My grandma used to make this for Sunday supper and everyone always asked for seconds. Just 3 ingredients and unbelievably creamy.

This oven baked 3-ingredient Amish sour cream chicken bake is the kind of cozy, no-fuss Sunday supper my grandma used to pull out of the oven just as everyone was crowding into the kitchen. It’s based on a simple Amish-style casserole: bone-in chicken baked low and slow in a tangy, unbelievably creamy sour cream sauce. With only three ingredients and almost no prep, it’s perfect for busy weeks when you still want something that feels special and homemade, the kind of meal where everyone goes back for seconds and you’re secretly thrilled it only took you 10 minutes to get it into the oven.

This chicken is rich and saucy, so it’s perfect over a bed of mashed potatoes, buttered egg noodles, or plain white rice to soak up every bit of the creamy sour cream sauce. Add a simple green side like steamed green beans, roasted broccoli, or a tossed salad with a light vinaigrette to balance the richness. Warm dinner rolls or a crusty baguette are great for swiping through the pan juices. If you’re planning ahead for a busy night, you can prep a pan of roasted veggies or a bagged salad in the fridge so that when the chicken comes out of the oven, dinner feels complete with almost no extra effort.

Servings: 4

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 6–8 pieces)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or similar-sized casserole dish with cooking spray or a thin swipe of oil for easier cleanup.

In a medium bowl, stir together the sour cream and dry onion soup mix until completely combined and no dry pockets remain. The mixture will be thick, creamy, and speckled with onion bits and herbs.

Pat the chicken thighs dry on all sides with paper towels. This helps the sauce cling better and encourages the skin to bake up more golden. Trim any excess skin or large fat flaps if you like, but leave most of the skin on for flavor and moisture.

Arrange the chicken thighs in a single layer in the prepared baking dish, skin side up. It’s okay if they’re snug, but try not to overlap them so they cook evenly and the sauce can bubble around each piece.

Spoon the sour cream and onion mixture evenly over the chicken, coating the tops and sides of each thigh. Use the back of the spoon to spread it out into an even layer. The chicken does not need to be completely submerged; some skin can peek through and will brown nicely.

Cover the baking dish tightly with foil and place it on the center rack of the preheated oven. Bake covered for 45 minutes to start the cooking process and keep the chicken extra moist.

After 45 minutes, carefully remove the foil (watch for steam). Continue baking the chicken uncovered for another 25–35 minutes, or until the chicken is very tender, the sauce is bubbling and slightly golden around the edges, and an instant-read thermometer inserted into the thickest part (not touching bone) registers at least 165°F (74°C). Total bake time is usually 1 hour 10 minutes to 1 hour 20 minutes, depending on the size of the thighs.

If you’d like a deeper golden color on top, you can broil the chicken on high for 2–3 minutes at the end, watching closely so the sour cream sauce doesn’t scorch. The sauce should look slightly caramelized in spots but still creamy.

Remove the dish from the oven and let the chicken rest in the hot sauce for about 5–10 minutes. This helps the juices settle and the sauce thicken slightly so it clings to the chicken and spoons nicely over sides.

Serve the chicken thighs hot, spooning plenty of the creamy sour cream sauce from the bottom of the dish over each piece and over mashed potatoes, noodles, or rice if using.

Use chicken breasts: You can swap in bone-in, skin-on chicken breasts instead of thighs. Check for doneness a bit earlier (around the 55–60 minute mark total), as white meat can dry out if overcooked. Keep the skin on for moisture and flavor. Boneless option: Boneless, skinless thighs also work, but reduce the covered bake time to about 30 minutes and then bake uncovered for 20–25 minutes more, checking for 165°F. They won’t look quite as golden without skin, but they’ll still be tender and saucy. Lower-sodium twist: Dry onion soup mix can be salty. If you’re watching sodium, look for a reduced-sodium onion soup mix or use about 3/4 of the packet. You can also stretch the sauce with an extra 1/2 cup of plain sour cream to mellow the saltiness. Make-ahead tip: You can assemble the dish up to 12 hours in advance. Arrange the chicken in the baking dish, coat with the sour cream and onion mixture, cover tightly, and refrigerate. When ready to bake, let the dish sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed, adding a few extra minutes if the chicken is still very cold. Texture tweaks: If you prefer crispier skin, lightly scrape most of the sauce off the very tops of the thighs and let it pool more around the sides and bottom before baking uncovered. The exposed skin will brown more while the meat still cooks in the creamy sauce. Food safety tips: Always handle raw chicken with care—use a separate cutting board and wash your hands, knives, and any surfaces that touch the raw poultry with hot, soapy water. Do not rinse raw chicken, as this can spread bacteria around your sink area. Use an instant-read thermometer to ensure the thickest part of each piece reaches at least 165°F (74°C). If you assembled the dish ahead and kept it in the fridge, don’t leave it at room temperature for more than 1–2 hours total. Refrigerate leftovers within 2 hours of baking, store in an airtight container, and use within 3–4 days. Reheat thoroughly until steaming hot before serving.