Amish Chicken Thighs

This dish is a spin on classic Amish-style baked chicken—known for being wholesome, flavorful, and made with simple, comforting ingredients. We’re using bone-in, skin-on chicken thighs for maximum flavor, baking them in a creamy mixture that turns into a delicious, spoon-worthy gravy.

The result? Fall-off-the-bone tender chicken that’s rich, cozy, and begging to be served over mashed potatoes, egg noodles, or even fluffy rice. It’s nostalgic, satisfying, and incredibly easy to make.

Why You’ll Love This Recipe

• ✅ Simple ingredients, big flavor
• ✅ One-pan oven magic—just mix, pour, bake
• ✅ Budget-friendly and pantry staple-based
• ✅ Perfect for meal prep or leftovers
• ✅ Great with any classic side dish

If you love creamy baked chicken dishes with a golden finish and lots of rich, homey flavor—this one’s for you.

Prep Time and Servings

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Servings: 4–6

Nutrition (per serving):
Calories: ~390 | Protein: 30g | Carbs: 6g | Fat: 25g

Ingredients

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika (optional)
• 1 tablespoon olive oil or melted butter (for brushing)

For the Sauce:

• 1 cup heavy cream or half-and-half
• ¾ cup chicken broth
• 1 tablespoon all-purpose flour (for thickening)
• 1 tablespoon Dijon mustard (optional, for tang)
• 1 teaspoon dried thyme or Italian seasoning
• 2 cloves garlic, minced
• Salt and pepper to taste

Optional Garnishes:

• Chopped parsley
• Fresh thyme
• A sprinkle of paprika or black pepper before serving

Ingredient Notes

• Chicken thighs: Bone-in, skin-on gives you the best texture and flavor. You can use boneless/skinless, but reduce bake time slightly.
• Heavy cream: For that rich, gravy-like sauce. Half-and-half or whole milk can be used, but the sauce will be thinner.
• Flour: Helps thicken the sauce slightly while it bakes.
• Dijon mustard: Adds a subtle tang and depth—totally optional but recommended!

Step-by-Step Instructions

1. Preheat and prep

• Preheat your oven to 375°F (190°C).
• Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.

2. Sear the chicken (optional but recommended)

• In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.
• Sear chicken thighs skin-side down for 3–4 minutes until golden brown.
• Flip and sear the other side for 2 minutes. Remove and set aside.

3. Make the sauce

• In a bowl or large measuring cup, whisk together heavy cream, chicken broth, flour, garlic, thyme, Dijon mustard (if using), and a pinch of salt and pepper.

4. Assemble and bake

• If you used a skillet, pour the sauce around the seared chicken. Otherwise, transfer chicken to a baking dish and pour the sauce over and around the chicken (not directly on top of the skin if you want it to stay crispy).
• Bake uncovered for 50–60 minutes, or until the chicken is fully cooked (internal temp of 165°F) and the sauce is bubbling and slightly thickened.

Pro tip: For extra golden skin, broil for the last 2–3 minutes—just watch it closely!

5. Rest and serve

• Let the chicken rest for 5 minutes before serving.
• Spoon some of the sauce over the chicken or serve it on the side.

How to Serve

Pair this comforting dish with classic sides like:

• Mashed potatoes or buttery egg noodles
• Steamed green beans or roasted carrots
• A simple side salad with vinaigrette
• Buttermilk biscuits or crusty bread to soak up that sauce

Tips for Success

1. Dry your chicken before seasoning to help the skin crisp up.
2. Don’t cover while baking—you want that skin golden and the sauce to reduce slightly.
3. Whisk the sauce well to ensure the flour doesn’t clump.
4. Use a baking dish that holds the sauce close around the chicken—this helps the flavor stay concentrated.
5. Taste and adjust seasoning—especially salt and pepper—before pouring the sauce into the pan.

Recipe Variations

• Boneless skinless thighs: Cook 10–15 minutes less. Add a breadcrumb topping for texture.
• Add veggies: Toss in halved baby potatoes or carrots around the chicken before baking.
• Low-carb: Serve with cauliflower mash or roasted zucchini.
• Spicy twist: Add a pinch of cayenne or chili flakes to the sauce.
• Cheesy option: Stir in ¼ cup grated Parmesan into the sauce for extra richness.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently in the oven at 350°F or microwave until hot, adding a splash of broth if the sauce has thickened too much.

FAQ

Can I make this ahead of time?
Yes! You can sear the chicken and prepare the sauce ahead of time, then assemble and bake just before serving.

Can I use skinless chicken?
Absolutely. You’ll lose that golden crisp on top, but the dish will still be delicious.

Can I use milk instead of cream?
You can, but the sauce will be thinner. Whole milk is best if substituting.

What’s the best way to make this dairy-free?
Swap cream with unsweetened coconut cream or a thick dairy-free alternative, and use olive oil instead of butter.

Conclusion

This Amish Chicken Thighs recipe is rustic, rich, and full of down-home flavor—just the kind of meal that warms you up from the inside out. With a creamy, herby sauce and perfectly tender chicken, it’s the kind of classic recipe you’ll find yourself making again and again.

Pair it with your favorite comfort sides, and enjoy every bite of this cozy, crowd-pleasing dinner.

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