This oven-baked Amish-style celery chicken is the kind of no-fuss supper that has shown up on church potlucks and farmhouse tables for generations. It starts with sturdy bone-in chicken thighs and a can of cream of celery soup, then just three more simple pantry ingredients get spooned right over the top in a roasting pan. As it bakes, the chicken turns tender and the sauce bubbles into a cozy, old-fashioned gravy that tastes like something your grandmother might have made on a chilly evening. It’s the sort of timeless dinner people always return to because it’s dependable, comforting, and doesn’t ask much of you beyond turning on the oven.
Serve these creamy baked chicken thighs right in the roasting pan, with plenty of the celery-scented gravy spooned over each piece. They’re wonderful over fluffy mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of sauce. Add a simple side like steamed green beans, buttered peas, or a tossed salad to keep the plate balanced. Warm dinner rolls or a slice of crusty bread are perfect for sopping up the juices, and if you like, finish the meal with something homey like applesauce or a simple fruit salad.
Oven Baked Amish Celery Chicken ThighsServings: 4
Ingredients
8 bone-in, skin-on chicken thighs (about 3 to 3 1/2 pounds)
1 (10.5-ounce) can cream of celery soup
1/2 cup whole milk (or water for a lighter sauce)
1 teaspoon garlic powder
1 teaspoon dried thyme (or dried parsley)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch roasting pan or baking dish so the chicken doesn’t stick.
Pat the bone-in, skin-on chicken thighs dry with paper towels. This helps the skin brown better and keeps the sauce from getting too watery.
Arrange the chicken thighs in a single layer in the roasting pan, skin side up. Tuck them in close, but try not to overlap so they cook evenly.
In a medium bowl, whisk together the canned cream of celery soup, milk, garlic powder, dried thyme, 1 teaspoon kosher salt, and black pepper until smooth and well combined.
Using a large spoon, spoon the cream of celery mixture evenly over the chicken thighs in the roasting pan. Make sure each piece is coated on top, letting the extra sauce fall around the chicken into the pan.
Place the roasting pan on the center rack of the preheated oven. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the sauce is bubbling, thickened, and lightly browned at the edges. The internal temperature of the thickest part of the thighs should reach at least 165°F (74°C).
If you’d like the skin more browned, move the pan under the broiler for 2 to 3 minutes at the end of baking, watching closely so it doesn’t burn.
Remove the pan from the oven and let the chicken rest in the hot sauce for about 5 to 10 minutes. Taste the sauce and add a pinch more salt or pepper if needed. Serve the chicken thighs with plenty of the creamy celery sauce spooned over the top.
Variations & Tips
For a slightly richer dish, replace some or all of the milk with half-and-half or light cream, keeping the total liquid amount the same. You can also stir 1 to 2 tablespoons of grated Parmesan into the soup mixture before spooning it over the chicken for a deeper flavor. If you enjoy a bit of brightness, add a squeeze of fresh lemon juice or a tablespoon of chopped fresh parsley to the sauce after baking. To stretch the meal, scatter sliced carrots, celery, or onion in the bottom of the roasting pan before adding the chicken, then spoon the soup mixture over everything; just be sure the vegetables are cut small enough to become tender in the baking time. For lower sodium, choose a low-sodium cream of celery soup and reduce the added salt, adjusting to taste at the end. Always handle raw chicken carefully: keep it separate from other foods, wash your hands and any surfaces it touches with hot, soapy water, and never rinse raw chicken (it can spread bacteria around the sink). Use a food thermometer to confirm the chicken reaches at least 165°F (74°C) in the thickest part, avoiding the bone, and refrigerate leftovers within 2 hours in shallow containers. Reheat thoroughly until steaming hot before serving again.
