If you've ever wondered how to cook chicken livers perfectly every single time this recipe is it. These chicken livers turn out so, so tender - and so delicious - and they pair perfectly with some crispy caramelized onions. Plus, they couldn't be easier to make. Just 3 simple steps are all you need to follow, and the whole process will take you under 20 minutes.
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The Best Chicken Livers Recipe
Seriously, if you want to make the most delicious chicken livers ever, look no further than this recipe.
Tender, buttery, melt-in-your-mouth chicken livers are paired with rich decadent caramelized onions to make a meal fit for a king - or queen!
Plus, all of this deliciousness is made in under 20 minutes, in just one pan, and with only a handful of staple pantry ingredients! Pretty awesome, right?!
Now, this recipe for chicken livers isn't just super delicious and easy, it's also super good for you! If you didn't know, chicken liver is considered one of the healthiest organ meats you can eat. They're high in vitamin A, Vitamin B, protein, and selenium. The last of which has been shown to help prevent - and manage - cardiovascular conditions like high cholesterol, stroke, and heart disease.
By the way, if you love easy-to-make recipes - just like this one - this blackened salmon is definitely a recipe you'll want to check out next. It's another one-pan recipe that we eat for dinner all the time too.
Besides the chicken livers, you only need 5 ingredients to make this recipe.
And they're all basic pantry staples, so there's a good chance you have everything you need on hand already!
Anyway, here are all the ingredients you'll need to make this chicken liver recipe:
- 1 large onion, sliced
- 2 tbsp. olive oil
- 1 lb. fresh chicken livers
- ½ tsp. salt
- ½ tsp. black pepper, ground
- ½ tsp. garlic powder (optional)
- ½ tsp. chili flakes (optional)
- Fresh parsley
Pretty basic stuff, right?
By the way, you can use a lot of the same seasonings in this recipe to make my grilled chicken thighs as well!
Ingredient Substitutions & Suggestions
Now, the beauty of this chicken liver recipe is that it's super customizable to your tastes and preferences.
For instance, if you want to add more flavor and heat to the livers you can add some garlic powder and chili flakes. I recommend adding some lemon wedges to squeeze on top of them if you go this route. The added tanginess of the juice goes so well with the aromatics of the garlic.
Another thing you can do is sautee some chopped-up brown mushrooms in the pan drippings - after you cook the livers - and then add a little cream to make a creamy mushroom sauce to serve with the livers. My wife especially loves when we make chicken liver like this.
Lastly, you can switch the white onion to yellow onion for a little different take on the caramelized onions. We've made this substitution a ton of times and have always ended up with tasty results.
How to Cook Chicken Livers
Again, it doesn't take a lot of time or effort to make properly cooked chicken livers.
Once you've got the liver and onions prepped, the whole recipe will be done in as fast as 20 minutes. Seriously, that's all it takes. And, as I mentioned, everything cooks in one pan so it's even easier to cook everything and then clean everything up.
Now, let's not waste any more time and make chicken livers!
Step 1: Prepare the Chicken Livers
First, you'll want to pat the chicken livers dry with paper towels. And, just so you know, if you want to reduce the gamey chicken liver taste a bit, you can soak the livers in cold water - for 15 minutes to 3 hours - before rinsing and patting them dry.
Anyway, once the chicken livers are dried, you can slice each one in half and trim off any visible fat or green parts.
Step 2: Cook the Onions
Next, heat the olive oil in a skillet over medium heat. Once hot, you can add the sliced onions and start sauteing them.
To do that, cook the onions, stirring constantly until the sliced onions are golden brown with a few charred edges. This sauteing process should take about 10 minutes.
Now, after the onions are done, transfer them to a plate and cover them to keep them warm for later.
Step 3: Sauté the Chicken Livers
So, at this point, you can add the chicken livers to the same skillet you just cooked the onions in, and continue to cook 'em at medium heat.
