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This rich and creamy Chicken Cordon Bleu Sauce is made with butter, chicken broth, cream, and cornstarch, so there is no flour or roux to fuss with. It comes together in about 25 minutes and gives homemade or frozen Chicken Cordon Bleu a smooth, savory finish. You can also add Dijon mustard and Parmesan for a tangier variation.
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. I love this recipe because it makes a rich, smooth sauce without requiring a roux. The cornstarch is whisked into cold cream, so there is no need to cook flour and butter or worry about a floury taste.
This method also gives me more control over the consistency. I can add the cream mixture gradually and stop when the sauce is thick enough to coat the back of a spoon. The chicken broth and bouillon simmer first, which gives the sauce plenty of savory flavor before the cream goes in. It tastes like something that took much longer to make, but it is easy enough for a busy evening.
🩷 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
- Recipe Tips
- Frequently Asked Questions
- Troubleshooting Chicken Cordon Bleu Sauce
- Make Ahead and Storage
- Pairing Ideas
- More Sauce and Gravy Recipes
- Chicken Cordon Bleu Sauce Recipe
What Is Chicken Cordon Bleu Sauce?
There is not just one sauce that can be served with Chicken Cordon Bleu. Some versions use a Dijon Parmesan white sauce made with flour and milk, while others use cream, chicken broth, or white wine.
My Chicken Cordon Bleu Sauce is made with butter, chicken broth, chicken bouillon, heavy cream, and cornstarch. It is smooth and savory without being overly tangy, and the cornstarch means you do not need to make a roux.
For more of a Dijon cream sauce flavor, you can whisk in a little Dijon mustard and freshly grated Parmesan at the end. I have included the amounts for that variation below.
Ingredients You’ll Need
- Butter: Creates a rich base and gives the sauce a smooth finish.
- Chicken broth and chicken bouillon: These work together to create a savory chicken flavor without needing a long simmer.
- Cornstarch: Thickens the sauce without flour and should be mixed with cold cream before it is heated.
- Heavy whipping cream: Gives the sauce its rich, creamy texture and helps balance the salty chicken, ham, and cheese.
- Black pepper: Adds seasoning without overpowering the other flavors.
- Basil: This is optional, but it adds an herby flavor and a little more freshness.
Ingredient Additions and Substitutions
I usually make the original sauce exactly as written, but these additions and substitutions can help you adjust it to your taste.
- Dijon mustard: Whisk in 1 to 2 teaspoons after the sauce has thickened for a tangier Dijon cream sauce.
- Parmesan cheese: Add 2 to 4 tablespoons of finely grated Parmesan with the Dijon. Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Paprika: A light sprinkle adds warmth and color without making the sauce spicy.
- Garlic powder: Add a small pinch with the pepper for a little more savory flavor.
- Dry white wine: Replace up to half of the chicken broth with a dry white wine for a light wine cream sauce.
- Evaporated milk: This can replace the heavy cream, but the finished sauce will not be quite as rich.
- Half-and-half or whole milk: Either one will work, although you may need a little more cornstarch because they contain less fat than heavy cream.
- Unsweetened oat milk: A creamy, unflavored oat milk can work, but the sauce may be thinner. Use dairy-free butter and bouillon as well when making the entire sauce dairy-free.
- Better Than Bouillon: Use it in place of the bouillon granules, but add it carefully because some varieties are quite salty.
- Low-sodium broth: This is a good choice when the chicken or ham you are serving is already salty.
How to Make Chicken Cordon Bleu Sauce
This sauce is easy to make, but the temperature matters. It needs to reach a gentle simmer after the cream mixture is added so the cornstarch can thicken properly.
- Make the cream mixture. Whisk the cornstarch and cold heavy whipping cream together in a small bowl until the cornstarch has completely dissolved and there are no lumps.
- Reduce the broth. Add the butter, chicken broth, and chicken bouillon to a medium saucepan. Bring the mixture to a gentle simmer and let it reduce for 10 to 15 minutes, stirring occasionally.
- Thicken the sauce. Slowly pour the cream mixture into the simmering broth while whisking constantly. Return the sauce to a gentle simmer and continue whisking for 2 to 4 minutes, or until it is glossy and coats the back of a spoon.
- Season and serve. Reduce the heat to low and stir in the pepper and optional basil. Add Dijon mustard, Parmesan, or paprika at this point, if using. Serve the sauce warm over Chicken Cordon Bleu.
Recipe Tips
- Mix the cornstarch with cold cream. Adding cornstarch directly to a hot liquid can cause lumps.
- Let the sauce reach a gentle simmer. Cornstarch needs enough heat to thicken. If the sauce is warm but not simmering, it may stay thin.
- Do not let it boil hard. Once the sauce has thickened, lower the heat. A hard boil can cause a cream sauce to separate.
- Pour the cream mixture in slowly. Add it in a thin stream while whisking so the temperatures adjust gradually and the sauce stays smooth.
- Use a medium saucepan. A pan with enough surface area helps the broth reduce more evenly.
- Taste before adding salt. Chicken broth and bouillon can contain quite a bit of sodium, especially when served with ham and Swiss cheese.
- Add Parmesan over low heat. High heat can cause cheese to become stringy or grainy. Finely grated Parmesan will melt the most evenly.
- Adjust the consistency before serving. For a thinner sauce, whisk in warm broth or cream. For a thicker sauce, let it simmer a little longer or add a small amount of additional cornstarch slurry.
