This Amish chicken has been a quiet star in my weeknight rotation for years. I first learned this preparation from a neighbor who grew up in a farming community where simple ingredients and hands-on technique made every meal feel like comfort. The appeal is immediate: bone-in, skin-on thighs dredged in seasoned flour and slow-baked in a mixture of heavy cream and water until the skin turns a warm, golden brown and the pan juices thicken into an effortless gravy.

What makes this approach special is the combination of humble pantry staples and a slow, forgiving bake that produces deeply flavored meat and a luscious sauce without standing at the stove. The chicken emerges tender with a slightly crisped exterior and a velvety sauce that needs only a spoonful of parsley to feel celebratory. When I serve this on a rainy evening, the house fills with an aroma that always prompts my family to gather and eat while the plates are still warm.

Ingredients

• All-purpose flour (1 cup, spooned and leveled): The flour creates a seasoned crust and thickens the baking liquid into a silky pan sauce. I prefer Gold Medal or King Arthur for consistent texture.
• Kosher salt (1 tablespoon): Essential for seasoning the flour properly. Use Diamond Crystal if you prefer lighter salting, but keep the tablespoon measure for this recipe.
• Smoked paprika (2 teaspoons): Adds depth and a subtle smoky warmth without heat. Spanish pimentón is a great option for a richer aroma.
• Garlic powder (1 1/2 teaspoons) & Onion powder (1 1/2 teaspoons): These powdered aromatics boost savory flavor without the moisture of fresh aromatics that might interfere with the dredge.
• Fresh cracked black pepper (1 teaspoon): Gives a bright peppery note that complements the richness of the cream.
• Bone-in, skin-on chicken thighs (8 pieces): Thighs stay juicy during long bakes; bone-in adds flavor and structure. Choose thighs of similar size so they finish evenly.
• Cold heavy cream (1 1/4 cups) & Water (1 1/4 cups): The cream enriches the sauce and the water stretches the liquid so it doesn’t become overly heavy while still producing a silky texture.
• Garnish — Fresh parsley (2 teaspoons, chopped): A quick sprinkle of parsley brightens the plate and cuts through some of the richness.

Instructions

Preheat and prepare the dish: Preheat the oven to 350°F (175°C). Lightly spray or butter a 9×13-inch baking dish so the chicken won’t stick and the drippings collect evenly. A metal or ceramic dish both work; ceramic retains heat well but a metal pan will speed browning slightly. Mix the dry seasonings: In a medium shallow bowl whisk together the flour, smoked paprika, kosher salt, garlic powder, onion powder, and fresh cracked black pepper until evenly combined. Taste a tiny pinch to ensure the seasoning balance is to your liking — a pinch should taste pleasantly seasoned, not overwhelmingly salty. Dredge the thighs: Pat each thigh dry with paper towels — dryness is the key to a good crust. Dredge each piece in the seasoned flour, shaking off the excess, and arrange skin side up in the prepared baking dish so the skin can brown during baking. Leave a little space between thighs for even heat circulation. Combine the cream and water: In a measuring cup or small bowl, whisk the cold heavy cream and water until combined. The cold cream will help regulate oven heat and the added water ensures a thinner sauce that will reduce to the right consistency over the baking time. Pour and bake: Slowly pour the cream-and-water mixture around and over the chicken pieces — aim to cover the sides of the thighs but keep the skin exposed so it can brown. Bake uncovered for 1 1/2 hours, or until the juices run clear and the skin is golden brown. Use a meat thermometer inserted into the thickest part of a thigh (not touching bone); it should read 165°F. Rest and finish the sauce: Allow the chicken to rest in the dish for 5 minutes to redistribute the juices. Remove thighs to a serving platter. Whisk the baking dish drippings and remaining cream mixture briskly to combine into a loose gravy; if you prefer a thicker sauce, return the dish to a medium stovetop pan and simmer gently for 3–5 minutes to reduce. Garnish and serve: Spoon the gravy over the thighs and finish with the chopped fresh parsley for color and brightness. Serve immediately with mashed potatoes, buttered noodles, or a crisp green vegetable.

Storage Tips

Cool the pan juices and chicken to near room temperature for no more than two hours, then transfer to shallow airtight containers for refrigeration. Store in the fridge up to 3 days. For freezing, portion into meal-sized containers and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently in a 325°F oven covered with foil for 15–20 minutes to prevent drying, or reheat on the stovetop in a skillet with a splash of water to loosen the sauce. If the sauce separates after refrigeration, whisk it over low heat with a tablespoon of butter to re-emulsify.

Ingredient Substitutions

If heavy cream is not available, substitute with an equal mix of whole milk and a tablespoon of melted butter to mimic the fat content, though the sauce will be slightly thinner. For a gluten-free version, use a 1-to-1 gluten-free baking flour blend and check the brand’s absorption; you may need a touch less. Boneless thighs can be used but reduce cooking time and cover during the last 20 minutes to avoid drying. To lower fat, remove skin after baking and skim surface fat from the sauce; remember that removing skin will reduce browning and some flavor.

Serving Suggestions

Serve with creamy mashed potatoes or buttered egg noodles to soak up the sauce. A simple sautéed green — like garlic wilted spinach or green beans almondine — provides contrast in texture and brightness. On special occasions, present the thighs on a platter garnished with parsley and lemon wedges for a citrus lift. For a weekend brunch twist, shred the cooled thighs and fold into a warm biscuit gravy for an elevated take on a classic.

Cultural Background

This preparation reflects the American farmhouse tradition of turning modest ingredients into sustaining meals. Regions with strong agrarian roots favored bone-in cuts and dairy-rich sauces — a way to stretch protein while adding comfort through cream. The term "Amish" here nods to that ethos of simplicity and practicality rather than a strict regional recipe; similar techniques appear across rural kitchens where hands-off oven methods were favored when work required time away from the stove.

Seasonal Adaptations

In winter, add a pinch of ground nutmeg to the cream mixture for a subtle warmth and serve with roasted root vegetables. In spring and summer, fold in a handful of fresh peas or blanched asparagus tips during the last 10 minutes of baking to introduce bright color and freshness. For holiday tables, swap smoked paprika for sweet paprika and finish with chopped fresh thyme for an herb-forward accent.

Meal Prep Tips

Assemble the seasoned flour and arrange dredged thighs in the baking dish the night before, cover tightly, and refrigerate. When ready to bake, whisk the cold cream and water and pour over; the oven time remains the same. Portion cooked chicken and sauce into shallow containers for grab-and-go meals; add a side of mashed potatoes or grains in separate containers to maintain texture. Label containers with reheating directions to make weekday meals effortless.

Success Stories

One reader wrote that this dish convinced her husband to try chicken with cream for the first time, and he declared it better than any takeout. A friend served this at a small birthday dinner and the leftovers were polished off the next morning in sandwiches. At a neighborhood potluck, doubling the dish made it disappear within an hour — people loved the gravy-soaked edges. Those moments underscore how reliably satisfying the recipe is across different occasions.

This preparation has a humble charm: simple steps, comforting flavors, and a loyal following at the table. Give it a try, make it your own with small tweaks, and enjoy how a minimal ingredient list can produce a meal that feels like a warm hug.