Delicious Sweet Cream Baked Chicken was sent to me by an Amish woman in Mays Lick, Kentucky. This is a relatively new Amish settlement outside of Maysville. It is a bit more open and progressive than most, allowing tractors and some limited electricity.
Anyway, what sets this Delicious Sweet Cream Baked Chicken recipe apart from so many others is the sweet cream bubbling around the chicken. It really gives the chicken a flavor that you don't get when it's simply baked. And most Amish cooks will use their own cream, which infuses it with freshness. So give this a try!
This is an easy recipe. But it’s delicious. Recipes that call for “sweet cream “are common in Amish and Mennonite cookbooks. It’s a relatively old term that you’re not here anymore. My parents used Nestle Crema, but you could use that or you could use half-and-half in a pinch. Here’s a little bit more of an explanation from Taste of Home about sweet cream.
What is great about this recipe is just its simplicity, yet, the sweet cream adds this wonderful sauce to the chicken.
Most Amish, do raise their own chickens. Not all. But I would say most. And the chickens Amish on Amish farms generally taste a little different than the factory-farmed ones. Their chickens are pecking around yards, eating insects, and food scraps. Chickens in Amish yards get a lot of exercise, so you get a very tender,flavorful chicken. This delicious sweet cream chicken is about as easy as it gets but it is fall-off-the-bone tender.
Dredge the chicken in flour.
Fry the chicken in the melted butter until golden brown on all sides.
Pour the cream from the pan over the chicken and then stick in the oven.
After an hour it comes out nice and golden.
We paired this with summer sweet corn and some applesauce and, wow, it was a nice supper.
🍗 Delicious Sweet Cream Baked Chicken
- 1 young chicken, cut up
- ½ cup flour
- 1 ½ tsp. salt
- 1 tsp. pepper
- 3 tablespoons butter
- 1 1 /2 cups sweet cream
📋 Instructions
- Sprinkle the pieces of chicken with salt and pepper and dredge in flour.
- Melt butter and fry chicken until a golden brown on all sides.
- Place the chicken in a casserole, pour the cream over it.
- Cover and bake in a moderate oven (350 degrees F.) for 2 hours. '
- Serve with gravy made from the pan fryings left after frying the chicken
More Amish Chicken Recipes
Amish Cheat Chicken - Easy!
Brown Sugar and Garlic Chicken - Wow!
Chicken with Peas and Rice - So good!
One-Pan Smothered Chicken and Bacon - Best of the best!
🖨️ Full Recipe
Delicious Sweet Cream Chicken
Ingredients
- 1 young chicken, cut up
- ½ cup flour
- 1 ½ teaspoons salt
- 1 tsp. pepper
- 3 tablespoons butter
- 1 1 /2 cups sweet cream
Instructions
- Sprinkle the pieces of chicken with salt and pepper and dredge in flour.
- Melt butter and fry chicken until a golden brown on all sides.
- Place the chicken in a casserole, pour the cream over it.
- Cover and bake in a moderate oven (350 degrees F.) for 2 hours. '
- Serve with gravy made from the pan fryings left after frying the chicken.
brenda
this sounds great and I am going to see if it adapts to my trusty crockpot.
farmhousebarb
Brenda,I think you would be disappointed with a crockpot. The cream would break down over the long cooking period and separate and curdle. The only way I'd try it would be to add the cream in the last hour. Hope I have helped you!
Barbarainnc
Thanks for the recipe. Did you get the envelope I sent you in the mail? Looks like you'd let me know ?? I'd love to get the correct cookbooks I ordered.
Ruth Osborne
My mother In law always cooked her home grown chicken like that. She was not Amish, just a great cook.
Martha
Where do you buy sweet cream? Is it the sweet condensed can ?
Thank you!
Marilyn Maxine Wiley
No not Sweetened Condensed Milk, I would use Whipping Cream or Half and Half 🙂
Kevin
Good suggestions!
Marilyn Maxine Wiley
No not Sweetened Condensed Milk, I would use Whipping Cream or Half and Half 🙂
Chrissy
This sounds delicious! Can't wait to try! Thanks again for bringing home just a little closer! 😊
Kevin Williams
It is good, I agree with a suggestion to sprinkle a little paprika on for color
Linda S.
I haven't tried this recipe yet, but I'm sure it's delicious. The meal is so pale, though. You could add some paprika and parsley to the chicken for a bit of color. Just a thought.
Kevin Williams
Linda, I could not agree with you more, great idea! My parents made it and, well, yeah, a little bland-looking, but paprika would add a pop of color and flavor!
Roxanne Jenkins
my Aunt Rusty used to make chicken like this, she lived on a farm had chickens, pigs, cows, horses. When we would visit this was what she made, this was one of my mom's favorite meals. Aunt Rusty wasn't Amish. So now I make it too only I don't use cream I used evaporated canned milk, I fry my chicken to get a crusty crust on it and put the chicken in a 9x13 baking dish pour 1 or 2 cans of milk in it bake at 350 for about 40-50 mins, very yummy even my hubby likes it this way and he loves plain fried chicken.
Kevin Williams
Sounds great, Roxanne, thanks for sharing,a crusty crust sounds good!
Effie
This was delicious!!! I mixed the salt and pepper in the flour to avoid one step. It made sense so that the salt and pepper would actually stick to the chicken. When I got the chicken all nice and brown I made sure to completely cover the chicken with liquid to keep it moist. I just added more half and half to the 1-1/2 cup heavy whipping cream to cover. It was fall apart tender and just wonderful!! Can hardly wait for left overs. <3
Kevin Williams
Good, Effie, glad you liked it, this one is a reader favorite!