Amish Chicken

Table of Contents

1. Amish Chicken Ingredients
2. Amish Chicken Substitutions and Additions
3. How To Make Amish Chicken
4. Troubleshooting This Amish Chicken Recipe
5. How To Serve Amish Chicken
6. How To Store Amish Chicken
7. Amish Chicken Frequently Asked Questions
8. More Easy Recipes You’ll Love
9. JUMP TO RECIPE

Amish chicken is the kind of recipe that turns a simple dinner into something unforgettable. With its perfectly golden brown skin and creamy sauce created from just a handful of pantry staples, this dish is proof that comfort food doesn’t have to be complicated. It’s ideal for those nights when you want something hearty and homemade without spending hours in the kitchen.

What You Need To Know

• MAIN INGREDIENTS: Chicken thighs, all-purpose flour, heavy cream, kosher salt, smoked paprika, garlic powder, onion powder, fresh cracked black pepper, water
• QUICK STEPS: Preheat oven to 350°F, mix flour and seasonings in a small bowl, dredge chicken thighs in flour mixture, place in a prepared baking dish, whisk and pour heavy cream and water over chicken, bake uncovered for 1 ½ hours until golden brown and internal temperature reaches 165°F, rest for 5 minutes, whisk drippings for gravy, garnish with parsley.
• TOTAL TIME AND YIELD: 1 hour 50 minutes, 8 pieces of chicken.

Why This Recipe

• Unlike traditional roasted or fried chicken recipes, this method combines heavy cream and water, slowly cooking the chicken to infuse it with rich, creamy flavor while keeping the meat tender and juicy.
• As the chicken bakes, the drippings naturally mix with the seasoned cream to create a flavorful, ready-to-serve gravy—no need for additional pans or complicated techniques.

Amish Chicken Ingredients

Here’s what you’ll need to get started:

• 1 cup all-purpose flour, spooned and leveled
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 teaspoon fresh cracked black pepper
• 8 bone-in, skin-on chicken thighs
• 1 ¼ cups cold heavy cream
• 1 ¼ cups water
• 2 teaspoons chopped fresh parsley (optional garnish)

Amish Chicken Substitutions and Additions

Heavy Cream: Swap with heavy whipping cream for a similar texture or use half-and-half for a lighter version.

Smoked Paprika: Regular paprika works if smoked paprika is unavailable, but the smoky flavor will be less pronounced. For a bit of heat, add a pinch of cayenne pepper

Garlic Powder and Onion Powder: Fresh minced garlic and finely chopped onion can replace the powders for a more pronounced flavor. Use one teaspoon of each and mix directly into the flour mixture.

Parsley: Substitute with fresh herbs like thyme, rosemary, or chives for a different flavor. If fresh herbs are unavailable, dried parsley works well, but use only one teaspoon.

Water: Replace with chicken broth for a deeper, savory flavor in the sauce. Low-sodium broth is best to avoid over-salting the dish.

How To Make Amish Chicken

This classic Amish chicken recipe is a straightforward, delicious dish that delivers comforting flavors with minimal effort. By following these simple steps, you’ll create a meal with tender, juicy chicken and a rich, creamy gravy baked to perfection.

STEP ONE: Set your oven to 350°F to preheat while you prepare the ingredients. Lightly spray a 9×13 baking dish with nonstick cooking spray to prevent sticking and make cleanup easier.

Make sure to use a large casserole dish that will hold all the chicken pieces without overcrowding, which helps the skin crisp up evenly.

STEP TWO: In a small bowl, whisk together one cup all-purpose flour, one tablespoon kosher salt, two teaspoons paprika, one and a half teaspoons garlic powder, one and a half teaspoons onion powder, and one teaspoon fresh cracked black pepper. Mixing thoroughly prevents any clumps of spices and ensures even coating for the chicken.

STEP THREE: Take the eight bone-in, skin-on chicken thighs and dredge each piece in the seasoned flour mixture. Make sure to coat each piece thoroughly, shaking off any excess flour.

Place the chicken skin side up in the prepared baking dish, leaving some space between the pieces to allow air circulation.

STEP FOUR: In another bowl, whisk together 1 ¼ cups cold heavy cream and 1 ¼ cups water until well combined. This creates the base for the creamy sauce that will develop as the chicken bakes.

