This roasted Amish chicken recipe is the kind of old-fashioned comfort food I just can’t get enough of. I start by dredging some bone-in chicken thighs so they get super crispy skin, then bake them in the oven with a rich and creamy gravy that smothers them with flavor. It only takes 15 minutes to prep this dish, and seconds for it to disappear from everyone’s plates!
Oven-fried Chicken Thighs with Pan Gravy
I like my chicken thighs juicy, crispy, and smothered in a rich sauce. So this rustic Amish baked chicken is truly the perfect meal! It’s a lot like my family-favorite baked chicken and rice, but this dish is all about the chicken. Thighs roast in a creamy, buttery, broth-based sauce that thickens up into a delectable pan gravy. Using skin-on thighs ensures a crispy result with just a bit of seasoned flour. The texture comes out like real oven-fried chicken, and it is the most satisfying comfort dinner!
🧈
These thighs are so juicy and buttery!
I love spooning the gravy over every bite of chicken, and it’s perfect with potatoes too. Make sure you let the dish cook long enough, until the sauce turns into a thick and creamy consistency.
Amish Chicken Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 6 bone-in, skin-on chicken thighs (*)
- ¾ cup all-purpose flour
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 1 cup chicken broth
- ½ cup heavy cream (room temperature**)
- ¼ cup salted butter (½ stick; melted***)
- chopped fresh parsley (optional garnish)
Instructions
- Preheat your oven to 350℉.
- In a shallow bowl or a large resealable bag, combine the flour, salt, pepper, garlic powder, onion powder, and Italian seasoning.¾ cup all-purpose flour, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning
- Pat the chicken pieces completely dry with paper towels to ensure the coating adheres properly.6 bone-in, skin-on chicken thighs
- Dredge the chicken in the flour mixture, pressing the coating firmly onto the skin.
- Arrange the chicken pieces in a single layer in a 9×13 inch baking dish, skin side up.
- In a separate medium bowl, stir together the chicken broth, room-temperature heavy cream, and melted butter until combined.1 cup chicken broth, ½ cup heavy cream, ¼ cup salted butter
- Gently pour the broth mixture around and over the chicken pieces. Try to pour mostly around the edges so you don't wash all the seasoned flour off the tops of the chicken.
- Bake for 1 hour to 1 hour and 15 minutes uncovered; or until the chicken reaches an internal temperature of 165℉.
- Serve the chicken with the pan gravy spooned generously over the meat. Garnish with fresh chopped parsley if desired.chopped fresh parsley
Notes
- Make sure your cream is at room temperature before mixing it with the broth. Fridge-cold cream can break or curdle when it hits the hot oven and the melted butter.
- Use a 9×13 pan so the hot air can fully circulate around all chicken pieces. If the thighs are too crowded, the skin will steam rather than brown.
- If the gravy looks too thin at the 1-hour mark, let it bake the full 1 hour and 15 minutes. The reduction of the liquid is what creates that signature Amish-style thickness.
- Be generous with the salt and pepper in the flour. Since the chicken isn’t marinated, the dredge is where all your initial flavor lives.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Don’t Drown the Chicken!
When pouring the broth mixture over the chicken thighs, be as gentle as possible. Pouring too aggressively will wash the flour right off the top, but we want it to stay in place to help with browning and flavoring. A little bit of flour will naturally meld into the liquid, acting as a thickener for the gravy.
How to Make Amish Chicken Thighs in the Oven Step by Step
Prep: Gather the list of ingredients for this oven-fried Amish chicken recipe. Preheat your oven to 350℉. Set the heavy cream out on the counter while prepping, so that it warms up before using.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Make the Seasoned Flour: In a shallow bowl or a large resealable bag, combine ¾ cup of all-purpose flour, 2 teaspoons of salt, 1 teaspoon of ground black pepper, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of Italian seasoning.
Dredge the Chicken: Pat dry 6 bone-in, skin-on chicken thighs with paper towels to remove excess moisture. The skin needs to be as dry as possible to make sure the flour sticks. Then dredge each thigh in the seasoned flour mixture, pressing the coating firmly onto the skin.
Arrange the Chicken: As you dredge each piece of chicken, place it in a single layer in a 9×13 inch baking dish, skin side up. Use a 9×13 pan so the chicken has room to roast. If the thighs are too crowded, the skin will steam, rather than brown, as it cooks in the oven.
Make the Sauce: In a medium bowl or glass measuring cup, stir together 1 cup of chicken broth, ½ cup of room-temperature heavy cream, and ¼ cup of melted butter.
Add the Liquid: Gently pour the broth mixture into the pan, around the chicken thighs. Try to pour mostly around the edges so you don’t wash all the seasoned flour off the tops of the chicken.
Roast the Chicken: Bake amish chicken uncovered in a 350℉ oven, for 1 hour to 1 hour and 15 minutes; or until the chicken reaches an internal temperature of 165-170℉. Bone-in thighs can cook up to 175-180℉ and stay juicy.
Serve: Serve oven-fried chicken thighs with the pan gravy spooned generously over the meat. Garnish with fresh chopped parsley if desired. I love serving this with mashed potatoes or egg noodles to help soak up the pan sauce, with some simple veggies on the side.
How to Store, Freeze, and Reheat
Amish chicken is best served fresh out of the oven so the skin stays crispy under the gravy. However, leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
For best results, reheat chicken in the oven. Add to a baking dish, pour in a splash of broth to help loosen up the sauce, and cover with aluminum foil. Bake at 350℉ until warmed through.
Leave a Reply