Chicken Cordon Bleu Sauce

4.97 from 63 votes
46 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.

Chicken Cordon Bleu Sauce pouring over a half of chicken cordon bleu.
Featured with this Recipe
  1. Ingredients in Chicken Cordon Bleu Sauce
  2. Tips for Making this Gravy
  3. More Ways to Use this Sauce
  4. Frequently Asked Questions
  5. 5-Star Reviews
  6. Try this sauce on these delicious recipes
  7.  How to Make Chicken Cordon Bleu Sauce
  8. Chicken Cordon Bleu Sauce Recipe

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. It is rich and creamy, just as a good chicken sauce or gravy should be!

Ingredients in Chicken Cordon Bleu Sauce

This sauce tastes delicious over Chicken Cordon Bleu, which consists of chicken breast, ham and swiss cheese. But you could also drizzle it over roast beef, turkey, steak, meatballs, fried chicken, anything you like! Here’s what you need to make this deliciously easy creamy sauce:

  • Butter – about six tablespoons.
  • Chicken broth – half a cup of any kind of chicken stock or chicken broth that you have on hand.
  • One teaspoon chicken bouillon granules – find them in the soup section of the grocery store.
  • Cornstarch – one tablespoon to start, but you may want to add a bit more if you want your gravy thicker. You can use a couple of tablespoons of flour if you don’t have any cornstarch at home.
  • One cup heavy whipping cream
  • Black pepper – half teaspoon or so, to taste
  • Basil – either fresh or dried basil. This is optional but adds a delicious flavor to the sauce.
Ingredients for Chicken Cordon Bleu Sauce including chicken broth, cream, corn starch, pepper, chicken bouillon and butter.


Tips for Making this Gravy

  • To reduce mess, make your chicken cordon bleu in a skillet, and then make the sauce in the same skillet.
  • If you are baking or roasting your chicken cordon bleu, the sauce can easily be made in a saucepan on the stove.
  • Add a bit of basil or some paprika to add another dimension to your sauce.
  • Give it an extra kick by adding a teaspoon of chili powder, hot sauce, or diced jalapenos to the 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 with Chicken Cordon Bleu Sauce next to a plate of Chicken Cordon Bleu.

Frequently Asked Questions

What is Cordon Bleu sauce made of?

Cordon Bleu sauce is made with butter, heavy whipping cream, seasonings and cornstarch to thicken it. Using cornstarch instead of flour makes this a gluten-free sauce.

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. Try cooking it at a lower temperature.

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.

Chicken Cordon Bleu Sauce over two halves of Chicken Cordon Bleu.

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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Try this sauce on these delicious recipes

 How to Make Chicken Cordon Bleu Sauce

Chicken Cordon Bleu Sauce over two halves of Chicken Cordon Bleu.

Chicken Cordon Bleu Sauce

4.97 from 63 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 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine French
Servings 6

Video

Equipment

  • Skillet

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.
    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. Optional to add basil.
    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

  • To reduce mess, make your chicken cordon bleu in a skillet, and then make the sauce in the same skillet.
  • If you are baking or roasting your chicken cordon bleu, the sauce can easily be made in a saucepan on the stove.
  • Add a bit of basil or some paprika to add another dimension to your sauce.
  • Give it an extra kick by adding a teaspoon of chili powder, hot sauce, or diced jalapenos to the sauce.

Nutrition Information

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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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Comments

  1. 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!

  2. 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.

  3. 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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