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This rich and creamy Chicken Cordon Bleu Sauce is the finishing touch that makes Chicken Cordon Bleu taste like it came from a nice restaurant. It is smooth, savory, and ready fast with simple pantry ingredients. It also works beautifully with both frozen and homemade Chicken Cordon Bleu.
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. What I love about this sauce is how easy it is and how forgiving it is. It does not require a roux, and you can control the thickness just by adding the cornstarch mixture a little at a time.
This is also one of those “secret weapon” sauces that makes dinner feel special even on a busy night. It is rich, it tastes like it simmered forever, and it only takes a few minutes. If you are making either our Homemade Chicken Cordon Bleu or Instant Pot Chicken Cordon Bleu, I love serving it with this sauce and a simple side. If you are using store bought Chicken Cordon Bleu, this sauce instantly upgrades it.
I also love putting this rich and creamy sauce over mashed potatoes, fried chicken, meatballs, and our easy chicken roll-ups.
🩷 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
- Sauce Consistency Guide
- Recipe Tips
- Ways to Use This Sauce
- Frequently Asked Questions
- Make Ahead and Storage
- More Sauce and Gravy Recipes
- Chicken Cordon Bleu Sauce Recipe
What Is Chicken Cordon Bleu Sauce?
A traditional Chicken Cordon Bleu Sauce is a creamy sauce served over crispy chicken stuffed with ham and Swiss cheese. Many versions have a little tang from Dijon mustard and sometimes a salty finish from parmesan, and some are thickened with flour or a roux.
My version is a fast, creamy sauce that is thickened with cornstarch, so it is naturally gluten-free. It is rich and savory, and if you want it to lean more “classic,” you can easily add a little Dijon mustard and parmesan at the end.
Ingredients You’ll Need
I am not listing amounts here, because they are in the recipe card below, but here is what each ingredient does:
- Butter: The base fat for a smooth, rich sauce.
- Chicken broth + chicken bouillon: Adds deep savory flavor fast, and bouillon makes it taste like it simmered longer.
- Cornstarch: Thickens the sauce without using flour, so it is naturally gluten-free.
- Heavy whipping cream: Gives the sauce that classic rich, creamy finish.
- Seasonings: Pepper is a must, and dried basil is optional for a slightly brighter flavor.
Ingredient Additions and Substitutions
If you want to keep it simple, make it exactly as written. If you want it to taste more like the “classic restaurant” style, these additions help a lot.
Additions (highly recommended if you want a more classic cordon bleu flavor):
- Dijon mustard: Adds that traditional tang and makes the sauce taste more “restaurant.” Start small and add to taste.
- Parmesan: Adds salty, nutty depth. Stir in at the end so it melts smoothly.
- Paprika: A tiny amount adds warmth and color.
After the sauce has thickened and the heat is low, whisk in 1 to 2 teaspoons Dijon mustard. Then whisk in 2 to 4 tablespoons finely grated parmesan until smooth. Taste and adjust. If it gets a little thicker after the cheese, whisk in a splash of warm broth to loosen it. Sprinkle a little paprika to taste.
Substitutions:
- Half-and-half or whole milk instead of heavy cream: Works, but the sauce will be thinner and less rich. If you do this, you may need a little extra thickener.
- Better Than Bouillon instead of bouillon granules: Works great, just adjust to taste since it can be saltier.
How to Make Chicken Cordon Bleu Sauce
This is a simple process. The key is adding the thickener slowly so you can control the final texture.
- Combine cornstarch and heavy whipping cream in a small bowl. Whisk until blended.
- In a medium saucepan, bring chicken broth, bouillon, and butter to a simmer. Reduce for 10-15 minutes.
- Slowly whisk in the cornstarch and cream mixture, then keep cooking and whisking until the sauce thickens.
- Once the sauce is heated through and thickened, stir in the pepper. Add basil for a brighter flavor, if desired.
Sauce Consistency Guide
This sauce is very forgiving, and you can make it thinner or thicker depending on what you are serving it with.
