Quick and easy to make and come from the Amish

 

Quick and Easy Amish One-Pot Chicken and Dressing

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Introduction: The Heart of Amish Cooking

Amish cuisine is rooted in simplicity, resourcefulness, and tradition. Meals often feature fresh, homegrown ingredients, made from scratch, and crafted to nourish families through long days of hard work. This recipe reflects that ethos: quick, easy, and requiring minimal fuss — perfect for modern cooks who want a taste of Amish comfort food without a complicated process.

One-Pot Chicken and Dressing is a classic Amish dish that combines tender chicken, savory bread dressing, and fragrant herbs — all cooked together in one pot for easy cleanup. It’s the kind of meal that brings everyone to the table with warm smiles and full hearts.

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Why This Dish?

• Minimal prep time — about 10 minutes to get it ready

• Uses simple pantry staples and fresh herbs

• One-pot cooking means less cleanup

• Hearty, comforting, and flavorful

• Adaptable with whatever bread or herbs you have on hand

• Perfect for weeknight dinners or casual gatherings

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Ingredients (Serves 6)

For the Chicken and Dressing

• 1 whole chicken (3-4 pounds), cut into pieces (or 4-6 bone-in chicken thighs)

• 6 cups stale white bread, cubed (you can use homemade Amish white bread or any sturdy white bread)

• 1 medium onion, finely chopped

• 3 celery stalks, finely chopped

• 3 tablespoons unsalted butter

• 2 cups chicken broth (homemade or store-bought)

• 2 large eggs

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper

• Fresh parsley, chopped (optional for garnish)

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Equipment Needed

• Large oven-safe pot or Dutch oven with lid

• Cutting board and knife

• Mixing bowl

• Measuring cups and spoons

• Whisk or fork for eggs

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Step-by-Step Instructions

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Step 1: Preheat Oven and Prepare Chicken

Preheat your oven to 350°F (175°C).

If using a whole chicken, cut it into serving pieces (breasts, thighs, drumsticks, wings). Rinse and pat dry with paper towels.

Season the chicken pieces lightly with salt and pepper.

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Step 2: Prepare the Bread Cubes

If your bread isn’t stale, dry the cubes by spreading them on a baking sheet and toasting in the oven at 300°F (150°C) for about 10 minutes until crisp but not browned. Stale bread helps the dressing absorb broth without becoming mushy.

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Step 3: Sauté the Vegetables

In your large oven-safe pot or Dutch oven, melt the butter over medium heat.

Add the chopped onion and celery. Sauté gently until softened and translucent, about 5-7 minutes. This step releases the natural sweetness and deepens the flavor of the dressing.

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Step 4: Mix the Dressing Base

In a large mixing bowl, combine the toasted bread cubes, sautéed onion and celery, dried sage, dried thyme, salt, and pepper.

Whisk the eggs and chicken broth together, then pour over the bread mixture. Stir gently until the bread is moistened but not soggy. The eggs act as a binder, giving the dressing structure as it bakes.

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Step 5: Assemble in the Pot

Remove the sautéed vegetables from heat.

Nestle the seasoned chicken pieces into the pot.

Spoon the bread dressing mixture evenly around and between the chicken pieces, pressing it down gently.

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Step 6: Bake

Cover the pot with a lid or aluminum foil.

Bake in the preheated oven for 60-70 minutes, or until the chicken is cooked through (internal temperature 165°F / 75°C) and the dressing is firm and golden on top.

If you like a crispy top on the dressing, remove the lid for the last 10 minutes of baking.

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Step 7: Rest and Garnish

Remove from oven and let rest for 5-10 minutes.

Garnish with fresh chopped parsley for a touch of color and freshness.

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Step 8: Serve

Serve hot from the pot, making sure each serving has both juicy chicken and savory dressing.

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Tips for Success

• Use day-old or stale bread for best texture in the dressing. If fresh bread is your only option, dry it out in the oven first.

• Don’t over-moisten the bread mixture — it should be moist but hold its shape. Too much broth makes it soggy.

• Butter is key — it adds richness and helps sauté the veggies beautifully.

• Herbs can be fresh or dried — adjust amounts to taste; fresh herbs add brightness while dried are more concentrated.

• Cooking chicken pieces with bone and skin adds flavor and moisture — but boneless skinless chicken can be used if preferred.

• One-pot cooking saves cleanup — use a heavy Dutch oven if you have one.

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Variations on This Classic

1. Use Cornbread Instead of White Bread

For a Southern Amish twist, replace white bread with crumbled cornbread for a slightly sweet, crumbly dressing.

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2. Add Sausage

Brown 8 ounces of ground breakfast sausage with the vegetables before mixing into the bread dressing for an extra savory punch.

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3. Make It Gluten-Free

Use gluten-free bread and ensure your broth is gluten-free.

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4. Add Fresh Herbs or Vegetables

Try adding chopped fresh rosemary or thyme, or mix in diced carrots or mushrooms with the onion and celery for extra nutrition and flavor.

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5. Use Turkey Instead of Chicken

Substitute turkey pieces for chicken for a holiday-inspired variation.

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The Amish Way: Cooking with Love and Practicality

Amish cooking reflects the community’s values — simple, wholesome, and made with care. Meals are about family gathering, sharing, and gratitude for the food on the table.

This one-pot chicken and dressing recipe is a beautiful example — no fuss, no exotic ingredients, just good food made the way generations before us did.

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Storage and Leftover Tips

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat gently in a microwave or oven.

• Leftover dressing makes excellent stuffing for sandwiches or reheated as a side dish.

• Leftover chicken can be shredded and added to soups, salads, or casseroles.

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Nutritional Highlights

• Chicken provides lean protein and essential nutrients like niacin and selenium.

• Bread dressing supplies carbohydrates and some fiber.

• Onion and celery add vitamins and minerals with very few calories.

• Butter adds richness and fat — for balance, consider serving with a fresh salad or steamed veggies.

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Frequently Asked Questions

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Q: Can I make this recipe without eggs?
A: Yes, you can substitute 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, let sit for 5 minutes to gel, then use instead of eggs.

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Q: Can I use pre-cooked chicken?
A: This recipe works best with raw chicken pieces baked together for flavor melding. Pre-cooked chicken can be added at the end and heated through but won’t bake into the dressing.

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Q: Can I make this in a slow cooker?
A: Yes! Brown the chicken and sauté vegetables first, then combine all in a slow cooker and cook on low for 4-6 hours.

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A Note on Amish Bread

The bread used in this recipe is often homemade Amish white bread — a slightly sweet, soft bread with a golden crust. It’s the perfect base for the dressing because it soaks up the broth beautifully without falling apart. If you want to make your own, I can provide an authentic Amish bread recipe to complement this dish.

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Why This Recipe Endures

It’s quick, easy, adaptable, and deeply satisfying. Every bite carries warmth and tradition, inviting you to slow down, savor, and connect with those you share it with. That’s the true essence of Amish cooking — nourishing body and soul with straightforward goodness.

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Final Thoughts

This Amish One-Pot Chicken and Dressing recipe is a timeless, fuss-free meal that your family will love. It’s steeped in tradition yet perfectly suited for modern kitchens. Whether you’re new to Amish recipes or a longtime fan, this dish is a wonderful way to bring simple, hearty comfort to your tab