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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.
Featured with this 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.
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.
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.
Frequently Asked Questions
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.
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. Try cooking it at a lower temperature.
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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How to Make Chicken Cordon Bleu Sauce
Chicken Cordon Bleu Sauce
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.
- 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. Optional to add basil.
- Serve over 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.
Love it! Buttery and creamy. Yum!
This sauce is absolutely the best ever! We like spicy foods so l added a can if green chiles, and it was amazing!
Why would this take anyone an hour and a half?
Oh – thanks for catching that. The cooking and prep time were incorrect. It should only take about 25 minutes to make this sauce!
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.
Wow, this is fantastic
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?
Yes, it is a very creamy sauce.
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!
Holy! This is so Gooooood!!!! This is now my go to 💯%. I’m so glad I found this recipe 😋
Oh, my – it’s delicious! We tried a few other sauces before finding yours, this is the one!
Delicious!! I made tonight and everyone loved
I love this a recipe and it’s super easy. My family loves it. We like to put over our veggies too.
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.
I tried the recipe.i tell you it was amazing.Anyway I appreciate you thumbs up
Thank you for sharing this!
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!
It makes about 2 cups of sauce. That casserole sounds delicious!
This sauce is delicious! Takes the chicken over the top!
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!
It can be refrigerated, but I wouldn’t freeze it. Creamy sauces are hard to bring back from frozen without breaking.
Yum, this looks delicious. I bet my family would love this for dinner. I’ll make this tonight.
I haven’t any cream can I use milk instead
The sauce will be a little thinner, but you can still use milk. You might have to cook it a bit longer to get a good consistency.
Delicious. Topped my cordon blue and salmon patties with this sauce. I added mixed vegetables to the sauce and it made a wonderful presentation.
That sounds amazing! I’m so glad you like the sauce!
Not sure what I did wrong but my butter separated :’(
Oh no, I am so sorry! Usually when a sauce separates, it is because it is heated up or cooled down too quickly. Next time try cooking it at a lower temperature.
This came out so yummy! I had bought store bought cordon Bleu and it didn’t come with a sauce and I’m glad I found this recipe!
Can I use half-and-half instead of heavy cream? I only ask because it’s what I have on hand already!
Yes, the sauce won’t be quite as thick, but it will still taste great!
Delicious. I did add salt and a little garlic powder and a little extra pepper but this recipe will be saved
Can I freeze this? Or refrigerate it for a week or two?
You can refrigerate it for up to 5 days. We wouldn’t recommend freezing due to the amount of dairy, when you thaw it, the milk will likely separate and become grainy. Hope this helps!
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!
The sauce is the best! I’m so glad you love it too!
So good my Mom made this for us
Has anyone made this in advance and re-heated?
Thanks!
I made this to go along with chicken cordon bleu that I got already prepared from the butcher. The sauce was amazing and made the dish! Will definitely be using this recipe again. I didn’t have chicken broth on hand so made broth with a bouillon cube. Then used half of a bouillon cube for the bouillon powder.
I made chicken cordon bleu bites and made this sauce to go with it. Ummmm, I “taste tasted” (ate) 1/4 of the pan and had to make more for our dish. 😆 Only thing I would add was a pinch of sea salt. This sauce is going in my books for next time. Thank you!!!
Thank you for including jump to recipe button.
I am you use bouillon cubes instead? If so how many would I use
You would have to use 1/2 of a cube for this recipe. Or you could double the recipe!
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!
I love how easy this is to put together! Simple but tasty!
Getting ready to start making this Cordon Bleu chicken stuffed with broccoli rabe for the first time
This is a simple and tasty recipe.
This is a great meal and the sauce is the cherry on top! We have been using it on veggies and other chicken dishes too! So good!
This sauce really kicks up this dish to a whole new level! It’s so creamy and delicious!
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.
Does the chicken remain browned and crispy despite cooking it in a braise of liquid?
It’s only a bit of liquid so most of it should stay brown and crispy!
Hey Melissa-
Haha are you SURE you want this information?? Ignorance is bliss, right?
To be honest, I have NO CLUE the nutritional information on this recipe. I know there are some sites like WeightWatchers or other online diet sites that will let you enter in a recipe, how many it serves, etc.. and it will tell you the nutritional information. Hope this helps!
–Erica
Could I get the dietary info on this meal? Thanks
Mellissa, from TX