Pour jarred chicken gravy and these 3 ingredients over raw chicken halves into a glass baking dish for a satisfying classic meal you'll crave time and time again

This oven baked 5-ingredient Amish gravy chicken is the kind of no-fuss, comforting dinner I lean on after a long workday. It’s inspired by the simple, hearty cooking you find in Amish country—nothing fancy, just basic ingredients that turn into something cozy and satisfying. You literally pour jarred chicken gravy and three pantry-friendly ingredients over raw chicken halves in a glass baking dish, slide it into the oven, and let it do its thing. The gravy bakes into the chicken, giving you tender meat and a rich, classic gravy you’ll want to spoon over everything.

Serve this gravy-soaked chicken with buttery mashed potatoes or egg noodles to catch every bit of the sauce. A simple side of steamed green beans, peas, or roasted carrots keeps things balanced without extra effort. If you have time, add a basic side salad with a tangy vinaigrette to cut through the richness. Leftover chicken and gravy are great the next day over toast, rice, or even baked potatoes for an easy lunch.

Servings: 4

2 whole chicken halves (bone-in, skin-on, about 2 1/2–3 pounds total)

Preheat your oven to 375°F (190°C). Grab a 9x13-inch glass baking dish and lightly grease it with a bit of oil or nonstick spray so the chicken doesn’t stick.

Pat the chicken halves dry with paper towels. This helps the skin brown a bit and keeps excess moisture out of the gravy. Place the chicken halves in the glass baking dish, skin side up, leaving a little space between them if possible.

In a medium bowl, add the jarred chicken gravy, sour cream, onion soup mix, and garlic powder. Whisk or stir until everything is well combined and smooth. It will look like a pale, creamy gravy.

Pour the gravy mixture evenly over the raw chicken halves in the glass baking dish, making sure the chicken is well coated. Use a spatula or spoon to spread the gravy so it covers the tops and surrounds the sides of the chicken.

Cover the glass baking dish tightly with aluminum foil. Place it on the middle rack of the preheated oven and bake for 45 minutes. This helps the chicken cook through gently and keeps the gravy from drying out.

After 45 minutes, carefully remove the foil (watch for hot steam). Spoon some of the gravy from the dish back over the tops of the chicken to baste it. Return the uncovered dish to the oven and continue baking for another 25–35 minutes, or until the chicken is cooked through and the skin is lightly browned.

Check for doneness by inserting an instant-read thermometer into the thickest part of the chicken (not touching the bone). It should read at least 165°F (74°C). If it’s not there yet, continue baking in 5–10 minute increments, checking again as needed.

Once done, remove the dish from the oven and let the chicken rest in the hot gravy for about 5–10 minutes. This helps the juices settle and keeps the meat tender. Taste the gravy and add a pinch of salt and black pepper if needed.

To serve, spoon the creamy gravy over the chicken halves and your chosen sides. Store any leftovers in an airtight container in the fridge once fully cooled, and reheat gently with a splash of broth or water to loosen the gravy if it thickens.

For a slightly lighter version, you can use light sour cream or plain Greek yogurt in place of full-fat sour cream, though full-fat will give the smoothest, richest gravy. If you like a bit of color and sweetness, scatter sliced onions or baby carrots around the chicken before pouring the gravy mixture on top. For extra herbs, stir 1–2 teaspoons of dried parsley or thyme into the gravy mixture before baking. If you prefer boneless, skinless chicken breasts or thighs, you can substitute them, but start checking for doneness around 30–35 minutes total, as they cook faster than bone-in halves—overcooking will dry them out. Food safety tips: Always keep raw chicken refrigerated until you’re ready to cook, and wash your hands, cutting boards, and any utensils that touch the raw chicken with hot, soapy water. Do not rinse raw chicken, as this can spread bacteria around your sink area. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest part before serving. Let leftovers cool slightly, then refrigerate within 2 hours, and use them within 3–4 days. Reheat leftovers until steaming hot in the center, and avoid reheating more than once for best quality.