Why You’ll Love This Recipe

This recipe is quick, budget-friendly, and packed with protein and nutrients. Chicken livers are rich in iron and vitamins, while the onions add sweetness and depth. It’s a fantastic option for those looking to try something new or add more organ meats to their diet. Plus, it’s easy to prepare in under 30 minutes and pairs beautifully with mashed potatoes, rice, or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken livers, cleaned and trimmed
Yellow onions, thinly sliced
Olive oil or butter (or a mix of both)
Garlic, minced (optional)
Salt
Black pepper
Paprika (optional)
Fresh parsley, chopped (for garnish)

Directions

Rinse and trim the chicken livers, removing any connective tissue. Pat dry with paper towels.
Heat oil or butter in a large skillet over medium heat.
Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until soft and golden brown.
Push the onions to the side of the skillet. Add the chicken livers in a single layer.
Season with salt, pepper, and paprika if using. Cook for 3–4 minutes per side, or until the livers are browned on the outside but still slightly pink inside.
Stir the onions and livers together, allowing flavors to combine.
Add minced garlic, if using, and cook for another minute.
Remove from heat and garnish with fresh parsley.
Serve warm with your choice of side dish.

Servings and timing

This recipe serves 2 to 4 people and takes about 25 to 30 minutes total, including prep and cooking.

Variations

Add wine or vinegar: Deglaze the pan with a splash of red wine, white wine, or balsamic vinegar for added depth.
Spicy version: Add crushed red pepper flakes or cayenne pepper.
Creamy style: Finish with a splash of cream or a dollop of sour cream for a richer dish.
Mushroom addition: Sauté sliced mushrooms along with the onions for added texture.
Herbed version: Use fresh thyme or rosemary to infuse more flavor.
Liver and bacon: Add crispy bacon bits to the dish for a smoky twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the livers. Microwaving is possible but may affect the texture slightly. Avoid freezing, as it can negatively impact the texture of the liver.

FAQs

How do I clean chicken livers?

Rinse under cold water and remove any white connective tissue or greenish spots. Pat dry thoroughly before cooking.

Are chicken livers healthy?

Yes, they’re an excellent source of iron, vitamin A, and B vitamins. However, they should be eaten in moderation due to high cholesterol content.

What do chicken livers taste like?

They have a rich, slightly earthy flavor and soft texture when cooked properly—not gamey if fresh and well-prepared.

How do I know when chicken livers are cooked?

They should be browned on the outside and slightly pink in the center. Overcooking will make them tough and grainy.

Can I use frozen chicken livers?

Yes, just make sure they are fully thawed and drained well before cooking.

What onions are best for this recipe?

Yellow or sweet onions work best for caramelizing and adding natural sweetness.

Can I add other vegetables?

Yes, bell peppers, mushrooms, or spinach can be great additions to this dish.

What should I serve with chicken livers and onions?

Mashed potatoes, rice, pasta, or a slice of crusty bread make excellent sides.

Is it okay to use butter and oil together?

Yes, combining butter and oil enhances flavor and helps prevent the butter from burning.

Can I make this dish ahead of time?

It’s best fresh, but you can prep the ingredients in advance and cook when ready. Reheat gently to maintain texture.

Conclusion

Chicken Livers with Onions is a comforting, protein-rich dish that’s full of flavor and surprisingly easy to make. Whether you’re already a fan of organ meats or curious to try something new, this recipe offers a simple and delicious way to enjoy chicken livers. With caramelized onions and a touch of seasoning, it’s a timeless classic that belongs in every home cook’s repertoire.

Chicken Livers with Onions

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Chicken Livers with Onions is a savory, protein-rich dish made by sautéing tender chicken livers with golden caramelized onions. It’s simple, quick to prepare, and packed with nutrients and flavor.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Yield: 2–4 servings
Category: Main Dish
Method: Stovetop
Cuisine: International

Ingredients

1 lb chicken livers, cleaned and trimmed
2 yellow onions, thinly sliced
2 tbsp olive oil or butter (or a mix)
2 cloves garlic, minced (optional)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Rinse and trim chicken livers, removing connective tissue. Pat dry.
Heat oil or butter in a skillet over medium heat.
Add sliced onions and cook for 8–10 minutes, stirring occasionally, until golden brown.
Push onions to one side of the skillet. Add chicken livers in a single layer.
Season with salt, pepper, and paprika. Cook 3–4 minutes per side until browned and slightly pink inside.
Stir livers and onions together. Add garlic if using, and cook for 1 more minute.
Remove from heat and garnish with chopped parsley.
Serve warm with mashed potatoes, rice, or crusty bread.

Notes

Don’t overcook livers—they should be slightly pink inside for best texture.
Deglaze with wine or vinegar for added flavor depth.
Add mushrooms or bacon for extra richness.
Use butter and oil together for better flavor and sautéing performance.
Pairs well with mashed potatoes or toasted bread.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 420mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 22g
Cholesterol: 350mg