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Amish Creamy Baked Chicken Thighs Recipe

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4.1 from 3 reviews

This traditional Amish Chicken recipe features tender bone-in, skin-on chicken thighs baked in a flavorful mixture of heavy cream, water, and a blend of aromatic spices including smoked paprika, garlic, and onion powder. Slow-baked to golden perfection, the chicken is served with a creamy, seasoned gravy made from the pan drippings, making it a comforting and hearty dish perfect for family dinners.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Spice Mixture

  • 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

Chicken and Liquid

  • 8 bone-in skin-on chicken thighs
  • 1 ¼ cups cold heavy cream
  • 1 ¼ cups water
  • 2 teaspoons fresh parsley, (chopped)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and facilitate easy cleanup.
  2. Mix Dry Ingredients: In a medium shallow bowl, whisk together the all-purpose flour, smoked paprika, kosher salt, garlic powder, onion powder, and fresh cracked black pepper until well combined. This will be the coating for the chicken.
  3. Dredge Chicken: Take each bone-in, skin-on chicken thigh and dredge it in the flour and spice mixture, ensuring an even coating. Place the coated chicken thighs skin side up in the prepared baking dish in a single layer.
  4. Prepare Cream Mixture: In a separate bowl, whisk together the cold heavy cream and water until combined. This mixture will create the sauce for baking.
  5. Add Cream Mixture to Chicken: Slowly pour the cream and water mixture evenly over the chicken thighs in the baking dish, covering each piece.
  6. Bake the Chicken: Place the baking dish uncovered in the preheated oven. Bake for approximately 1 hour and 30 minutes, or until the chicken juices run clear and the skin is golden brown. Use a meat thermometer to check that the internal temperature reaches 165°F when inserted into the thickest part of the chicken, ensuring it is fully cooked.
  7. Rest the Chicken: Remove the baking dish from the oven and allow the chicken to rest for 5 minutes in the dish. This helps the juices redistribute within the meat for optimal tenderness.
  8. Make Gravy and Garnish: Whisk together the pan drippings and the remaining cream mixture in the baking dish to form a delicious gravy. Spoon the gravy over the chicken and garnish with the chopped fresh parsley before serving.

Notes

  • Ensure the chicken thighs are bone-in and skin-on for the best flavor and moisture.
  • Using a meat thermometer guarantees perfectly cooked chicken without overcooking.
  • The smoked paprika adds a subtle smokiness that complements the creamy sauce.
  • If preferred, fresh herbs other than parsley such as thyme or rosemary can be used for garnish.
  • Leftover gravy can be refrigerated and reheated gently before serving.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Amish, American

Find it online: https://yourdailycook.com/amish-creamy-baked-chicken-thighs-recipe/