This Amish chicken has been a quiet star at my table for years. I first found this method tucked into a handwritten card from a neighbor who grew up in a small Pennsylvania town; it sat on my counter for months before I tried it on a rainy Sunday. The combination of a light seasoned flour crust and a gentle bath of heavy cream and water yields skin that browns beautifully while the meat stays tender and juicy. It’s not fussy, it’s deeply comforting, and it takes ordinary ingredients and makes them feel special.

What I love most is how reliably it delivers: golden-brown skin, a subtly seasoned crust, and a pan sauce that needs nothing more than a spoon. The texture is what sold me—the flour crust gives a slight crispness to the exterior while the steam from the cream keeps the interior succulent. Family and friends always reach for seconds, and it has become my go-to when I need a warm, satisfying meal that doesn’t demand hours of attention.

Ingredients

• All-purpose flour (1 cup, spooned and leveled): The flour forms a light crust that browns in the oven and helps the cream cling to the chicken. I prefer King Arthur or a good-label all-purpose; spooning and leveling keeps measurement accurate.
• Kosher salt (1 tablespoon): Kosher salt seasons the flour and the chicken evenly. If you use table salt, reduce to about 2 teaspoons.
• Smoked paprika (2 teaspoons): Adds warmth and subtle smoky flavor; use Spanish pimentón if you can for a genuine, smoky depth.
• Garlic powder (1 1/2 teaspoons) & Onion powder (1 1/2 teaspoons): These dried aromatics give an all-around savory base—easy and shelf-stable.
• Fresh cracked black pepper (1 teaspoon): A little texture and brightness; freshly cracked gives more bite than pre-ground.
• Bone-in, skin-on chicken thighs (8 pieces): Thighs stay moist and offer great flavor under the crisping skin; pick evenly sized pieces for uniform cooking.
• Heavy cream (1 1/4 cups) + Cold water (1 1/4 cups): This equal mixture of cream and water creates a gentle poaching bath that yields a silky pan sauce when reduced. Use heavy cream from a trusted brand for best mouthfeel.
• Garnish - Fresh parsley (2 teaspoons, chopped): A quick sprinkle of parsley brightens the rich dish and adds a fresh, green note.

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (177°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray or a thin brush of oil to prevent sticking. A glass or ceramic dish works well here because it heats gently and helps the skin brown without burning. Allow the oven to come fully to temperature before baking. Mix the seasoned flour: In a medium shallow bowl, whisk together 1 cup all-purpose flour, 1 tablespoon kosher salt, 2 teaspoons smoked paprika, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, and 1 teaspoon fresh cracked black pepper. Make sure the spices are evenly distributed so each piece of chicken gets the same flavor. Dredge the chicken: Pat the chicken thighs dry with paper towels; moisture prevents the flour from adhering and will steam rather than crisp the skin. Dredge each thigh in the seasoned flour, shaking off excess, and arrange them skin side up in the prepared baking dish in a single layer so heat circulates evenly. Combine the liquid: Whisk together 1 1/4 cups cold heavy cream and 1 1/4 cups cold water until smooth. Pour slowly and evenly around the thighs—aim for the liquid to come about halfway up the sides of the chicken, not covering the skin. This produces a moist cooking environment without sogging the skin. Bake until golden and cooked through: Place the dish uncovered in the preheated oven and bake for about 1 1/2 hours. Oven times vary—check for an internal temperature of 165°F (74°C) in the thickest part of the thigh using an instant-read thermometer. Look for golden-brown skin and clear juices running from the meat as additional visual cues. Rest and finish the gravy: Let the chicken rest in the baking dish for 5 minutes after removing from the oven. Carefully whisk the pan drippings and cream mixture to combine into a silky gravy; if you prefer a thicker gravy, simmer briefly on the stovetop in a small saucepan until reduced slightly. Garnish with 2 teaspoons chopped fresh parsley and serve with the pan sauce spooned over the chicken.

Storage Tips

Cool the chicken to room temperature no longer than two hours, then transfer to an airtight container and refrigerate. Stored properly, the dish will keep for up to 3 days. For longer storage, freeze individual thighs wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Reheat from thawed by covering with foil and warming in a 325°F oven until warmed through; spoon some reserved pan sauce over the meat to restore moisture. Avoid microwaving at high power, which can toughen dark meat.

Ingredient Substitutions

If you don’t have heavy cream, substitute half-and-half for a lighter result though the sauce will be thinner; reduce the water slightly (to about 1 cup) to compensate. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend, but expect a slightly different crust texture. If you’re out of smoked paprika, use sweet paprika plus a small pinch of cayenne or a touch of liquid smoke. For lower fat, use skin-on chicken breasts trimmed down, but monitor cooking time closely—breasts will cook faster and can dry out if left in the same duration as thighs.

Serving Suggestions

Serve with buttery mashed potatoes, egg noodles, or creamy polenta to soak up the pan sauce. A simple green vegetable—steamed green beans, sautéed spinach, or roasted Brussels sprouts—adds color and balance. For presentation, spoon the sauce around the chicken rather than fully covering the skin to keep it looking crisp; finish with a scattering of chopped parsley and a wedge of lemon if you like a bright finish.

Cultural Background

This preparation has roots in simple, resourceful country cooking common in Amish and broader Pennsylvania Dutch kitchens—techniques that prize flavor from humble storecupboard items. The method of gently cooking meat in a thin dairy-based liquid echoes slow, comforting dishes meant to stretch ingredients and feed families. The result is a homey, accessible centerpiece that honors seasonality and simplicity.

Seasonal Adaptations

In winter, add 1/2 teaspoon dried thyme or a bay leaf to the cream mixture for extra warmth; in summer, finish with fresh chopped basil or parsley and serve with a crisp, vinegary cucumber salad to lighten the plate. For holiday gatherings, double the recipe and roast alongside root vegetables in the same pan—carrots and parsnips will caramelize nicely in the drippings.

Meal Prep Tips

To streamline weekday dinners, dredge the chicken and place it in the baking dish covered with plastic wrap in the morning; refrigerate until ready to bake. Alternatively, bake everything, cool, then portion into microwave-safe containers for easy reheating. Keep a small portion of the pan sauce separately to refresh the chicken when reheating so it doesn’t dry out.

Make this your own—swap spices, change the side dishes, or scale the quantities. There’s a warm satisfaction in serving something both simple and memorable, and this classic method delivers time and again. Enjoy the cozy flavors and the ease of a dish that brings people to the table.