Description
Tender Amish Chicken baked in creamy seasoned gravy—easy comfort food with rich flavor and simple ingredients.
Ingredients
Scale
Chicken
- 1 cup all-purpose flour, spooned and leveled
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon fresh cracked black pepper
- 8 bone-in, skin-on chicken thighs
- 1 ¼ cups cold heavy cream
- 1 ¼ cups water
Garnish
- 2 teaspoons fresh parsley, chopped
Instructions
- Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a baking dish or dutch oven. - Season the Flour
In a shallow bowl, whisk together flour, salt, smoked paprika, garlic powder, onion powder, and black pepper. - Coat the Chicken
Pat chicken thighs dry. Dredge each thigh in the seasoned flour, coating all sides. Shake off any excess. - Arrange in the Baking Dish
Place chicken thighs skin-side up in the dish. Don’t overlap pieces. - Mix the Cream and Water
In a bowl, whisk cold heavy cream and water until fully combined. - Pour the Cream Mixture Over the Chicken
Carefully pour the cream mixture around the chicken—not directly onto the skin—to keep the tops crispy. - Bake the Chicken
Bake uncovered for 50–60 minutes, or until the chicken is cooked through and the skin is golden. - Broil if Needed
For crispier skin, broil the chicken for 2–3 minutes at the end. - Garnish and Serve
Sprinkle with chopped parsley and serve warm with gravy from the pan.
Notes
Keeping the heavy cream cold helps the gravy set properly.
For thicker gravy, whisk in 1 tablespoon extra flour before pouring the cream mixture.
If chicken skin browns too quickly, loosely tent with foil halfway through.
Use bone-in thighs for moisture and flavor—breasts dry out more easily.