Amish Chicken Recipe

Browned Amish chicken in a creamy sauce.

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My old-fashioned Amish chicken recipe features crispy bone-in thighs that are oven-roasted with a rich and creamy pan gravy. It's rustic comfort food at its finest!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dinner, Main Course

Cuisine: American

Servings: servings

Calories: 512kcal

Author: Becky Hardin

Equipment

9x13-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 9x13 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

*While bone-in, skin-on thighs provide the most flavor and juiciness, you can use drumsticks or a split chicken breast instead. Just keep an eye on the internal temperature -- breasts will cook faster than thighs.

**For a slightly tangier gravy, you can swap the cream for whole milk mixed with a tablespoon of sour cream, though the sauce won't be quite as rich.

***Unsalted butter works fine; just add an extra pinch of salt to your chicken broth mixture.

Becky's Top Tips

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 9x13 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.

Storage: Store leftover chicken thighs with pan sauce in an airtight container. Keep in the refrigerator for up to 3 days, or the freezer for 3 months.

Nutrition