Introduction

This rich and creamy Chicken Cordon Bleu sauce is the perfect complement to your favorite breaded chicken dish. Made with a savory blend of butter, broth, and cream, it brings a deliciously smooth texture and flavor that enhances every bite.

A clear glass gravy boat filled with smooth, pale yellow creamy sauce sits on a white rectangular plate with rounded edges. Beside the gravy boat on the plate lies a small golden spoon with a shiny surface. In the background, part of a white plate holds several pieces of breaded, golden brown crispy chicken, slightly blurred but visible. The scene is set on a white marbled textured surface, with a soft textured white cloth featuring black stripes placed under the chicken plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Whisk the cornstarch and heavy whipping cream together in a small bowl. Set aside.
Step 2: In a medium-sized pot, bring the butter, chicken broth, and bouillon granules to a simmer. Allow it to reduce for 10 to 15 minutes.
Step 3: Slowly whisk in the cornstarch and cream mixture into the pot. Continue cooking and whisking until the sauce thickens.
Step 4: Once heated through and thickened, stir in the pepper. Add basil for a brighter flavor if desired.
Step 5: Serve warm over Chicken Cordon Bleu for a delicious finishing touch.

Tips & Variations

For a richer flavor, substitute half the chicken broth with white wine.
Use fresh basil instead of dried for a more vibrant taste.
If the sauce becomes too thick, thin it out with a little extra chicken broth or cream.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to maintain a smooth consistency. Avoid boiling as it may cause the sauce to separate.

How to Serve

The image shows two thick slices of rolled chicken breast stuffed with a pink layer of ham and a yellow layer of melted cheese in the center, coated with a golden-brown crispy breaded crust. The slices are placed on a white plate with creamy white sauce drizzled over the top and some chopped green herbs sprinkled around. In the background, there is another white plate with a whole portion of the breaded chicken roll and a silver fork resting on a soft beige cloth, all set on a white marbled surface. A clear glass gravy boat with more creamy white sauce and a golden spoon are also visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of heavy cream?

Milk can be used, but the sauce will be thinner and less creamy. For best results, use heavy cream or half-and-half.

Can I prepare this sauce in advance?

Yes, the sauce can be made ahead and refrigerated. Reheat slowly on the stove, whisking to restore its smooth texture before serving.

Chicken Cordon Bleu Sauce Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

This creamy Chicken Cordon Bleu Sauce is a rich and flavorful accompaniment, perfect for enhancing the classic breaded chicken dish. Made with butter, chicken broth, cornstarch, and heavy cream, it is thickened to a smooth consistency and subtly seasoned with pepper and optional basil for a hint of brightness.

Author: Lila
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Approximately 1 to 1¼ cups of sauce, enough to serve 4 Chicken Cordon Bleu portions 1x
Category: Sauce
Method: Stovetop
Cuisine: French-American

Ingredients

Scale

Sauce 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

Prepare Cornstarch Mixture: Whisk together cornstarch and heavy whipping cream in a small bowl until smooth. Set this mixture aside; it will be used to thicken the sauce later.
Simmer Base: In a medium pot, combine the butter, chicken broth, and chicken bouillon granules. Bring them to a gentle simmer over medium heat and allow the mixture to reduce for about 10 to 15 minutes. This concentration enhances the sauce’s flavor.
Add Thickener: Gradually whisk the prepared cornstarch and cream mixture into the simmering broth. Continuously whisk while cooking to prevent lumps and allow the sauce to thicken evenly.
Season Sauce: Once the sauce has thickened and is heated through, stir in the pepper. Optionally, add the basil for a fresh, aromatic note that brightens the sauce’s flavor.
Serve: Spoon the warm sauce generously over your cooked Chicken Cordon Bleu, enhancing the dish with its creamy texture and rich taste.

Notes

To avoid lumps when adding the cornstarch mixture, ensure you whisk constantly and add it slowly.
If you prefer a thinner sauce, reduce the simmering time or add more chicken broth.
Basil is optional but adds a nice fresh flavor that complements the creamy sauce.
This sauce is best served freshly made to maintain its creamy texture.

Keywords: Chicken Cordon Bleu sauce, creamy sauce, chicken sauce recipe, easy sauce, stovetop sauce