Amish Chicken with Cream

This Amish chicken recipe is a comforting dish that brings simple ingredients together into a rich and flavorful meal. The tender chicken thighs bake in a creamy, lightly spiced sauce that is perfect for family dinners or casual gatherings. It has become a favorite because it feels both rustic and elegant without requiring complicated steps.

I first tried this recipe when searching for a meal that felt like a warm hug on a chilly evening. Now it’s one that friends and family ask for whenever they visit.

Ingredients

• One cup all purpose flour: Spoon and level it for the right coating texture essential for creating that crispy crust
• One tablespoon kosher salt: Key for seasoning upfront, choose a good quality salt to enhance overall flavor
• Two teaspoons smoked paprika: Adds a mild smokiness use Spanish smoked paprika if you can find it to deepen the aroma
• One and a half teaspoons garlic powder: Builds savory flavor without needing fresh garlic
• One and a half teaspoons onion powder: Gives a subtle sweetness and complexity
• One teaspoon fresh cracked black pepper: Freshly cracked is ideal for bold pepper flavor
• Eight bone-in skin-on chicken thighs: The bone and skin help keep the meat moist and add flavor as it cooks
• One and a quarter cups cold heavy cream: This creates the luscious sauce so use fresh heavy cream for best results
• One and a quarter cups water: Used to thin the cream slightly so it bakes into a creamy sauce rather than curdling
• Two teaspoons fresh parsley finely chopped: Adds a fresh green note as garnish

Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9 by 13 inch baking dish with nonstick cooking spray to prevent sticking without adding extra fat.

Mix the Coating:

In a medium shallow bowl whisk together the flour kosher salt smoked paprika garlic powder onion powder and fresh cracked black pepper until well combined for an even spice distribution.

Coat the Chicken:

Dredge each chicken thigh one at a time in the flour mixture pressing lightly so the coating sticks well. Arrange the thighs skin side up in the prepared baking dish in a single layer without overlapping.

Prepare the Sauce:

In a separate bowl whisk the cold heavy cream and water together. This mixture will bake into a rich sauce that keeps the chicken moist and adds flavor.

Bake the Chicken:

Slowly pour the cream and water mixture evenly over the chicken thighs. Place the baking dish in the oven uncovered and bake for one and a half hours. The chicken is done when the juices run clear the skin turns golden brown and an internal thermometer reads 165 degrees Fahrenheit.

Rest Before Serving:

Allow the chicken to rest in the dish for five minutes after baking to let the juices settle making every bite juicy.

Make the Gravy and Garnish:

Whisk the remaining drippings with the cream sauce in the baking dish. Spoon this rich gravy over the chicken and sprinkle with the fresh chopped parsley for a bright pop of flavor and color.

I remember making this for my family on a Sunday afternoon and how everyone lingered around the table savoring each bite.

Storage Tips

Store leftover Amish chicken in an airtight container in the refrigerator for up to four days. Reheat gently in the oven covered with foil to prevent drying out especially if you want to keep the skin crispy.

Ingredient Substitutions

If you do not have smoked paprika use regular paprika with a small pinch of cayenne for heat. Half and half cream can replace heavy cream, but the sauce will be lighter and less rich.

Serving Suggestions

This chicken pairs wonderfully with buttery mashed potatoes roasted root vegetables or a simple green salad for a complete wholesome meal.

This classic Amish chicken recipe is both approachable and deeply satisfying making it a go-to for any home cook.

FAQs about Recipes

→ What cut of chicken works best for this dish?

Bone-in, skin-on chicken thighs are ideal to keep the meat juicy while baking and develop crispy, golden skin.

→ Can I use a different spice mix for the flour coating?

Yes, you can customize the seasoning blend, but smoked paprika, garlic powder, and onion powder balance well with the cream.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer inserted into the thickest part of the thigh; it should read 165°F for safe consumption.

→ How is the creamy sauce created?

The sauce is made by combining heavy cream and water poured over the chicken before baking, then whisking the pan drippings with the cream after baking.

→ What garnish complements the dish?

Fresh chopped parsley adds a bright, herbaceous note and color contrast to the rich creamy sauce.