The scent of chicken slowly simmering in a creamy, savory sauce instantly transports me back to my grandmother’s kitchen, especially on those crisp autumn afternoons. It wasn’t always a specific recipe she followed, but the essence of comfort food, tender meat, and simple, wholesome ingredients was always present. This Amish Chicken recipe captures that very spirit – a dish born from a tradition of hearty, no-fuss cooking that warms you from the inside out.
This Amish Chicken is all about tender, bone-in chicken thighs gently cooked until they practically fall off the bone, enveloped in a rich, flavorful gravy made with simple pantry staples.
It’s the kind of meal that’s perfect for a cozy Sunday dinner with family, yet straightforward enough for a satisfying weeknight meal when you’re craving something truly comforting. It’s a taste of heritage, a simple pleasure, and a beloved staple in many homes for its heartwarming qualities.
Why You’ll Love This Recipe
- Incredibly Flavorful: The combination of smoked paprika, garlic, onion, and a creamy sauce creates a deeply savory and satisfying taste that will have everyone asking for seconds.
- Wonderfully Tender Chicken: Cooking the chicken skin-on and bone-in, then simmering it in the sauce, results in exceptionally moist and tender meat.
- Simple, Pantry-Friendly Ingredients: This Amish Chicken recipe relies on basic ingredients you likely already have, making it an accessible and budget-friendly option.
- Perfect Comfort Food: It’s hearty, warming, and evokes a sense of home-cooked goodness, ideal for chilly evenings or when you need a culinary hug.
- Great for Families: This dish is generally a hit with both kids and adults, making it a fantastic choice for family meals.
This Amish Chicken recipe is especially wonderful for home cooks looking for a reliable, crowd-pleasing chicken dish, busy parents needing a straightforward yet delicious dinner, and anyone who appreciates the art of simple, soulful cooking.
Ingredients for Amish Chicken
Here’s what you’ll need to gather to create this delicious Amish Chicken.
Core Ingredients
- 1 cup all-purpose flour: This is for dredging the chicken, creating a light crust that helps to thicken the sauce.
- 1 tablespoon kosher salt: Enhances all the other flavors. Use less if using table salt.
- 2 teaspoons smoked paprika: Adds a lovely smoky depth and color. Sweet paprika can be used, but smoked is preferred for this Amish Chicken.
- 1 ½ teaspoons garlic powder: For that essential savory, aromatic base.
- 1 ½ teaspoons onion powder: Complements the garlic powder beautifully.
- 1 teaspoon fresh cracked black pepper: For a touch of spice.
- 8 bone-in, skin-on chicken thighs: These offer the best flavor and stay incredibly moist. About 2.5-3 lbs.
- 1 ¼ cups cold heavy cream: This is key for the rich, creamy sauce characteristic of Amish Chicken.
- 1 ¼ cups water: Balances the richness of the cream and creates the perfect sauce consistency.
- 2 teaspoons chopped fresh parsley (for garnish): Adds a touch of freshness and color at the end.
Substitutions and Tips
- Flour: For a gluten-free version, you can use a good quality gluten-free all-purpose flour blend. The texture might be slightly different, but still delicious.
- Chicken: While chicken thighs are recommended for this Amish Chicken, bone-in, skin-on chicken breasts can be used. You may need to adjust cooking time slightly to prevent them from drying out. Chicken drumsticks are also a great option.
- Heavy Cream: For a lighter version, you could try using half-and-half or whole milk, but the sauce won’t be as rich or thick. If using milk, you might need to simmer the sauce a bit longer to thicken or add a slurry of cornstarch (1 tbsp cornstarch mixed with 2 tbsp cold water).
- Smoked Paprika: If you don’t have smoked paprika, sweet paprika will work, but the smoky element really elevates the dish. Consider adding a tiny drop of liquid smoke if you have it (use sparingly!).
- Spice Level: For a little kick, add ¼ to ½ teaspoon of cayenne pepper to the flour mixture.
