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Chicken Cordon Bleu Sauce poured over Chicken Cordon Bleu cut in half on a plate.
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4.99 from 93 votes

Chicken Cordon Bleu Sauce

This rich and creamy Chicken Cordon Bleu Sauces takes any homemade chicken cordon bleu to the next level. It's smooth, savory, and perfectly complements the crispy chicken, melty cheese, and smoky ham.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: French
Keyword: Sauce
Servings: 6
Calories: 244kcal
Author: Erica Walker

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.
    Bowl of cream and corn starch mixing with a whisk to make Chicken Cordon Bleu Sauce.
  • Bring butter, broth, and bouillon to a simmer in a medium-sized pot and reduce for 10-15 minutes.
    Pot of butter and broth swirling next to a whisk for Chicken Cordon Bleu Sauce.
  • Whisk in the corn starch and whipping cream mixture and continue to cook while whisking until the sauce until thickens.
    Butter and cream in a pot next to a whisk for Chicken Cordon Bleu Sauce.
  • When sauce is heated through and thickened, add pepper. Basil can also be added if you would like a brighter flavor (optional).
    Pot of Chicken Cordon Bleu Sauce next to a whisk.
  • Serve over Chicken Cordon Bleu.
    Chicken Cordon Bleu Sauce over two halves of Chicken Cordon Bleu.

Video

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

Calories: 244kcal | Carbohydrates: 3g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 254mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 939IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1mg