This oven baked 3-ingredient Amish butter chicken bake is one of those cozy, no-fuss Sunday suppers that tastes like it took all afternoon, even though it barely needs any hands-on time. It’s inspired by the kind of simple, hearty food my Midwestern grandma used to make—just real ingredients, slow oven time, and a lot of comfort. The chicken bakes low and slow in a buttery, creamy sauce until the meat is completely fork tender and the skin turns golden and crisp on top. With only three ingredients and a single casserole dish, it’s perfect for busy weeks when you still want something that feels special around the table.
Serve this Amish butter chicken with fluffy mashed potatoes, buttered egg noodles, or simple white rice so all that rich, creamy butter sauce has something to soak into. A side of steamed green beans, roasted carrots, or a crisp green salad helps balance the richness and makes it feel like a full Sunday-style supper. Warm dinner rolls or crusty bread are great for mopping up the pan juices, and if you want to stretch the meal for a crowd, add a pan of baked corn or a simple fruit salad on the side.
Oven Baked 3-Ingredient Amish Butter Chicken BakeServings: 4
Ingredients
3 pounds bone-in, skin-on chicken thighs or drumsticks
1 cup salted butter, melted (2 sticks)
1 (10.5-ounce) can cream of chicken soup
Directions
Preheat your oven to 325°F (165°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish.
Pat the chicken pieces dry with paper towels. This helps the skin brown nicely and keeps the sauce from getting too watery.
Arrange the chicken in a single layer in the casserole dish, skin side up. It’s okay if the pieces are snug, but avoid stacking them.
In a medium bowl, whisk together the melted salted butter and the cream of chicken soup until smooth and well combined.
Pour the butter and soup mixture evenly over the chicken, making sure each piece is coated. Leave the skin exposed on top as much as possible so it can brown while the meat cooks in the sauce below.
Cover the casserole dish tightly with foil and bake for 1 1/2 hours at 325°F. This covered time is what makes the chicken turn completely fork tender.
After 1 1/2 hours, carefully remove the foil. Spoon some of the buttery sauce over the chicken, then return the dish to the oven uncovered.
Increase the oven temperature to 375°F (190°C) and bake for another 25–35 minutes, or until the chicken skin is deep golden brown and lightly crisped and the meat easily pulls away from the bone with a fork.
Once done, remove the dish from the oven and let the chicken rest for about 5–10 minutes. The sauce will thicken slightly as it cools, making it perfect for spooning over your sides.
Serve the chicken straight from the casserole dish, making sure to ladle plenty of the buttery, creamy pan sauce over each portion.
Variations & Tips
If you’re using unsalted butter, add a light sprinkle of salt over the chicken before baking to keep the flavor balanced. For a slightly lighter version, you can swap half of the butter for chicken broth; the sauce will be a bit thinner but still rich and comforting. Bone-in, skin-on chicken thighs work best for tenderness and that golden top, but you can use drumsticks or a mix of both. If you prefer boneless, skinless thighs, reduce the covered bake time by about 20 minutes and keep an eye on them so they don’t overcook. To add a little extra flavor without increasing the ingredient list, use a cream of chicken soup that’s labeled “herb” or “roasted garlic” if you can find it. For easier weeknights, assemble the dish in the morning, cover, and refrigerate; when you get home, slide it into the oven and add 5–10 extra minutes to the covered bake time since it will be starting cold. Leftovers reheat well in the oven, covered, at 325°F until warmed through, and the sauce is delicious poured over reheated rice or noodles for quick lunches.
