and elegance to store bought Chicken Cordon Bleu. But it doesn’t stop there! I love putting this rich and creamy sauce over potatoes, fried chicken, meatballs, and more.

Ingredients for Chicken Cordon Bleu Sauce including chicken broth, cream, corn starch, pepper, chicken bouillon and butter.


Making the Sauce

What I love about this sauce is that it is SO easy to make and it doesn’t require a roux. You simply just bring the ingredients to a simmer and then add the thickeners a little at a time. By doing it this way you can easily control the thickness of the sauce and make it to your liking. I prefer a slightly thicker sauce so I use almost all of the cornstarch mixture but it can easily be cut back to make a thinner sauce.

Tips and Suggestions

Make it all in one pan – To reduce mess, make your chicken cordon bleu in a skillet. I like using a cast iron skillet because it can go from the stovetop to the oven and stay in the same pan. After the chicken cooks, make the sauce in the same skillet. You will pick up those savory bits of chicken and it will make the sauce even better!

Try it in a saucepan – If you are baking or roasting your chicken cordon bleu, the sauce can easily be made in a saucepan on the stove.

Add more flavor – Add a bit of basil or some paprika to add another dimension to your sauce.

Frying pan of Chicken Cordon Bleu Sauce.

More Ways to Use this Sauce

There are many delicious dishes besides cordon bleu that are made even better 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 cordon bleu sauce for chicken nuggets. The kids will love it!
  • Try it as a warm dip for French bread, carrots, cucumbers, broccoli or cauliflower.
  • Serve over rice, mashed potatoes, baked potatoes, etc.
Gravy boat dish with Chicken Cordon Bleu Sauce.

Frequently Asked Questions

Can I use milk instead of heavy cream?

Yes! The sauce will be a little thinner, and you might have to cook it a bit longer to get a good consistency. But you can add flour to cold milk and mix into the sauce to thicken it up more.

Why did my sauce separate while cooking?

Usually when a sauce separates, it is because it is heated up or cooled down too quickly. Follow the instructions carefully and your sauce will turn out fine.

Can this sauce be frozen?

It can be refrigerated, but we wouldn’t recommend freezing it. Creamy sauces are hard to bring back from frozen because the consistency isn’t the same.

5-Star Reviews

Here are just a few of the 5-star reviews we have received on this recipe. See our comment section for more!

I have been searching for a good chicken cordon-bleu sauce recipe for awhile now! First I made chicken cordon-bleu with a mustard sauce a few months ago, it was okay but missing something. Second I made a blue apron meal with chicken cordon-bleu and a creme fraiche sauce, it was okay but still missing something. Lastly, with my frozen chicken cordon bleu from round 1 I made this sauce but added some parmigiana cheese and it was phenomenal! Use this sauce! You will not regret it!

– Eli

I love this a recipe and it’s super easy. My family loves it. We like to put over our veggies too.

-Jessica

Getting ready to make this a second time. Made it last week, and it was wonderful. The left overs can be used on veggies, like asparagus or over scrambled or fried eggs!

-Joyce

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Chicken Cordon Bleu Sauce poured over Chicken Cordon Bleu cut in half on a plate.

Chicken Cordon Bleu Sauce

4.98 from 82 votes
This chicken cordon bleu sauce is incredible! It is so creamy and the flavor is to die for. I could eat the sauce alone with a spoon and be completely happy.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine French
Servings 6

Video

Equipment

  • Skillet

Ingredients

Instructions

  • Whisk cornstarch and heavy whipping cream together in a small bowl. Set aside.
    Bowl of cream and corn starch mixing with a whisk to make Chicken Cordon Bleu Sauce.
  • Bring butter, broth, and bouillon to a simmer in a medium-sized pot and reduce for 10-15 minutes.
    Pot of butter and broth swirling next to a whisk for Chicken Cordon Bleu Sauce.
  • Stir in the cornstarch and whipping cream mixture and continue to cook until the sauce until thickens.
    Butter and cream in a pot next to a whisk for Chicken Cordon Bleu Sauce.
  • When sauce is heated through and thickened, add pepper. Basil can also be added if you would like a brighter flavor (optional).
    Pot of Chicken Cordon Bleu Sauce next to a whisk.
  • Serve over Chicken Cordon Bleu.
    Chicken Cordon Bleu Sauce over two halves of Chicken Cordon Bleu.

Notes

 
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Nutrition Information

Calories: 244kcalCarbohydrates: 3gProtein: 2gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 75mgSodium: 254mgPotassium: 65mgFiber: 0.3gSugar: 1gVitamin A: 939IUVitamin C: 0.2mgCalcium: 47mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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4.98 from 82 votes (56 ratings without comment)

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Comments

  1. 5 stars
    Ok, so I love cheese and I love sauce. I LOVE this sauce as a base to add whatever I want. Today I added cheddar gruyere cheese.

    This sauce is fantastic on pretty much anything. Eggs, steak, chicken, potatoes, veggies…

    1. Oh – thanks for catching that. The cooking and prep time were incorrect. It should only take about 25 minutes to make this sauce!

  2. 5 stars
    I made this for a party this past weekend. It was SO wonderful and tasty. It is easy to prepare. I made 10 recipes at one time and once it was heated through, I put it in a crock pot (that I had already turned on, so it was hot when I put in the sauce. I left the crock pot on high until the sauce got hot (boiling around the edges). Then I changed the temp to warm. Every one loved the sauce. I did add Trader Joes Smoked paprika, garlic powder, onion powder, and some Costco shredded parmesan cheese. Thank you for the recipe.

  3. Just to make sure, for the base recipe you’re starting with 1 cup of cream but only 1/2 cup of broth? And the broth gets reduced even further to about 1/4 cup or so?

  4. 5 stars
    I have been searching for a good chicken cordon-bleu sauce recipe for awhile now! First I made chicken cordon-bleu with a mustard sauce a few months ago, it was okay but missing something. Second I made a blue apron meal with chicken cordon-bleu and a creme fraiche sauce, it was okay but still missing something. Lastly, with my frozen chicken cordon bleu from round 1 I made this sauce but added some parmigiana cheese and it was phenomenal! Use this sauce! You will not regret it!

  5. 4 stars
    I doubled the recipe and followed it accordingly. Two tablespoons of basil is way too much basil. I suggest for anyone who is doubling the recipe to either just use one tablespoon of basil or even one half of a tablespoon of basil. That’s plenty. This recipe could probably even do without the basil.

  6. I do not really have a comment as I am going to be making this tonight for the first time, but was curious to know how much this recipe makes, in regards to volume? I was going to make a chicken cordon bleu casserole with noodles and was going to use this as the sauce but was not sure if 1 batch would be enough or if I would need more than that? I am making a casserole in a 13×9 pan. Thanks!

    1. 5 stars
      I added cheese to a portion of the sauce and it was delicious – with or without cheese!

      Question – can leftover sauce be refrigerated or even frozen?

      Thank you!

      1. It can be refrigerated, but I wouldn’t freeze it. Creamy sauces are hard to bring back from frozen without breaking.

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