Best Type of Chicken to Use
For this Amish Chicken recipe, bone-in, skin-on chicken thighs are unequivocally the star. The bone helps to keep the meat incredibly moist and flavorful during the cooking process, while the skin crisps up beautifully when seared and then releases delicious schmaltz (chicken fat) into the pan, forming the flavor base for your sauce. Thigh meat is also more forgiving than breast meat and doesn’t dry out as easily, making it perfect for the simmering involved in this recipe.
If you absolutely prefer white meat, bone-in, skin-on chicken breasts can be used. However, be mindful that they cook faster and can become dry if overcooked. You might want to use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C) and remove them promptly. Chicken drumsticks are another excellent alternative, offering similar flavor and moisture benefits to thighs.
Kitchen Tools You’ll Need
Must-Have Tools
- Large Skillet or Dutch Oven: A heavy-bottomed skillet (cast iron is fantastic here) or a Dutch oven, at least 12 inches in diameter, is essential for searing the chicken and simmering the sauce. It needs to be large enough to hold all the chicken without overcrowding.
- Shallow Dish or Plate: For dredging the chicken in the flour mixture. A pie plate works well.
- Tongs: For flipping and moving the chicken.
- Whisk: For making the sauce smooth.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Nice-to-Have Extras
- Meat Thermometer: To ensure the chicken is cooked through to a safe internal temperature of 165°F (74°C).
- Splatter Screen: Useful when searing the chicken to keep your stovetop cleaner.
- Gravy Separator: If you prefer a less fatty sauce, though the chicken fat adds a lot of flavor to this Amish Chicken.
How to Make Amish Chicken
Follow these simple steps to create a comforting and delicious Amish Chicken dinner.
Step 1: Prepare the Chicken Dredge
In a shallow dish or pie plate, whisk together the all-purpose flour, kosher salt, smoked paprika, garlic powder, onion powder, and fresh cracked black pepper. This aromatic blend is the foundation of our Amish Chicken flavor.
Step 2: Dredge the Chicken
Pat the chicken thighs dry with paper towels; this helps the flour mixture adhere better and promotes crispier skin. Dredge each chicken thigh in the flour mixture, ensuring it’s evenly coated on all sides. Shake off any excess flour. Set the coated chicken aside on a clean plate or baking sheet. Pro-Chef Tip: Don’t discard the leftover seasoned flour! You might use a bit of it later if your sauce needs extra thickening.
Step 3: Sear the Chicken (Optional but Recommended)
While traditional Amish Chicken often skips the searing step and places chicken directly into the sauce to bake or simmer, searing adds a fantastic layer of flavor and color. If you choose to sear: Heat 1-2 tablespoons of oil (vegetable, canola, or light olive oil) or even a bit of bacon grease in your large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the hot skillet. Don’t overcrowd the pan; sear in batches if necessary. Cook for 3-4 minutes per side, or until the skin is golden brown and crispy. Remove the chicken from the skillet and set aside. Drain off excess fat, leaving about 1-2 tablespoons in the skillet for the sauce. If you choose not to sear, you can proceed to making the sauce and then nestle the raw, dredged chicken into it.
Step 4: Make the Creamy Sauce
To the same skillet (with the reserved chicken drippings if you seared), reduce the heat to medium. If you didn’t sear, you can melt 1-2 tablespoons of butter here for flavor. Slowly pour in the cold heavy cream and water, whisking constantly to combine with any flavorful bits in the pan (and any reserved seasoned flour if you want an extra thick sauce – start with 1 tablespoon of the flour). Bring the mixture to a gentle simmer, still whisking. You’ll feel the sauce begin to thicken slightly. The aroma at this stage is wonderfully promising for your Amish Chicken!
Step 5: Simmer the Chicken
Carefully return the chicken thighs to the skillet, nestling them into the creamy sauce. If you seared the chicken, ensure the skin side is mostly up, though some sauce will inevitably cover parts of it. Reduce the heat to low, cover the skillet tightly with a lid, and let the Amish Chicken simmer gently for 30-40 minutes, or until the chicken is cooked through and incredibly tender. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.
