An Amish farmer shared this secret supper with me, and it is hands down the best thing I have made this season. You only need 4 simple ingredients for this masterpiece.

This oven baked 4-ingredients Amish leek and cream chicken is the kind of quiet, end-of-day comfort I associate with visits to small Midwestern farms. An Amish farmer I met at a market walked me through this method: just chicken, leeks, cream, and a touch of seasoning from pantry salt. Everything goes into one baking dish and the oven does the work, turning simple ingredients into tender chicken nestled in a thick, bubbling cream sauce with silky, sweet leeks. It’s practical, unfussy, and exactly the sort of supper you make on repeat all season long.

Serve this rich, creamy chicken straight from the white baking dish with something that can soak up the sauce: buttered egg noodles, mashed potatoes, or a simple buttered rice are all excellent. I like to add a crisp green side—steamed green beans, roasted Brussels sprouts, or a basic lettuce salad with a tangy vinaigrette—to balance the richness. A slice of crusty bread or warm dinner roll is wonderful for swiping up the last of the leek-studded cream from the bottom of the pan.

Servings: 4

2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces)

Preheat your oven to 375°F (190°C). Lightly grease a medium white ceramic baking dish (about 9x13 inches) with a bit of oil or butter if you like, just to prevent sticking.

Prepare the leeks: Trim off the dark green tops and root ends. Slice the white and light green parts into 1/2-inch rounds. Place the slices in a bowl of cool water, swish well to remove any grit, then lift them out with your hands or a slotted spoon and drain thoroughly.

Scatter the drained leeks evenly over the bottom of the baking dish, creating a bed for the chicken. They will shrink and soften as they roast, so a generous layer is ideal.

Pat the chicken thighs dry with paper towels. This helps them brown a bit and keeps the sauce from getting watery. Arrange the chicken pieces skin-side up on top of the leeks in a single layer.

Sprinkle the kosher salt evenly over the chicken and leeks. Because this recipe is so simple, the salt is essential for drawing out flavor from both the chicken and the cream.

Pour the heavy cream gently around the chicken pieces and over the leeks, avoiding pouring directly on top of the chicken skin so it can brown a bit. The cream should come about halfway up the sides of the chicken.

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake covered for 30 minutes to let the chicken gently poach and the leeks soften in the cream.

After 30 minutes, carefully remove the foil (watch for steam). Continue baking uncovered for 25–35 minutes, until the chicken is very tender, the skin is lightly golden, and the cream is thick, bubbling, and slightly reduced. The leeks should be soft and pale, with some edges just starting to caramelize. The internal temperature of the chicken should reach 165°F (74°C).

If you’d like a bit more color on top, you can move the dish to the upper third of the oven for the last 5–10 minutes of baking, watching closely so the cream doesn’t scorch at the edges.

Remove the dish from the oven and let the chicken rest for 5–10 minutes. The cream sauce will thicken further as it cools slightly, coating the leeks and chicken in a rich, spoonable blanket. Serve the chicken straight from the baking dish, making sure each portion gets plenty of the leeks and sauce.

Because this recipe is built on only four ingredients, small changes make a noticeable difference. If you prefer white meat, you can substitute bone-in, skin-on chicken breasts; reduce the uncovered baking time by about 10 minutes and check for doneness early to avoid drying them out. For a lighter version, you can use half-and-half instead of heavy cream, but expect a thinner sauce that may separate slightly; a brief, vigorous stir before serving will help bring it back together. If your leeks are on the thinner side, use four instead of three to keep that generous layer in the dish. For subtle aromatic depth without adding new ingredients, you can leave a small section of the cleaned leek tops attached and lay them over the chicken while it bakes, then discard before serving—their flavor will perfume the cream. Leftovers reheat well, but warm them gently, covered, in a low oven or on the stovetop so the sauce stays smooth and the chicken doesn’t toughen. If you want to stretch the meal for more people without changing the core recipe, shred leftover chicken and leeks into hot cooked egg noodles, then ladle the remaining cream sauce over the top for a second-day Amish-style creamy noodle supper.