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Some nights, it seriously feels like I blink and dinner sneaks right up on me. You ever have those days? Work emails, soccer practice, the dog acting like he’s never been fed in his life—I swear there are weeks when a home-cooked dinner sounds like pure fantasy. But then, recipes like this creamy, garlicky Amish Chicken swoop in, and suddenly my kitchen feels like a safe haven again. (And yeah, my family’s faces say it all when they smell this bubbling away in the oven!)
You don’t have to be a culinary whiz or pull out a million spices for this one—just grab some everyday pantry staples and let the oven do the heavy lifting. I think what I love most is how this recipe looks and tastes impressive, but is actually super forgiving. The kind of comfort food that gives you a big ol’ hug when you need it most.
Why You’ll Love It
This Amish Chicken is basically the “cozy Sunday” of dinner recipes. There’s no fussy steps—just toss, bake, and get ready for a creamy, garlicky sauce that’ll have you hunting down a chunk of bread to mop up every last bit. It’s one of those dishes that makes everyone at the table pause for that first bite.
- Big-time comfort: Hearty, saucy, and sure to fill you up on those chaotic days.
- Minimal effort: Prep is a breeze (seriously—mix, dredge, pour, bake).
- Crowd-pleaser: My fussy eater even gives this one two thumbs up!
- Picky-eater approved: Mild, creamy, and as “not weird” as it gets for teens/toddlers/almost anyone.
- Perfect for leftovers: Even tastier reheated with that luscious sauce.
You know when you find a recipe that’s easy enough for a Wednesday, but still feels special enough for Sundays, too? That’s Amish Chicken. It’s homey and nostalgic (the kind of dinner my grandma might serve!), but with that hit of garlic and a creamy sauce that feels just a little “extra.”
Ingredient Notes
- Chicken: Bone-in, skin-on pieces are best (thighs, drumsticks, or a mix—whatever’s on sale). The skin crisps, and the bone keeps things juicy. But if boneless is all you have, that’ll do—just peek at it sooner so it doesn’t dry out.
- Heavy Cream: For maximum richness, stick with full-fat. If you want to lighten it up, try half-and-half or even evaporated milk. (Hot tip: a splash of low-sodium chicken broth adds depth, too!)
- Flour: This gives your chicken that craveable crust, so don’t skip it! You can use whole wheat flour, or a gluten-free all-purpose blend in a pinch.
- Paprika, Garlic Powder, Onion Powder: Classic Amish-style seasoning. Want it smokier? Use smoked paprika. Like a kick? Add a pinch of cayenne.
- Salt & Pepper: To taste, and I promise you’ll be tasting that sauce right out of the pan (don’t tell anyone, it’s a cook’s right!).
Optional swaps: No heavy cream? Try a combo of milk and a tablespoon of melted butter. Want to boost the veggies? Nestle in some sliced mushrooms, onions, or even bell peppers before baking. I even sometimes scatter in fresh thyme or rosemary for a herby nudge.
Step-by-Step Directions
- Preheat your oven to 350°F (175°C) and give a medium casserole or baking dish a quick grease so nothing sticks.
- Mix the dredge: In a shallow bowl, whisk together your flour, onion powder, garlic powder, paprika, plus a generous pinch of salt and a few grinds of pepper. This is where the magic (and that crust!) starts.
- Dredge the chicken: One at a time, coat each chicken piece all over, gently shaking off any excess flour. Line them up, skin side up, in your baking dish with a little space between (room for the sauce to bubble!).
- Make the sauce: In another bowl, stir together the heavy cream and water until smooth. If you’ve got some broth, swap out half the water to deepen the flavor—it’s a little thing, but it makes a difference.
- Add the creamy sauce: Carefully pour your cream mixture around (not right over) the chicken so that glorious seasoned crust doesn’t wash away. Try to get the liquid between the pieces instead of on top.
- Bake it: Slide the dish into your preheated oven and walk away for about 90 minutes. About halfway through, your kitchen will start to smell absolutely ridiculous—in the best possible way. Dinner’s ready when the sauce is bubbling, the skin has golden crisp spots, and the chicken temp reads 165°F in the thickest bit.
