This Amish Chicken recipe combines skin-on chicken, garlic powder, paprika, and a creamy sauce for a tender, golden-baked dinner.
You know how some recipes just stick with you? Like the ones you make once, and suddenly they become part of the family dinner rotation? That’s this Amish Chicken for me.
I first made it on a cold, gray Sunday when I had zero motivation to cook anything complicated. The fridge wasn’t exactly overflowing—just some chicken thighs, a half carton of cream, and a nearly empty spice rack. I remembered hearing about Amish recipes being simple, so I figured, Why not?
What came out of the oven, though? Magic. The house smelled like a cozy farmhouse kitchen, and the sauce? Creamy, rich, and clinging to that perfectly golden chicken skin. My husband asked for seconds. My kid licked his plate (I wish I was kidding).
Since then, it’s been my no-fail, need-something-cozy recipe—whether it’s a quiet weeknight or a potluck where I want to impress without stressing.
Why You’ll Love This Amish Chicken Recipe?
Okay, so why is this particular recipe worth trying? Let me break it down:
- Ridiculously Simple: No fancy ingredients or complicated steps.
- That Creamy Sauce: It’s silky, rich, and practically begs to be spooned over mashed potatoes.
- Crispy Skin Perfection: The flour coating gives it that golden finish we all crave.
- Crowd-Pleaser: Perfect for potlucks, family dinners, and even meal prep.
- Leftovers? Yes, Please: The sauce somehow gets better the next day.
Ingredient Notes:
You won’t need a long shopping list for this one. Seriously, it’s all about letting simple ingredients shine.
- Chicken (Skin-On): The skin crisps up beautifully and locks in moisture. Bone-in pieces like thighs or drumsticks work best, but you can totally mix it up.
- Flour: The base of that light, crispy coating and helps thicken the sauce.
- Garlic Powder: Adds a warm, savory note without overpowering.
- Onion Powder: Balances out the other spices with a mild sweetness.
- Paprika: A little smoky, a little sweet, and makes the chicken extra golden.
- Heavy Whipping Cream: The star of the sauce—luxuriously creamy without being heavy.
- Water: Thins out the cream just enough for the perfect sauce consistency.
Pro Tip: Want a richer sauce? Swap water for chicken broth.
How To Make Amish Chicken?
Step 1: Prep the Chicken
Start by preheating your oven to 350°F (175°C).
Grease a large baking dish—because trust me, you don’t want to lose that golden crust.
In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. This is your magic coating.
Step 2: Dredge the Chicken
Pat the chicken pieces dry. (This part matters—dry skin = crispy skin.)
Now dredge each piece in the seasoned flour. Don’t be shy—make sure every inch gets coated. It’s what makes the skin beautifully golden while helping the sauce cling to the chicken later.
Arrange the chicken skin-side up in the baking dish.
Step 3: Make the Cream Sauce
In a medium bowl, whisk together the heavy cream and water. That’s it.
No complicated steps here—just simple, rich goodness waiting to happen.
Step 4: Assemble and Bake
Pour the cream mixture around the chicken, being careful not to pour it directly on the skin. (Dry skin = crispier skin!)
Want To Save This Recipe?
Bake the chicken uncovered for 1½ hours. The cream will transform into this velvety sauce while the chicken turns perfectly golden brown.
Pro Tip: If the skin isn’t as crisp as you’d like near the end, switch to broil for the last 3-5 minutes—but keep a close eye on it!
Step 5: Rest and Serve
Remove the chicken from the oven and let it rest for a few minutes. I know, I know—it’s hard to wait. But trust me, the juices need a moment to settle so every bite stays juicy.
Spoon some of that dreamy sauce over the chicken (and your side dishes—seriously, don’t waste a drop).
Storage Options:
Good news: This recipe makes amazing leftovers.
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven for the best results.
- Freezer: Freeze chicken with sauce in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
Feeling creative? Here are some fun ways to switch things up:
- Spicy Kick: Add a pinch of cayenne to the flour mix for heat.
- Dairy-Free: Swap the cream for full-fat coconut milk.
- Gluten-Free: Use a 1:1 gluten-free flour blend for the coating.
- Extra Herbs: Toss some fresh thyme or rosemary into the cream mixture for a herby twist.
- Dark Meat Lovers: Use all chicken thighs for maximum richness.
What to Serve with Amish Chicken?
This dish loves good sides. Here’s what pairs perfectly:
- Mashed Potatoes: Because that sauce deserves something starchy.
- Steamed Green Beans: A light, fresh contrast.
- Buttery Dinner Rolls: Perfect for soaking up every drop of sauce.
- Roasted Veggies: Carrots, Brussels sprouts, or asparagus all work beautifully.
- Rice Pilaf: Simple, but a great match for the creamy sauce.
Frequently Asked Questions:
Can I use boneless chicken?
Totally! Just reduce the cooking time to about 45 minutes.
How do I keep the skin extra crispy?
Make sure the cream mixture doesn’t touch the skin while baking. Broiling for the last few minutes also works like a charm.
Can I make this ahead of time?
Yes! Prep the chicken and sauce earlier in the day, cover, and refrigerate until you’re ready to bake.
If you’re craving comfort food that actually feels comforting, this Amish Chicken is calling your name. It’s cozy, rich, and so ridiculously easy that it practically cooks itself.
Give it a shot and let me know how it turns out! Did you add your own twist? Snap a pic and tag me—I’d love to see your version!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Amish Chicken
Ingredients
For the Chicken:
- 8 pieces of skin-on chicken thighs, drumsticks, or a mix
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- Salt and freshly ground black pepper to taste
For the Cream Sauce:
- 1½ cups heavy whipping cream
- 1½ cups water
Instructions
Prepare the Chicken and Preheat the Oven
- Preheat your oven to 350°F (175°C). Lightly grease a large baking dish to prevent sticking.
- Pat the chicken pieces dry with a paper towel. Drying ensures the skin crisps up beautifully during baking.
Season and Dredge the Chicken
- In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to evenly distribute the seasoning.
- Dredge each piece of chicken in the seasoned flour mixture, ensuring all sides are well coated. Shake off any excess flour.
- Arrange the chicken pieces skin-side up in the prepared baking dish, spacing them evenly.
Prepare the Cream Sauce
- In a separate mixing bowl, whisk together the heavy whipping cream and water until fully combined.
- Pour the cream mixture around the chicken in the baking dish, avoiding direct contact with the chicken skin. Keeping the skin dry ensures a crispier finish.
Bake the Chicken
- Place the baking dish in the preheated oven and bake for 1½ hours. The chicken will become tender with a crispy, golden-brown skin, and the cream sauce will reduce into a rich, flavorful gravy.
- Pro Tip: If the skin is not as golden as desired by the end of baking, switch the oven to broil for 3-5 minutes. Watch closely to avoid burning.
Rest and Serve
- Remove the chicken from the oven and allow it to rest for 5 minutes. This helps the juices redistribute, keeping the meat tender and flavorful.
- Spoon the rich cream sauce over the chicken just before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