STEP FIVE: Slowly pour the cream mixture over the chicken, ensuring that it evenly coats the bottom of the dish. The chicken skin should remain exposed above the liquid to crisp up during baking.

STEP SIX: Place the baking dish in the preheated oven and bake the chicken uncovered for 1 ½ hours, or until the skin is golden brown and the juices run clear. Use a meat thermometer to check the internal temperature of the chicken, which should reach 165°F at the thickest part.

STEP SEVEN: Once baked, let the chicken rest in the baking dish for five minutes. This allows the juices to redistribute, keeping the meat tender and flavorful.

STEP EIGHT: Whisk together the drippings and cream mixture from the bottom of the baking dish to create a simple and delicious gravy. Taste and adjust seasoning with additional salt or pepper, if needed.

STEP NINE: Transfer the chicken to a serving plate and drizzle with the prepared gravy. Garnish with two teaspoons chopped fresh parsley for added freshness and a pop of color.

Troubleshooting This Amish Chicken Recipe

The chicken doesn’t cook evenly.
Make sure to leave space between the chicken pieces in the baking dish so air can circulate, allowing each piece to cook properly.

The coating doesn’t stick to the chicken.
Pat the chicken dry with paper towels before dredging it in the flour mixture. Excess moisture can prevent the coating from adhering.

The skin doesn’t crisp up.
Keep the chicken skin side up and above the liquid level in the baking dish. Baking uncovered is essential for a crispy finish.

The gravy turns out too thin.
Whisk the drippings and cream thoroughly after baking to combine any separated fat and liquid. If you prefer a thicker gravy, you can simmer it on the stovetop for a few minutes.

The chicken is overcooked or dry.
Use a meat thermometer to check the internal temperature, aiming for 165°F at the thickest part of the chicken. Avoid baking longer than the recommended time.

The cream mixture separates during baking.
Whisk the cream and water well before pouring it over the chicken to prevent separation during cooking.

The chicken sticks to the baking dish.
Spray the baking dish thoroughly with nonstick cooking spray, or grease it lightly with olive oil to prevent sticking.

How To Serve Amish Chicken

Pairing Amish chicken with different sides can create a well-rounded and satisfying meal.

Consider serving it alongside candied carrots, which offer a sweet contrast to the savory chicken. Green beans and potatoes is another hearty side that pairs well with this Amish baked chicken.

Another excellent option is lemon rice, providing a zesty complement that balances the richness of the dish.

For a hearty addition, try our vegetable casserole, combining a medley of vegetables in a creamy sauce that pairs well with the chicken’s flavors.

How To Store Amish Chicken

Properly storing Amish chicken allows you to enjoy leftovers while keeping its great flavor, or prepare the dish in advance for an easier mealtime.

MAKE AHEAD: This delicious recipe can be prepared ahead by fully assembling the dish up to the point of baking. Cover the baking dish tightly with plastic wrap or foil and store it in the fridge for up to 24 hours before baking. When ready to bake, remove the cover and proceed with the recipe. You may need to add a few extra minutes to the cooking time since the dish will be cold.

IN THE FRIDGE: Once cooled, transfer the chicken and any gravy to an airtight container and store it in the fridge for up to three days. For best results, keep the chicken and gravy separate if possible to maintain the crispiness of the skin.

IN THE FREEZER: To freeze, place the cooled chicken and gravy in separate freezer-safe containers or bags. Make sure to remove as much air as possible to prevent freezer burn. The chicken can be stored in the freezer for up to three months. Thaw overnight in the fridge before reheating.

REHEATING: To reheat, place the chicken in a baking dish and cover with foil. Bake at 350°F for 20–25 minutes until heated through. For crispier skin, uncover the dish for the last five minutes.

In the microwave, place the chicken on a microwave-safe plate and heat in one minute intervals, checking often to avoid drying it out.

If reheating the gravy, warm it in a saucepan over medium heat, stirring occasionally, or in the microwave in 30-second intervals.

Amish chicken is a comforting, simple recipe that delivers tender, flavorful chicken with a rich, creamy sauce made from everyday ingredients. It’s the perfect choice for an easy, hearty meal that the whole family will love.

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