If you've never tried chicken hearts before, you've seriously been missing out. Not only are these chicken hearts loaded with protein and other essential nutrients, but their tender and juicy flavors will elevate any traditional dinner. Plus, they're so quick and easy to cook, making it the ideal recipe for when you want to make a delicious, healthy meal on the fly.
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Why This Is The Best Chicken Hearts Recipe
It's a wholesome, nourishing recipe. Chicken hearts are a great source of protein and are loaded with nutrients, making them perfect for a post-workout lunch or dinner.
It's incredibly versatile, so you can make this recipe your own by serving the chicken hearts as a main course with veggies or chopped over a salad or rice bowl.
It's super easy to make with only 5 steps and can be made in 30 minutes or less. Plus, almost all of the ingredients can be readily found in your pantry, so there's no need to make an extra trip to the grocery store.
- Chicken hearts - about one pound
- Olive oil - to coat the chicken
- Sea salt and black pepper - an essential seasoning
- Garlic and onion powder- for an earthy aroma
- Smoked paprika - for that smoky spice
- Ground cumin - to add a savory warmth
- Parsley - fresh, chopped parsley
How to Make This Chicken Hearts Recipe
1. Prepare the chicken hearts. Place the raw chicken hearts, olive oil, sea salt, black pepper, garlic powder, onion powder, smoked paprika, and ground cumin in a large bowl. Stir everything together so that the chicken hearts are evenly coated with the oil and seasonings.
2. Cook your chicken. Heat a large skillet over medium high heat for about 3 minutes. Once the skillet is nice and hot, add the seasoned chicken hearts. Cook the chicken, stirring often for about 5-7 minutes until they are browned and fully cooked or have reached an internal temperature of 165°F.
3. Plate the chicken hearts. Transfer the chicken hearts to a plate and top with any remaining juices from the pan. Finish with some chopped parsley and serve warm.
Tips to Make the Best Recipe
- Make a meal out of your chicken hearts by sautéing them with mushrooms or sliced onions, and serve over rice.
- Try not to overcook your chicken hearts, as they can become a bit tough if cooked for too long.
- Experiment with your favorite spices like oregano, dried thyme, or a sprinkle of chili powder if you enjoy a touch of spice.
- Chicken hearts can be easily found at your local butcher or grocery store. Some grocery stores may even store them in the frozen meat aisle, so be sure to check there if you are having trouble finding them.
Storing and Reheating Chicken Hearts
In the fridge: Once your chicken hearts have completely cooled, transfer them in an airtight container and refrigerate for 4-5 days.
In the freezer: If you plan on making a larger batch and want to freeze these chicken hearts for future dinners, I recommend placing them in a freezer safe bag or container, and freezing for up to 3 months. When you are ready to enjoy them again, simply place your chicken hearts in the refrigerator to defrost overnight.
Reheating: I personally like to reheat these chicken hearts on the stove. Using a skillet with a splash of olive oil, cook your chicken hearts over medium high heat until they have reached your desired temperature. Alternatively, you can also use the microwave by placing the chicken hearts in a microwave safe bowl and microwave them in 20 second intervals until warm.
More Chicken Recipes
- Crustless chicken pot pie
- Chicken meal prep
- Yogurt marinated chicken
- Healthy orange chicken
- Baked bone in chicken breast
- 1 lb chicken hearts
- 2 tbsp. olive oil
- 1 tsp. sea salt
- ¼ tsp. black pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. smoked paprika
- ½ tsp. ground cumin
- Fresh parsley, chopped
- Place the chicken hearts, olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cumin in a large bowl.
- Use a large spoon to mix everything together, coating the hearts with the oil and seasonings.
- Heat a large, heavy frypan over medium-high heat for about 3 minutes.
- Add the seasoned chicken hearts. Cook, stirring often, until browned and cooked through, 5-7 minutes. If the pan becomes too hot, lower the heat to medium.
- Drizzle them with the pan juices, garnish with chopped parsley, and serve.
Nutrition Information:Serving Size: ¼ lb.
Amount Per Serving: Calories: 199Total Fat: 13gCholesterol: 150mgSodium: 666mgCarbohydrates: 1gProtein: 17g