- Thin: pours easily, great for pasta or noodles
- Medium: coats the back of a spoon, perfect for Chicken Cordon Bleu
- Thick: more like gravy, amazing on mashed potatoes
To adjust it:
- Too thick: whisk in a splash of warm chicken broth or cream
- Too thin: simmer gently a little longer while whisking, or add a small slurry (cornstarch + cold water) and cook until thickened
Recipe Tips
These are the tips that make the difference between “pretty good” and “wow.”
- Whisk the slurry until totally smooth before it goes anywhere near heat.
- Add the slurry gradually. You might not need every last drop, depending on how thick you want it.
- Keep the heat low once cream is in. Boiling can mess with texture.
- Taste before adding extra salt. Bouillon and broth bring salt with them.
- Want it extra flavorful? Add a small spoonful of Dijon and a handful of parmesan at the end.
Ways to Use This Sauce
This sauce is, of course, essential for Chicken Cordon Bleu, but there are many delicious dishes that are great 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 sauce for chicken nuggets or chicken tenders. The kids will love it!
- Try it as a warm dip for French bread, carrots, cucumbers, broccoli or cauliflower.
- Serve it as a gravy or sauce over Homemade Mashed Potatoes, Easy Homemade Pasta, or Chicken Roll Ups.
Frequently Asked Questions
Many classic versions use a creamy base with Dijon mustard and sometimes parmesan, thickened with flour or a roux. This version uses cornstarch instead of flour, and you can easily add Dijon and parmesan to get that classic vibe.
For a lighter version, you can use half-and-half or whole milk. However, the sauce will be thinner. If you prefer a thicker sauce, make a slurry of 1 tablespoon of cornstarch in 2 tablespoons of water. Whisk the slurry into the heated sauce and continue to heat and stir until thickened. Coconut milk can also be used, but the flavor will be slightly altered.
Yes, this recipe uses cornstarch instead of flour to thicken the sauce making it naturally gluten-free. Make sure both the chicken broth you are using and the chicken bouillon do not contain gluten.
Yes. Double everything and use a slightly larger saucepan so it has room to simmer and thicken evenly. Whisk constantly while you add the thickener.
Usually 2 to 4 minutes. You’re looking for it to turn glossy and start coating the back of a spoon.
Yes, and it’s delicious. If you cook Chicken Cordon Bleu in a skillet (cast iron is great), make the sauce right in that pan after the chicken is done. Those browned bits add a ton of flavor.
It usually happens if the sauce gets too hot after the cream goes in or if it sits without being whisked. Keep the heat gentle and whisk as it thickens.
Make Ahead and Storage
- Make ahead: Up to 3 days in the fridge.
- Storage: Airtight container in the refrigerator.
- Reheat: Reheat over low heat and whisk often as it warms. If it gets too thick, add a splash of broth or cream.
- Freezing: Not recommended because the cream can separate.
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 Chicken Cordon Bleu Sauce is quick, creamy, and absolutely makes the meal. Give this sauce a try and let us know how it turned out! Leave a comment and star rating below – we’d 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)
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.
Notes
- Classic Dijon Parmesan version: After the sauce has thickened and the heat is on low, whisk in 1 to 2 teaspoons Dijon mustard. Then whisk in 2 to 4 tablespoons finely grated parmesan until smooth. If it thickens too much after the cheese, whisk in 1 to 2 tablespoons warm chicken broth to loosen it.
- Control thickness: Add the cornstarch and cream mixture gradually. You may not need it all.
- Best texture: Keep heat low after adding cream. Do not let it boil hard.
- 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.
- Storage: Refrigerate up to 3 days. Reheat gently while whisking. Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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so Delicious!!! we Love this sauce! decadent and takes my cordon blu to another level. Thank you for sharing
I bet this would be a great replacement for sour cream sauce over chicken enchiladas
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.
Ok, so I love cheese and I love sauce. I LOVE this sauce as a base to add whatever I want. Today I added cheddar gruyere cheese.
This sauce is fantastic on pretty much anything. Eggs, steak, chicken, potatoes, veggies…
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.