This low carb 3-ingredient Amish butter chicken is the kind of dish that feels like it came straight from a Sunday table in a farmhouse kitchen, but it fits neatly into a modern weeknight. The method is as old-fashioned as it is clever: bone-in, skin-on chicken thighs are roasted in a shallow bath of salted butter until the skin turns glassy and crisp while the meat stays incredibly tender. Amish-style cooking leans on pantry staples and simple techniques, and this recipe follows that tradition—no fuss, no flour, and no complicated steps, just good chicken, real butter, and a touch of seasoning. It’s the sort of recipe a grandma would trust because it always works and everyone goes back for seconds.
Keep the sides as simple and comforting as the chicken itself. For a low carb plate, pair these buttery thighs with roasted or steamed green beans, a pile of garlicky sautéed spinach, or a crisp salad with a tangy vinaigrette to cut through the richness. Cauliflower mash or roasted cauliflower florets soak up that seasoned butter beautifully. If you’re feeding a mixed crowd, you can also offer buttered egg noodles or mashed potatoes on the side while you enjoy your chicken with extra pan juices and plenty of vegetables.
Low Carb 3-Ingredient Amish Butter Chicken
Servings: 4
Ingredients
8 bone-in, skin-on chicken thighs (about 2 1/2 to 3 pounds total)
1/2 cup (1 stick) salted butter, melted
2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper mixed together, plus 1 teaspoon paprika for sprinkling
Directions
Preheat your oven to 400°F (200°C). Choose a white ceramic or other oven-safe baking dish just large enough to hold the chicken thighs in a single layer without crowding; this helps the skin crisp instead of steam.
Pat the chicken thighs very dry on all sides with paper towels. This is key for getting that shatteringly crisp skin. Arrange the thighs in the baking dish, skin side up, leaving a little space between each piece.
