Kitchen 101 is a feature in which we explain how to make something — from the fall foods we can’t live without to the most ubiquitous of weeknight pastas. Sautéed Chicken Livers Recipes are an inexpensive, nutrient-dense food you can turn into a fortifying, savory plate of food in just a few basic steps. Whether you’re trying your hand at chicken livers for the first time, or are looking for a recipe to add to your repertoire, this article will give you everything you need to know. We have you covered from step-by-step instructions and expert tips to a nutrition breakdown!
Why Cook Chicken Livers?
Chicken livers are inexpensive and incredibly rich in nutrients like iron, vitamin A, and protein. These are milder in flavor than either beef or calf livers, so they can be an excellent choice for anyone slowly acclimating to eating organ meats. Coupled with caramelized onions and simple seasoning, they make for a delicious and filling meal.
Ingredients You’ll Need
Before you get started, here’s a list of ingredients to gather for sautéed chicken livers with onions.
| Ingredient | Quantity | Notes |
| Chicken livers | 1 pound | Fresh or frozen (thawed), trimmed |
| Olive oil | 1 ½ tablespoons | For cooking |
| Onion | 1 large | Thinly sliced |
| Salt | 1 teaspoon | Divided use |
| Black pepper | ¼ teaspoon | For seasoning |
| Garlic powder | ½ teaspoon | Or minced garlic |
| Paprika | ½ teaspoon | Spanish, sweet, or smoked |
Step-By-Step Instructions
1. Prep the Chicken Livers
- Trim and Clean: Trim visible fat from the chicken livers and slice larger pieces for even cooking.
- Pat Dry:Pat dry with a paper towel to remove any excess moisture. This step is crucial for achieving a good sear.
- Optional Soak: For those concerned about any “metallic” taste, soak the livers in milk for an hour before cooking.
2. Cook the Onions
- Heat the Pan: Heat a non-stick or cast-iron skillet on medium heat. Add olive oil.
- Caramelize Onions: Add sliced onions with ½ teaspoon of salt. Cook for 8–10 minutes, stirring occasionally, until golden brown. Take out of the pan and set aside.
3. Sauté the Chicken Livers
- Season and Cook: In the same pan, add chicken livers and season with salt, pepper, garlic powder, and paprika. Cook for 3 minutes on one side until golden brown.
- Flip and Finish: Flip the livers and cook for another 2–3 minutes. The center should be slightly pink or light gray (internal temperature of 165°F).
4. Combine and Serve
- Reintroduce Onions: Add the caramelized onions back to the pan and toss gently to combine.
- Plating: Serve hot with your choice of sides, such as roasted vegetables or rice.
Directions
Quick Cooking Tips
- Uniform Pieces: Cut livers into similar sizes to ensure even cooking.
- Avoid Overcooking: Overcooked livers turn dry and grainy; aim for a tender texture.
- Thaw Thoroughly: Always thaw frozen livers before cooking to prevent watery results.
Serving Suggestions
- With Sides: Pair with roasted cauliflower rice, mashed potatoes, or a simple salad.
- As a Spread: Blend leftovers into a pâté for crackers or bread.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
| Calories | 250 | 12% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Iron | 8mg | 45% |
| Vitamin A | 15000 IU | 300% |
| Carbohydrates | 8g | 3% |
| Fiber | 2g | 8% |
Daily Values are calculated based on a 2,000-calorie diet.
Reviews from the Community
What People Are Saying
- Jessica M.: “The caramelized onions truly elevate this dish! Perfect for weeknight dinners.”
- John P.: “I was hesitant about livers, but this recipe changed my mind. So flavorful!”
- Amara L.: “Loved how quick and simple this was to make. Even my kids enjoyed it!”
Tips and Tricks
- Check Freshness: Avoid livers with a musky or rancid smell.
- Use the Right Pan: A heavy-bottomed skillet ensures even cooking.
- Experiment with Spices: Add a pinch of cayenne or cumin for a unique twist.
Frequently Asked Questions
Can I use beef liver instead of chicken liver?
Yes, but beef liver has a stronger flavor. Soaking in milk is recommended to reduce bitterness.
Can I freeze leftovers?
Yes, store cooked livers in an airtight container for up to 3 months. Reheat gently to maintain texture.
How do I prevent the livers from being too chewy?
Avoid overcooking! Aim for a slightly pink center and a temperature of 165°F.
Conclusion
Sautéed chicken livers with onions are a delicious way to have nutritious and inexpensive food. This recipe is a winner because of the simple ingredients, easy steps, and versatility in serving.
This dish will grow on you and become a standard part of your kitchen, whether you are a fan of traditional flavors or are experimenting with organ meats for the first time. Do you feel inspired to tackle this whole chicken livers montra