Also, at this point, you can season them well with the seasonings of your choice. As I mentioned, I always use a little salt and pepper on them, but from time to time I'll add some garlic powder and chili flakes as well.
By the way, keep in mind that you'll want to cook the livers for about 3-5 minutes on each side or until the internal temperature reaches 165°F. Then, once the chicken livers are cooked, you can add the caramelized onions back into the skillet and mix them with the chicken livers until combined.
Finally, garnish with fresh parsley and enjoy with your choice of side dish. Enjoy!
What to Serve with Chicken Livers
Now, while these pan fried chicken livers are tasty on their own, they're even more delicious paired with an awesome side dish.
Here are some of my favorite ones to pair with 'em:
- Air fryer sweet potato fries
- Roasted broccolini
- Cauliflower mash
- Cauliflower rice
- Roasted kohlrabi
- Low carb cheddar bay biscuits
How to Store Leftover Chicken Livers
So, this recipe for chicken livers will make about 4 servings, and that should be enough for a small family dinner.
And if you happen to have any leftovers they're super easy to store. Just transfer all of your leftover chicken liver and onions to an airtight container. Stored this way, they'll last in the fridge for 3 days.
Alternatively, if you want to store them for even longer, you can freeze the chicken liver and onions in an airtight container for freezer-safe bag. Just make sure you freeze them by day two after cooking and then they'll stay good in the freezer for about 3 months.
Reheating Chicken Livers
Of course, if you have leftovers, you'll want to reheat them.
My go-to method for warming them up is in a skillet set over medium-low heat. Just keep in mind if you go this route you'll want to add a little extra oil - or butter - to the pan before cooking the chicken livers again. Also, make sure to constantly stir them as you're reheating them so they cook evenly.
Alternatively, you can also warm the chicken liver up in the oven. For this method, just put the liver and onions in a baking dish with a little water - or broth - and heat for about 5-10 minutes at 325°F (160°C) until warmed through.
FAQs About This Chicken Liver Recipe
Why do you soak livers in milk before cooking?
A lot of people believe soaking liver in milk helps remove the metallic taste - or gamey flavor - of the liver. So, if you want to minimize that taste as much as possible you can soak the chicken liver in the milk for a few hours and then rinse it with water before cooking it.
How often can you eat chicken livers?
As delicious as these chicken livers are, you'll want to avoid eating them every day since they can overload your body with vitamin A. So you can enjoy chicken liver once a week at the most in about a 3oz. serving.
Wrapping It All Up
Well, that's how to cook chicken livers!
This pan seared chicken liver recipe is ready lightning quick and the results are to die for. The liver comes out so tender, so flavorful, and it's just better than any other recipe out there. I know I'm a little biased, but I really do think this recipe is the best one you'll find.
Anyway, I hope you enjoy this chicken liver recipe as much as I do!
If you make it, be sure to leave a comment below and let me know what you think.
More Easy Recipes
If you liked this easy chicken liver recipe, I have a ton of other ones that I think you're going to like too.
Here are some to check out next:
- Chicken sausage with peppers and onions
- Oven-baked chicken thighs
- Easy blackened chicken
- Bottom round roast
- Grilled chicken legs
- Oven baked turkey legs
- Oven baked turkey bacon
- Oven baked brats
- 1 large onion, sliced
- 2 tbsp. olive oil
- 1 lb. fresh chicken livers
- ½ tsp. Salt
- ½ tsp. Black Pepper, ground
- Fresh parsley
- Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts.
- Heat the olive oil over medium heat. Add the onions and fry them, stirring often, until golden brown, about 10 minutes.
- Remove the onions, put them on a plate, and cover to keep warm, reserve.
- In the same skillet, add the chicken livers. Season with salt and pepper and cook until the desired doneness and internal temperature reaches 165°F.
- Top the chicken livers with the fried onions, and serve with fresh parsley.
Nutrition Information:Serving Size: 1 serving
Amount Per Serving: Calories: 167Total Fat: 9gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 20g