Step 6: Rest and Serve
Once cooked, turn off the heat and let the Amish Chicken rest in the sauce for about 5-10 minutes before serving. This allows the juices in the chicken to redistribute, ensuring maximum tenderness. Garnish generously with chopped fresh parsley. Serve the Amish Chicken hot with its luscious sauce spooned over mashed potatoes, egg noodles, rice, or fluffy biscuits to soak up every last drop.
Tips for Success
- Don’t Overcrowd the Pan: When searing, give the chicken thighs enough space. Overcrowding will lower the pan temperature and steam the chicken instead of browning it. Work in batches if necessary for the best Amish Chicken results.
- Use Cold Cream: Adding cold heavy cream to the warm pan (and whisking vigorously) can help prevent it from curdling and leads to a smoother sauce.
- Simmer Gently: Avoid a rolling boil once the chicken is added. A gentle simmer is all you need to cook the chicken through and keep it tender. Vigorous boiling can make the chicken tough and the sauce separate.
- Taste and Adjust Seasoning: Before serving, taste the sauce. If needed, add a pinch more salt or pepper to perfect the flavor of your Amish Chicken.
- Let it Rest: That short 5-10 minute rest after cooking really does make a difference in the tenderness and juiciness of the chicken.
How to Store Amish Chicken
Proper storage ensures your delicious Amish Chicken stays fresh for later enjoyment.
- Room Temperature: Cooked chicken should not be left at room temperature for more than 2 hours (or 1 hour if the ambient temperature is above 90°F/32°C) to prevent bacterial growth.
- In the Refrigerator: Allow the Amish Chicken to cool down slightly before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, you can gently warm it on the stovetop over low heat, adding a splash of water or milk if the sauce has thickened too much, or microwave individual portions until heated through.
- Freezing Tips: Yes, you can freeze Amish Chicken! Allow it to cool completely. Portion into freezer-safe containers or heavy-duty freezer bags, ensuring the chicken is covered with sauce to prevent freezer burn. It can be frozen for up to 2-3 months for best quality. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the oven. The texture of the cream sauce might change slightly upon thawing (it can sometimes separate a bit), but it usually comes back together when reheated and stirred well.
Frequently Asked Questions (FAQs)
H2: Frequently Asked Questions
H3: Can I make this Amish Chicken recipe with boneless, skinless chicken thighs?
Absolutely! Boneless, skinless thighs will work, though they may cook a bit faster. Reduce the simmering time by about 5-10 minutes and check for doneness. You’ll miss the flavor from the skin and bones, but it will still be a tasty Amish Chicken dish.
H3: What should I serve with Amish Chicken?
This dish is fantastic with creamy mashed potatoes, fluffy white rice, buttered egg noodles, or even simple biscuits to soak up all that delicious sauce. A side of green beans, peas, or a simple salad would also be lovely.
H3: My sauce isn’t as thick as I’d like. How can I thicken it?
No problem! You can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering sauce and cook for another minute or two until it thickens. Alternatively, a bit of the reserved seasoned flour mixed with cold water will also work.
H3: Can I prepare any parts of this Amish Chicken recipe ahead of time?
Yes! You can dredge the chicken in the flour mixture and store it covered in the refrigerator for a few hours before you plan to cook. You can also chop your parsley garnish in advance.
H3: Is this recipe suitable for beginner cooks?
Definitely! The steps are straightforward, and the ingredients are easy to find. This Amish Chicken recipe is quite forgiving, making it a great choice for those newer to cooking.
Conclusion
This Amish Chicken recipe is more than just a meal; it’s a taste of comforting tradition and simple, honest flavors. With its tender chicken and rich, creamy sauce, it’s a go-to dish that consistently delivers on taste and satisfaction. Whether for a weeknight family dinner or a cozy weekend meal, this Amish Chicken is sure to become a cherished favorite in your home, bringing warmth and smiles to your table.