- Make it in the chicken pan. When your Chicken Cordon Bleu is cooked in a skillet, prepare the sauce in the same pan so it picks up the browned bits and drippings.
Frequently Asked Questions
This version is made with butter, chicken broth, chicken bouillon, cornstarch, heavy whipping cream, pepper, and optional basil. It is thickened without flour or a roux. You can also add Dijon mustard and Parmesan for a tangier variation.
No. Dijon mustard is common in many Chicken Cordon Bleu sauces, but it is not required. This recipe has a creamy, savory chicken flavor without mustard. Stir in 1 to 2 teaspoons of Dijon if you prefer more tang.
You can use evaporated milk, half-and-half, whole milk, or creamy unsweetened oat milk. The sauce may be thinner and less rich, so you might need a little extra cornstarch.
This sauce is thickened with cornstarch instead of flour. Check the labels on the chicken broth, bouillon, cornstarch, and any optional additions to make sure each product is gluten-free.
Yes. Double all of the ingredients and use a larger saucepan. The broth may take a few extra minutes to reduce, but the cooking method stays the same.
Absolutely. It is good over chicken, mashed potatoes, rice, pasta, meatballs, steamed vegetables, and casseroles. It also makes a tasty dipping sauce for chicken tenders or French bread.
Troubleshooting Chicken Cordon Bleu Sauce
- Why is my Chicken Cordon Bleu Sauce not thickening? The sauce may not be hot enough. After adding the cornstarch and cream mixture, bring it back to a gentle simmer while whisking. Cornstarch needs heat to activate and should begin thickening within 2 to 4 minutes.
- How do I fix a sauce that is too thin? Let the sauce simmer for another minute or two while whisking. If it is still too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the simmering sauce a little at a time.
- How do I fix a sauce that is too thick? Whisk in warm chicken broth or cream, 1 tablespoon at a time, until the sauce reaches the consistency you like.
- Why did my sauce separate or look oily? The heat was probably too high, or the cream mixture was added too quickly. Add the cream slowly while whisking, then reduce the heat once the sauce thickens. Do not let the finished sauce boil hard.
- Why is my sauce lumpy? Cornstarch can form lumps if it is added directly to a hot liquid. Whisk it thoroughly with cold cream before adding it to the saucepan. You can strain the finished sauce through a fine-mesh strainer if needed.
- Why is my sauce too salty? Chicken broth and bouillon both contain sodium, and Chicken Cordon Bleu also includes salty ham and cheese. Use low-sodium broth, reduce the bouillon slightly, and taste the sauce before adding any extra salt.
Make Ahead and Storage
You can make Chicken Cordon Bleu Sauce up to 3 days ahead of time. Let it cool, transfer it to an airtight container, and refrigerate it promptly.
Reheat the sauce in a saucepan over low heat, whisking frequently. It will thicken as it sits in the refrigerator, so add a small splash of chicken broth or cream as it warms. You can also microwave it in short intervals, stirring well between each interval.
I do not recommend freezing this sauce. Cream sauces can separate after freezing and thawing, which may leave the texture grainy or oily.
Pairing Ideas
This sauce is made for Homemade Chicken Cordon Bleu and Instant Pot Chicken Cordon Bleu, but I use it for much more than that. Spoon it over Homemade Mashed Potatoes, Chicken Fried Chicken, Air Fryer Meatballs, Chicken Roll Ups, or Homemade Pasta. It also makes a tasty dip for Crispy Baked Chicken Tenders, steamed broccoli, cauliflower, carrots, or warm French bread.
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 easy Chicken Cordon Bleu Sauce is rich, smooth, and packed with savory flavor. The no-roux method keeps the recipe simple, and the consistency is easy to adjust for chicken, potatoes, pasta, or vegetables.
Give this recipe a try, then leave a comment and star rating below. I would 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
- 2 teaspoons Dijon mustard, optional
- 1/4 cup finely grated Parmesan cheese, optional
Instructions
- Whisk the cornstarch and cold heavy whipping cream together in a small bowl until completely smooth. Set aside.
- Add the butter, chicken broth, and chicken bouillon to a medium saucepan. Bring to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until slightly reduced.
- Slowly whisk the cornstarch and cream mixture into the simmering broth. Return the sauce to a gentle simmer and whisk for 2 to 4 minutes, or until the sauce thickens and coats the back of a spoon.
- Reduce the heat to low and stir in the black pepper and optional basil. For a Dijon Parmesan variation, reduce the heat to low after the sauce thickens, then whisk in the Dijon mustard and Parmesan cheese until smooth.
- Serve over Chicken Cordon Bleu.
Notes
- For proper thickening: The sauce needs to return to a gentle simmer after the cream mixture is added. Warm sauce that does not simmer may remain thin.
- To adjust consistency: Add warm chicken broth or cream to thin the sauce. For a thicker sauce, simmer a little longer or gradually add a small cornstarch slurry.
- To prevent separation: Add the cream mixture slowly while whisking, and do not let the finished sauce boil hard.
- Salt carefully: Taste before adding salt because chicken broth and bouillon already contain sodium.
- Storage: Refrigerate in an airtight container for up to 3 days. Reheat over low heat while whisking and add a splash of broth or cream as needed.
- Freezing: Freezing is not recommended because the cream sauce may separate.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was fantastic! I added some sugar to balance the saltiness from the cordon bleu casserole I made. This is a keeper. Thanks Erica!
You are so welcome! Glad you liked it!
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