This Amish chicken has been one of those quietly transformative dishes in my weeknight rotation. I first learned this method from a neighbor who brought a pan of it to a winter potluck years ago. The aroma of browned chicken skin and warm cream filled the house, and everyone went back for seconds. It is the kind of food that feels like a hug on chilly evenings but is unfussy enough for a casual Sunday supper. What I love most is how straightforward the technique is: a light seasoned flour coating, a slow bake, and a pour-over of cold cream and water that creates a silky sauce while the chicken roasts.

I discovered the balance of textures through trial and error. Using bone-in, skin-on thighs keeps the meat juicy and prevents the sauce from drying out. The flour and spice rub crisps and colors the skin as it bakes, giving you the pleasure of golden, slightly crunchy edges with tender meat beneath. The pan juices combined with the cream become an effortless gravy that carries savory and slightly sweet notes from the paprika and onion powder. I make this for family dinners and always end up with leftovers that reheat beautifully.

Ingredients

• All purpose flour: 1 cup, spooned and leveled. Use a reliable brand like King Arthur or Gold Medal; it forms the light, crisp crust that browns in the oven and helps thicken the pan sauce.
• Kosher salt: 1 tablespoon. I prefer Diamond Crystal for its flake size; evenly seasons both the flour coating and the skin for balanced flavor.
• Smoked paprika: 2 teaspoons. Adds gentle smokiness and color; use Spanish smoked paprika for the most authentic flavor profile.
• Garlic powder: 1 1/2 teaspoons. Dried garlic brings consistent savory depth without the risk of burning that fresh garlic would have when baked in this method.
• Onion powder: 1 1/2 teaspoons. Complements the garlic and rounds out the savory base of the coating.
• Fresh cracked black pepper: 1 teaspoon. Use a coarse mill for visible pepper flecks and a bright, peppery finish.
• Bone-in, skin-on chicken thighs: 8 pieces. Thighs stay moist under long baking and the skin crisps nicely; buy thicker cuts for juicier results and consistent timing.
• Cold heavy cream: 1 1/4 cups. Full-fat cream gives the gravy its richness; chill it so the cream releases slowly and emulsifies with the pan drippings.
• Water: 1 1/4 cups. The water temp balances the cream and prevents over-thickening while ensuring even cooking in the dish.
• Fresh parsley (garnish): 2 teaspoons, chopped. Brightens the plate and cuts through the richness with a fresh herbal note.

Instructions

Preheat and prepare the baking dish: Set the oven to 350°F and lightly spray a 9 by 13 inch baking dish with nonstick spray. Ensuring the dish is well greased prevents sticking and helps the pan juices move freely for an even sauce. Make the seasoned flour: In a medium shallow bowl whisk together 1 cup flour, 1 tablespoon kosher salt, 2 teaspoons smoked paprika, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, and 1 teaspoon cracked black pepper. Whisk until uniform so each piece is evenly seasoned. Dredge the chicken: Pat thighs dry with paper towels to remove surface moisture, then lightly dredge each piece in the seasoned flour, shaking off excess. Place the thighs skin side up in the prepared baking dish in a single layer to promote even browning. Combine the liquids: Whisk together 1 1/4 cups cold heavy cream and 1 1/4 cups cold water until slightly blended. Pour the mixture slowly and evenly over the chicken so the coating stays intact and the liquid reaches the pan without splashing the skin. Bake until cooked through: Bake uncovered for 1 1/2 hours. Look for juices that run clear and skin that has a warm golden color. Confirm doneness by inserting a meat thermometer into the thickest part of a thigh; it should read 165°F. Rest and finish the sauce: Allow the dish to rest 5 minutes after removing from the oven. Whisk the remaining drippings and cream in the baking dish to create a silky gravy, then spoon over the thighs. Garnish with 2 teaspoons chopped parsley before serving.

Storage Tips

Cool leftovers to room temperature for no more than two hours then transfer to airtight containers. Store in the refrigerator for up to three days. When freezing, portion into meal-sized sealed containers and freeze for up to three months. To reheat, thaw overnight in the refrigerator and warm in a 325°F oven covered with foil for 15 to 25 minutes until heated through. For quicker reheating, use a microwave on medium power and then finish in a hot skillet for a minute to refresh the skin texture.

Ingredient Substitutions

If you need to avoid dairy, replace heavy cream with an equal amount of full-fat coconut milk and add a tablespoon of flour or cornstarch slurry to help thicken the sauce. For gluten-free, use a gluten-free all purpose flour blend in place of regular flour; rice flour will produce a slightly different crust texture. Swap smoked paprika for sweet paprika if you prefer less smokiness. Boneless thighs shorten baking time by 15 to 25 minutes; reduce the total bake time and check temperature early.

Serving Suggestions

Serve the chicken over buttered egg noodles, mashed potatoes, or creamy polenta to soak up the sauce. For lighter pairings, roasted seasonal vegetables or a crisp green salad make a nice contrast to the rich gravy. Garnish with extra chopped parsley and a squeeze of lemon for brightness. For a family-style meal, lay the thighs on a platter and spoon sauce in the center so everyone can help themselves, pairing the meal with crusty bread to mop up the juices.

Cultural Background

The name and method reflect a tradition of simple, hearty cooking often associated with rural communities. This approach emphasizes accessible ingredients, modest spice blends, and cooking techniques designed to yield comforting, filling food. The gentle bake with cream mirrors farmhouse methods where slow heat and dairy create richness without elaborate preparation. Variations of cream-baked poultry can be found in several regional home-cooking traditions, all valuing practicality and deeply satisfying flavors.

Seasonal Adaptations

In fall and winter, deepen the profile by adding a teaspoon of dried thyme or a few whole bay leaves to the cream mixture. In spring and summer, brighten the dish by stirring in a tablespoon of lemon juice and a handful of chopped tarragon after baking. For holiday gatherings, add a quarter cup of sautéed shallots to the pan before pouring over the cream for extra aromatics. Adjust oven temperature and cooking time modestly if adding extra liquid-filled ingredients.

Meal Prep Tips

For easy weeknight dinners, assemble the chicken in the baking dish, cover, and refrigerate overnight. Bring to room temperature for 30 minutes before baking to ensure even cooking. Portion into single-serving containers with sides for grab-and-go lunches. If making multiple pans for a crowd, rotate pans halfway through baking for consistent browning. Keep a digital meat thermometer handy to guarantee safe internal temperature and avoid overcooking.

Cooking this dish always reconnects me with simple pleasures: the comfort of warm, creamy food and the joy of sharing it with people who appreciate honest, well-made home cooking. Try it once, and I think it will become part of your regular rotation too.