Chicken Cordon Bleu Sauce

4.94 from 15 votes
39 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.

A gravy boat filled with Chicken Cordon Bleu Sauce with a plate of Chicken Cordon Bleu rolls on the side

Chicken Cordon Bleu Sauce

A Chicken Cordon Bleu without a delicious, creamy sauce is like a a French fry without ketchup. It just ain’t right. This sauce is the perfect complement to 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!

Chicken Cordon Bleu Sauce being poured on three pieces of chicken cordon bleu on a plate

What To Serve With Chicken Cordon Bleu Sauce

There are many delicious chicken dishes that are made even better with this sauce. Here are some of our favorites:

Tips For Making The Sauce

  • 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
A gravy boat filled with Chicken Cordon Bleu Sauce

 

Chicken Cordon Bleu Sauce being poured on three pieces of chicken cordon bleu on a plate

Chicken Cordon Bleu Sauce

4.94 from 15 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 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner, Main Course
Cuisine French
Servings 6

Equipment

  • Skillet

Ingredients

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.
  • Stir in the cornstarch and whipping cream mixture and continue to cook until the sauce until thickens.
  • When sauce is heated through and thickened, add pepper and basil.
  • Serve over Chicken Cordon Bleu.

Video

Nutrition Information

Calories: 246kcalCarbohydrates: 3gProtein: 1gFat: 26gSaturated Fat: 16gCholesterol: 84mgSodium: 267mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 933IUVitamin C: 2mgCalcium: 44mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three 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.

More about Erica Walker

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Comments

  1. 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.

  2. 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!

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