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Chicken Cordon Bleu Sauce poured over Chicken Cordon Bleu cut in half on a plate.
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5 from 96 votes

Chicken Cordon Bleu Sauce

This rich and creamy Chicken Cordon Bleu Sauce is made with butter, chicken broth, heavy cream, and cornstarch. No roux is needed, and you can add Dijon mustard and Parmesan for a tangier variation.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Sauce
Cuisine: French
Keyword: Chicken Cordon Bleu, Sauce
Servings: 6
Calories: 245kcal
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
  • 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.
    Bowl of cream and corn starch mixing with a whisk to make Chicken Cordon Bleu Sauce.
  • 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.
    Pot of butter and broth swirling next to a whisk for Chicken Cordon Bleu Sauce.
  • 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.
    Butter and cream in a pot next to a whisk for Chicken Cordon Bleu Sauce.
  • 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.
    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

  • 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

Calories: 245kcal | Carbohydrates: 3g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 186mg | Potassium: 61mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 934IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.1mg