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Learn how to make the perfect creamy Chicken Cordon Bleu Sauce with this easy recipe. Serve it over chicken, veggies, or use it as a dip. The possibilities are endless!
The Best Sauce for Chicken Cordon Bleu and Beyond
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.
Chicken Cordon Blue Sauce Ingredients
- Butter – Every good gravy begins with some kind of fat. For this recipe I use plain ol’ butter.
- Chicken broth and chicken bouillon – you can also use “Better than Bouillon”. Any of these will just add more flavor to the sauce
- Cornstarch and whipping cream – These are to help thicken the sauce and make it super creamy
- Seasonings – just a little pepper and some dried basil (optional).
Putting it All Together
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 for the Best Chicken Cordon Bleu Sauce
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 oven to the stovetop 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.
Creative Ways to Use Chicken Cordon Bleu 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.
More Gravies and Sauces to Try
I don’t know about you but I am a meat and potatoes girl, which also means I love sauces and gravies on just about everything. Gravy was one of the very first things I learned how to make when I was growing up and it is something that I have perfected. Here are some of my very favorite sauce and gravy recipes (along with a helpful roux resource):
How to Make Beef Gravy
Turkey Gravy
Country Gravy (with Chicken Fried Chicken)
How to Make Cheese Sauce
Ravioli Sauce
Brussels Sprout Sauce
Homemade Alfredo Sauce
How to Make a Roux
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.
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.
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
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.
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!
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?