Creamy Baked Chicken (Old‑Fashioned Chicken with Its Own Gravy)

If you’re craving old‑fashioned comfort, this Creamy Baked Chicken is the kind of recipe that never goes out of style. Made with simple pantry staples and bone‑in chicken pieces, it bakes low and slow until the meat is tender, the skin turns beautifully golden, and the cream transforms into its own rich, velvety gravy. 

There’s no browning, no fussing — just shake, pour, and let the oven work its magic. This is the kind of homestyle dish that fills the kitchen with warmth and brings everyone to the table hungry. Perfect with mashed or baked potatoes and a vegetable on the side, it’s a timeless family favorite you’ll want to make again and again. 

 

This is a delicious chicken dish which my family has always loved.  They always enjoyed  meat or chicken, and if there was a delicious gravy/sauce involved, they were very happy indeed!  This is a fairly simple dish which I have also seen called Amish Chicken, or Baked Chicken which makes its own gravy. I just call it Creamy Baked Chicken.  A rose by any other name and all that.  Its an old, old recipe, a simple recipe and a very delicious one!

The chicken simply gets shaken in a bag of well seasoned flour and placed into a baking dish in a single layer.  There is no browning, or fussing and faffing about.  Just shake, coat and put into place.

The flour is seasoned with salt, garlic, pepper and paprika . . .  I like to add some dried thyme and parsley myself for a bit of an herb flavor and some color.  Its nice, but you can leave it out if you wish.  Personally I really like the addition.

You just place the coated chicken into a baking dish and then you whisk together an equal amount of thick cream and water and pour it around the chicken in the dish, and that is it!!  Easy peasy.  Just bang it into a moderate oven, uncovered and let it bake.

It does have a fairly long baking time, which is why I don't really like to use breasts myself.  In that long slow baking that cream/ water mixture reduces down to a thick creamy gravy,  which is well flavored by the juices from the chicken and some of that flour coating. The skin gets all crispy and brown and you have that delicious gravy, which is perfect spooned over both the chicken and my favorite, baked or mashed potatoes. 

A few cooked veggies on the side and Bob's Your Uncle! Dinner is served.

 

INGREDIENTS NEEDED

TO MAKE

CREAMY BAKED CHICKEN

There is nothing complicated about this delicious chicken dish. This is a real family favorite.

• 3 to 4 bone in chicken pieces, with the skin (I like to use a mix of thighs and legs)
• 1/2 cup (63g) plain all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried parsley
• 3/4 cup (180ml) heavy/whipping cream
• 3/4 cup (180ml) water

 

NOTES ABOUT INGREDIENTS

• You can use whatever kind of chicken you want in this just so long as it is bone in and the skin is still on.  I like to use thighs and legs, or leg quarters.  In my opinion, the long cooking time is too long for breast meat in my opinion.  It only dries it out, gravy or not.  Legs and thighs are best.
• Do not use self rising flour. 
• Do not use garlic salt. 
• If you are using fresh herbs, double the amount. (I used fresh thyme today.)
• I have used undiluted evaporated milk in the past when I have run out of cream and this also works well.

 

HOW TO MAKE

CREAMY BAKED CHICKEN

Nothing could be easier to make.  Not much work and a really delicious result!  

1. Preheat the oven to 180*C/350*F/gas mark 4. Have ready a baking dish large enough to hold all of the chicken pieces in a single layer. (I like to make sure that there is room enough for some air to circulate around the chicken pieces.)
2. Place the flour, garlic powder, salt, black pepper, thyme, and parsley into a bag. Shake together. (Make sure everything is mixed evenly together.)
3. Wet the chicken pieces with a bit of water, pop them into the bag with the flour mixture, one at a time and give them a good shake to coat them. (You could also coat them in milk or buttermilk.  Tasty options. I like buttermilk.)
4. Place the pieces of chicken into the baking dish in a single layer. (Again make sure they are not too snug or touching and that there is space between them for the air to circulate.)
5. Whisk together the cream and the water. Pour around the chicken in the dish. (Do not pour it over top of the chicken. Just around the chicken.)
6. Bake for 1 1/2 hours, uncovered, until the skin is golden brown and the sauce has thickened somewhat. (This makes a delicious gravy.)
7. Serve the chicken with the gravy spooned over top.

This is really good served with baked, boiled, or mashed potatoes and a vegetable of some kind on the side. Rice or noodles are also good on the side. Delicious!

 

KITCHEN SAFETY

WHEN HANDLING RAW CHICKEN

Handling raw chicken carefully is crucial to kitchen and health safety.  Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!

• Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
• Use separate cutting boards and utensils for chicken to avoid cross contamination.
• Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
• Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
• Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
• Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.

Store any leftovers in the refrigerator in a covered container. 

 

  

FREQUENTLY ASKED QUESTIONS

CAN I USE BONELESS, SKINLESS CHICKEN?

Yes, absolutely. I did. Just bear in mind that it will not take as long for the chicken to bake and it may not brown as deeply as it does with the skin on.

CAN THIS RECIPE BE DOUBLED?

Yes. The original recipe was actually for twice the amount.  Simply double the amounts of ingredients. Cook times will remain the same.

CAN THIS RECIPE BE MADE AHEAD OF TIME?

Yes, you  could coat the chicken in the flour mixture and place it into the dish. Cover and refrigerate, then remove from the refrigerator when you are wanting to cook it. At that point pour the cream/water mixture.  Ensure that the chicken reaches an internal temperature of  165*F/74*C. Do not prepare it any more than 12 hours ahead of time.

CAN THIS CHICKEN DISH BE FROZEN?

You could freeze the leftovers. Pack into an airtight freezer container in a single layer, label, date and freeze. Use within three months. Remove to the refrigerator and thaw overnight before gently reheating in a moderate oven to serve.

WHAT CAN I SERVE WITH THIS DISH?

I suggest serving it with  potatoes or rice, and a vegetable on the side.  Perfection. You could also add a side salad if you wishes.

 

OTHER SIMPLE CHICKEN

RECIPES FOR YOU TO ENJOY

Chicken is one of the few almost affordable proteins that we can enjoy in our house these days, although even that is not inexpensive any more. Here are a few other simple recipes that you can use it in and  hopefully will enjoy!

GRILLED BBQ CHICKEN — Tender, Juicy & Perfectly Sauced

There’s nothing quite like the smell of chicken sizzling away on the grill, and this recipe gives you everything you love about classic BBQ chicken — beautifully caramelized skin, smoky flavor, and meat that stays tender and juicy all the way through. What makes this recipe shine is the method — slow, steady, and wonderfully foolproof. The chicken is rubbed with a little oil and plenty of salt, then seared over high heat before being moved to a cooler part of the grill to cook gently and evenly. This simple technique keeps the outside from burning while the inside cooks to perfection, giving you that gorgeous golden skin without any of the stress. Only when the chicken is nearly done do you brush on the BBQ sauce, letting it glaze and cling without scorching — the secret to that sticky, finger‑licking finish everyone loves.

COUNTRY BAKED CHICKEN — Moist, Tender & Comforting as Can Be

This is one of those quietly perfect dishes — simple ingredients, old‑fashioned technique, and results that feel like a Sunday dinner hug. It starts with something wonderfully humble: a quick salt‑water brine that transforms ordinary chicken breasts into incredibly moist, tender pieces that stay juicy all the way through the bake . Once brined and patted dry, the chicken is nestled into melted butter and topped with a well‑seasoned herbed crumb — thyme, parsley, sage, pepper, and just enough salt to make everything sing . As it bakes, the chicken sits in a shallow bath of chicken stock and butter, keeping it succulent while the crumb turns beautifully crisp and golden on top . And then comes the part that makes this recipe unforgettable: those buttery pan juices are whisked into the most delicious country‑style gravy, perfect for spooning over mashed potatoes and that tender, flavorful chicken.

  

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Yield: 3 - 4

Author: Marie Rayner

Creamy Baked Chicken

Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M

This is a simple recipe which results in chicken that has its own flavourful creamy gravy. I like to serve it with baked potatoes and a vegetable, but mashed potatoes would also be good, as would rice. 

Ingredients

• 3 to 4 bone in chicken pieces, with the skin (I like to use a mix of thighs and legs)
• 1/2 cup (63g) plain all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried parsley
• 3/4 cup (180ml) heavy/whipping cream
• 3/4 cup (180ml) water

Instructions

1. Preheat the oven to 180*C/350*F/gas mark 4. Have ready a baking dish large enough to hold all of the chicken pieces in a single layer.
2. Place the flour, garlic powder, salt, black pepper, thyme, and parsley into a bag. Shake together.
3. Wet the chicken pieces with a bit of water, pop them into the bag with the flour mixture, one at a time and give them a good shake to coat them.
4. Place the pieces of chicken into the baking dish in a single layer.
5. Whisk together the cream and the water. Pour around the chicken in the dish.
6. Bake for 1 1/2 hours, uncovered, until the skin is golden brown and the sauce has thickened somewhat.
7. Serve the chicken with the gravy spooned over top.

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