Easy Chicken Livers

chicken livers served with sauteed onions on a green plate.

5 from 1 vote

Learn how to cook chicken livers with onions (or without) in about 30 minutes! Our easy recipe guarantees delicious results every time. Perfect for a quick dinner or an impressive appetizer.

Prep Time10

Cook Time25

Course: Chicken, Main Course

Cuisine: American, German

Diet: Low Fat

Servings: servings

Calories: 305kcal

Author: Adina

Equipment

Large nonstick pan Notes 1,2
Large bowl

Ingredients

Onions (Note 3):

2 large onions
2 tablespoons vegetable oil
a pinch of salt
1 tablespoon balsamic vinegar

Chicken livers:

1 lb chicken livers 450 g, Note 4
2 tablespoons all-purpose flour
1 teaspoon fine sea salt
½ teaspoon ground black pepper
a pinch of cayenne pepper or red pepper flakes
2 tablespoons vegetable oil
flaky salt and parsley for garnish, optional

Instructions

Cook the onions:

Slice onions: Peel, halve, and slice the onion halves.
2 large onions
Sauté onions: Heat the oil in the pan and add the onions and a pinch of salt. Cook them for about 20 minutes, stirring regularly, until soft, golden brown, and slightly caramelized. Add a splash of water a few times during cooking to avoid the onions sticking too much to the pan.
2 tablespoons vegetable oil + a pinch of salt
Add balsamic vinegar and adjust the taste. Remove them from the pan and keep them warm while you cook the livers.
1 tablespoon balsamic vinegar

Chicken livers:

Prepare livers: Pat the livers dry thoroughly with paper towels.
1 lb chicken livers / 450 g
Season livers: Mix flour and spices in the bowl. Turn the livers into the mixture to coat them all over; shake gently to remove the excess flour.
2 tablespoons all-purpose flour + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + a pinch of cayenne pepper
Fry chicken livers: Heat the oil in the empty pan. Cook the livers for 5-6, often turning them until they are brown and crispy on the outside and slightly pink on the inside (Note 5). Don’t overcook them!
2 tablespoons vegetable oil
Serve them sprinkled with flaky salt and chopped parsley if desired.

Notes

Pan: A nonstick pan is the best choice due to the delicate nature of the chicken livers. If using a cast-iron or steel pan, you should use more oil to cook the livers.
You can use the same pan to cook the onions and then the livers. Remove the onions once cooked, and keep them warm while you fry the liver.
Onions: Making the caramelized onions is optional. You can just cook the livers and serve them with other sides or use them to make other dishes like pâté or chopped liver.
Chicken livers: Fresh or frozen. If they are frozen, thaw them completely. The best way to do this is overnight in the fridge.
Doneness test: Cut into one of them to check if they are cooked through; it should be firm but still slightly pink in the center. Pink but NOT bloody. Avoid overcooking, as they will continue to cook slightly after being removed from the heat. To feel safe, check the internal temperature with an instant-read thermometer (the Amazon affiliate link opens in a new tab); it should reach 165°F/ 74°F before serving.

Nutrition