Amish Baked Chicken Thighs with Creamy Pan Sauce Recipe
This classic Amish Chicken recipe features crispy, golden-baked skin-on chicken thighs coated in a seasoned flour mixture, smothered in a rich and creamy buttery chicken broth sauce. Perfectly baked to juicy perfection in the oven, it’s a comforting dish ideal for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Coating
- 6 bone-in, skin-on chicken thighs
- ¾ cup all-purpose flour
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
Sauce
- 1 cup chicken broth
- ½ cup heavy cream (room temperature)
- ¼ cup salted butter (½ stick; melted)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 350℉ to ensure it reaches the perfect baking temperature for the chicken thighs.
- Combine Coating Ingredients: In a shallow bowl or a large resealable bag, combine the flour, 2 teaspoons kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning to create the seasoned flour mixture for dredging.
- Dry Chicken: Pat the chicken thighs completely dry with paper towels to ensure the coating sticks properly and creates a crispy skin.
- Dredge Chicken: Press the chicken pieces firmly into the seasoned flour mixture, coating all sides well with the seasoned flour.
- Arrange Chicken: Place the coated chicken thighs skin side up in a single layer in a 9x13 inch baking dish to allow even cooking and browning.
- Prepare Sauce: In a medium bowl, stir together the chicken broth, room-temperature heavy cream, and melted butter until fully combined and smooth.
- Pour Sauce: Gently pour the broth mixture evenly around and over the chicken pieces, careful to pour mostly around the edges so the flour coating on top is not washed away.
- Bake: Bake the chicken uncovered for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165℉ and the skin is golden and crispy.
- Serve: Spoon the rich pan gravy over the chicken before serving and garnish with chopped fresh parsley if desired for a touch of color and freshness.
Notes
- Patting the chicken dry is crucial for a crispy coating.
- Make sure the heavy cream is at room temperature to prevent curdling when mixed with hot broth.
- Use a meat thermometer to ensure chicken is cooked to a safe 165℉ internal temperature.
- This dish pairs wonderfully with mashed potatoes or steamed vegetables to soak up the creamy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve the creamy sauce.
