Amish Chicken

Amish chicken is a simple, comforting dish featuring crispy, golden chicken thighs baked in a rich, creamy sauce. With easy-to-find ingredients and minimal prep, it’s perfect for a hearty weeknight dinner or a cozy family meal.

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Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 50 minutes mins

Servings8

Here’s a comforting classic that proves simple really is best — Amish Chicken. We’re talking tender, juicy bone-in thighs baked in a creamy seasoned gravy that basically makes itself in the oven. No fancy ingredients, no tricky techniques — just pantry staples, a humble baking dish, and a dinner that tastes like it came straight from Grandma’s farmhouse kitchen. Bonus? That silky sauce begs to be spooned over mashed potatoes. Or biscuits. Or heck, both.

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Amish Chicken Ingredients

Ingredients You’ll Need

• 1 cup all-purpose flour
• 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

Substitutions and Additions

Here are some easy swaps if you’re working with what you’ve got — because no one wants to run to the store mid-recipe:

• Swap the heavy cream for half-and-half
• Regular paprika works if smoked paprika is unavailable
• Onion/garlic powders can be replaced with minced garlic and chopped onion.
• Fresh parsley can be swapped with dried parsley,
• Water can be replaced with chicken broth for a deeper flavor. Low-sodium broth is best to avoid over-salting the dish.

In addition, the chicken thighs can be substituted with skinless/boneless chicken breasts. Keep in mind that boneless chicken will cook faster, so check for an internal temperature of 165°F to indicate it is fully cooked.

6 Tips For Making The Best Amish Chicken

1. Dry the chicken well – Pat thighs dry so the flour sticks and the skin crisps properly.
2. Mix your dredge thoroughly – Evenly combine the flour and spices to avoid clumps.
3. Use a shallow bowl for dredging – It’s easier, less messy, and coats the chicken more evenly.
4. Don’t crowd the pan – Use a 9×13 dish and leave space between each thigh so the skin browns instead of steams.
5. Keep the skin above the liquid – Pour the cream mixture around the chicken, not on top, to let the skin crisp up in the oven.
6. Bake uncovered and check temp – Bake for 1½ hours until golden. Rotate once and use a thermometer to ensure the thickest part hits 165°F.

Make A Simple Gravy

This is the kind of recipe that does the hard work for you. As the chicken bakes, all those golden drippings mix with the seasoned cream to create a rich, flavorful gravy — right there in the pan.

When the chicken’s done, lift it out and give the sauce in the baking dish a quick whisk to bring it all together. Taste, season with a pinch of salt or pepper if needed, and that’s it — gravy done.

Want it thicker? Tip it into a saucepan and let it simmer for a few minutes to reduce. But honestly? It’s already pretty perfect as-is.

What to Serve With Baked Amish Chicken

• Creamy Mashed Potatoes – fluffy, buttery and classic comfort food.
• Buttermilk Biscuits – made for mopping up every last drop of gravy.
• Candied carrots – offer a sweet contrast to the savory chicken.
• Green beans and potatoes – a hearty side that pairs well.
• Lemon rice – lighter side that balances the richness of the chicken.

How To Store Amish Chicken Thighs

Amish Chicken is a great make-ahead option — the flavors only get better as it sits. You can prep the whole dish a day in advance: season the chicken, pour over the cream mixture, cover, and refrigerate. When you’re ready to bake, just follow the instructions in the recipe.

Got leftovers? You’re in for an easy win the next day. Let the chicken cool completely, then transfer it — gravy and all — to an airtight container. It’ll keep in the fridge for up to four days, making it perfect for make-ahead meals or lazy-day lunches.

And it freezes surprisingly well. Let the chicken and gravy cool completely, then transfer to a freezer-safe container or zip-top bag. It’ll keep for up to three months.

When you’re ready 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, heat in one minute intervals, checking often to avoid drying it out.

👉 Add a splash of broth, water, or cream if the gravy has thickened — it’ll bring everything back to that silky, spoon-over-everything goodness. 👈

Amish Chicken – This one’s all about juicy chicken thighs baked in the most ridiculously simple, creamy gravy that practically makes itself. You cook the chicken in a seasoned flour mix that crisps up in the oven and then bubbles away in a blend of cream and water to create its own rich, savory sauce. It’s cozy, old-fashioned cooking with zero fuss.

This is the kind of dinner recipe you make when you crave comfort food.

More Amish Recipes

• Amish Sugar Cookie Recipe
• Amish Casserole Recipe
• Amish Macaroni Salad Recipe
• Amish Potato Salad Recipe

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Amish Chicken

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Amish chicken is a simple, comforting dish featuring crispy, golden chicken thighs baked in a rich, creamy sauce. With easy-to-find ingredients and minimal prep, it’s perfect for a hearty weeknight dinner or a cozy family meal.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8

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Ingredients

  

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• 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 teaspoons fresh cracked black pepper
• 8 bone-in skin-on chicken thighs
• 1 ¼ cups cold heavy cream
• 1 ¼ cups water

Garnish

• 2 teaspoons fresh parsley, chopped

Instructions

 

• Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
• In a medium size shallow bowl, whisk together the flour, paprika, kosher salt, garlic powder, onion powder and fresh cracked black pepper.
• Dredge the chicken in the flour mixture, and place skin side up in the prepared baking dish.
• Whisk together the heavy cream and water.
• Slowly pour the cream and water mixture over the pieces of chicken.
• Bake, uncovered, for 1 ½ hours, or until the juices run clear and the skin is golden brown. Check the internal temperature with a meat thermometer; it should read 165°F when inserted into the thickest part of the chicken.
• Allow the chicken to rest in the baking dish for 5 minutes before transferring to a serving plate.
• Whisk the drippings and heavy cream mixture together and use as a delicious gravy. Garnish with the chopped parsley.

Notes

• You can trim any excessive skin from the chicken if desired.
• You can use chicken legs with skin instead of chicken thighs, or mix and match the chicken legs and chicken thighs
• Adding ½ teaspoon chipotle powder or cayenne powder to the flour mixture for a spicy alternative.

Nutrition

Calories: 505kcal | Carbohydrates: 14g | Protein: 26g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 997mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 909IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 2mg

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