- Rest, then serve: Let everything chill out for five minutes. This is your “call everyone to the table” window. Spoon a little sauce over each piece before serving (trust me, you don’t want to miss that step).
If the sauce seems thin, here’s my trick: pop it into a little pan and simmer on the stove until it thickens to your liking, then pour it right back in. (You’ll thank me when you see how luscious it gets.)
Variations
- Smoky & Savory: Swap regular paprika for smoked and add a dash of Worcestershire to the sauce for a little tangy depth.
- For the herb crowd: Tuck a few thyme sprigs or a sprinkle of dried herbs (like Italian seasoning) around the chicken before baking.
- Lighter option: Sub in half-and-half for heavy cream, or go 50/50 with broth and cream.
- Veg-out: Toss in some mushrooms or thin-sliced veggies (zucchini’s a sneaky favorite here) so they soak up all that creamy goodness.
Don’t be afraid to riff a little! This recipe’s super forgiving—perfect for cleaning out the fridge or just playing around with new flavors.
Storage & Reheating Tips
Leftover Amish chicken is the gift that keeps on giving. Here’s how to treat it right:
- Store it: Cool the leftovers, then keep the chicken and sauce together in an airtight container. Stays delicious in the fridge for up to 3 days.
- Reheat it: Pop the chicken and sauce (spoon that liquid right over!) in a baking dish, cover with foil, and warm in a 350°F oven for 10–15 minutes. It reheats up nice and juicy, promise.
- Freeze for later: If you’re one of those super-organized types (teach me your ways!), stash single portions in freezer containers for easy lunches. Thaw overnight and reheat the same way.
- Extra sauce hack: If you know you like things extra-saucy (guilty as charged), double the liquid and store any leftovers for easy pasta or mashed potato toppings later in the week.
Honestly, reheated next to some steamed broccoli or leftover rice—perfection. My middle one even eats it cold from the fridge (but I don’t officially endorse that, ha!).
FAQs
Can I use boneless chicken? Totally! Just keep an eye on your cook time—boneless, skinless pieces will be ready in 60–70 minutes. Check for doneness and bask in the glory of quicker dinner.
What if my sauce comes out too thin? No stress—just pour it off into a saucepan, simmer for a few minutes, and it’ll thicken right up. I sometimes add a tiny pat of butter for good measure.
We’re dairy-free—any swaps? You can use coconut cream or even unsweetened almond milk, though the flavor shifts a little. My friend uses oat milk and loves it!
Is it super spicy? Nope, it’s very mild—just warm and comforting. If you want heat, add cayenne or hot sauce to taste.
Can I prep it ahead? Yes! I often dredge the chicken in flour and keep it in the fridge (covered) up to 8 hours before dinner time. Add the cream and bake when you’re ready.
Conclusion
There’s just something about the smell of this Amish Chicken bubbling away that turns my kitchen into the coziest spot in the house. Whether you’re looking to impress on a Sunday or just desperate for a quick win on a Wednesday, this dish hits that sweet spot of familiar, craveable, and just a little indulgent. If you give it a try, let me know how it goes in the comments—or tell me if you added your own spin! Wishing you full bellies and calm evenings (even if laundry’s still waiting… mine always is!).
Amish Chicken
Ingredients
- 7-8 chicken pieces with skin on
- 1.5 cups of heavy whipping cream
- 1.5 cups of water
- 1 cup of all-purpose flour
- 1 teaspoon of onion powder
- 2 teaspoons of garlic powder
- 2 teaspoons of paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a casserole dish.
- In a bowl, mix the flour, onion powder, garlic powder, paprika, salt, and pepper.
- Coat each chicken piece with the flour mixture, shaking off any excess. Place the chicken in the prepared casserole dish.
- In a separate bowl, combine the heavy whipping cream and water. Pour the mixture around the chicken in the casserole dish.
- Bake in the preheated oven for about 90 minutes, or until the chicken is cooked through and tender.
- Serve the Amish Chicken hot, spooning the creamy sauce over the top.