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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
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.
- 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. Basil can also be added if you would like a brighter flavor (optional).
- Serve over Chicken Cordon Bleu.
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