This Amish Chicken Recipe is well-seasoned bone-in chicken thighs baked with a rich, creamy sauce for a hearty and comforting meal. It is a quick dish to put together and one that the entire family will enjoy! Serve it with a side of mashed potatoes and your favorite vegetable for a complete meal.

Amish Chicken on a Platter on a Wooden table from overhead.

Ingredients & Substitutions

Chicken: I used bone-in chicken thighs for this recipe because they have a richer and deeper flavor. You could certainly use chicken breasts, but you may have to adjust the cooking time. Just make sure the internal temperature of the chicken reaches 165°F.

Seasoned Flour: Each chicken thigh is dredged in a seasoned flour mixture. You will need all-purpose flour, paprika, garlic powder, onion powder, salt, and pepper. This will give the chicken a slightly crispy exterior and help thicken the sauce while the chicken is baked.

Sauce: Heavy cream, also known as heavy whipping cream, is mixed with water and poured over the coated chicken before it is baked. It adds moisture and a creamy element to the dish.

Pouring over skins on chicken thighs in a baking dish.

What To Serve With Amish Chicken

Amish Chicken pairs well with a variety of side dishes. Here are some options to add to the table for a complete meal:

Bite taken out of a piece of Amish Chicken on a white plate.

How To Store Amish Chicken

To store this Amish Chicken recipe, first, let it cool completely. Then, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat the chicken and sauce in the microwave or in the oven.

More Chicken Recipes

Amish Chicken on a Platter on a Wooden table from overhead.
5 from 1 vote

Amish Chicken

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
This Amish Chicken Recipe is well-seasoned bone-in chicken thighs baked with a rich, creamy sauce for a hearty and comforting meal. It is a quick meal to put together and one that the entire family will enjoy!

Ingredients

  • 6-8 bone-in skin-on chicken thighs, pat dry with a paper towel (about 4 pounds)
  • ½ cup (62.5 g) all-purpose flour
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ cups (357 g) heavy cream, room temperature
  • 1 ½ cups water
  • salt, to taste
  • parsley, chopped for garnish

Instructions

  • Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Set aside.
  • In a medium bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
  • Working one piece at a time, dredge each piece of chicken in the flour mixture, shaking off excess. Transfer to the prepared baking dish, skin-side up, in a single layer.
  • In a medium bowl, mix heavy cream and water. Pour over the chicken.
  • Bake for 45-60 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F. (For a crispier skin, broil the chicken for 1-2 minutes at the end of the cooking time.)
  • Garnish with parsley. Serve.

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Reader Comments

  1. Owo.Great post!
    Dear, it’s very beautiful to see. I like your explanation. Your video is very helpful for me. thank u

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