Creamy Chicken Livers
Creamy chicken livers is a comforting and flavorful dish that’s surprisingly easy to make. This recipe transforms chicken livers, often an overlooked ingredient, into a rich and satisfying meal.
If you’re looking for a new way to enjoy chicken livers (chicken liver pâté is our usually go-to), this creamy recipe is a must-try. It’s simple enough for a weeknight meal and we love it served as a quick lunch with crusty bread. The creamy sauce complements the livers perfectly, creating a dish that’s both elegant and approachable.
Ingredients you’ll need
- Chicken livers. Use plump, fresh chicken livers that have been cleaned.
- Butter. Olive oil or avocado oil can also be used.
- Fresh garlic cloves.
- Spices: smoked paprika, cayenne pepper (optional), onion powder and dried oregano.
- Chicken broth/chicken stock. White wine can also be used.
- Heavy cream.
- Fresh lemon juice.
- Salt and black pepper.
- Fresh parsley, for garnish.
How to cook chicken livers
- Prepare the chicken livers: If your chicken livers haven’t been cleaned by your butcher, trim any excess fat, etc. off the livers then pat dry with paper towel.
- Sauté the livers: Melt the butter in the large skillet or frying pan over medium-high heat, Add the chicken livers then season with salt and pepper and allow to sear until golden brown on both sides. Remove from the pan and set aside.
- Make the sauce: Add the crushed garlic to the pan along with the seasonings then allow to saute until fragrant. Pour in the stock and allow to reduce for 2 minutes then pour in the cream. Squeeze in the lemon juice, taste and adjust seasoning if necessary. Bring to a simmer and cook for 5 minutes.
- Simmer: Add the chicken livers back to the pan and allow to simmer in the sauce for 5-7 minutes or until they are cooked through.
- Finish and serve: Sprinkle over chopped parsley then serve with crusty bread.
Tips for making the best creamy chicken livers
- Don’t overcook: Chicken livers are best when they’re cooked until just pink in the center. Overcooking will make them touch and dry.
- Sauce consistency: I like a slightly thinner sauce (perfect for dunking crusty bread into) but if you like a thicker sauce, add a teaspoon of cornstarch mixed with some water into a slurry and allow to simmer until thickened.
- Add-ins: Vegetables like mushrooms, spinach, peppers and onions would be delicious in this dish. Sauté with the garlic and spices before proceeding with the sauce.
Making ahead and storing
- Make ahead: Chicken livers are definitely best served immediately after cooking but to prepare them ahead, under-cook them slightly and reheat very briefly so they don’t overcook.
- Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Serving Suggestions
Chicken livers are a fantastic easy lunch, dinner or appetizer served with crusty bread. Make it a meal by adding side dishes like mashed potatoes, vegetables, a side salad or serve it over pasta.
Servings: 4
Calories: 458kcal
Ingredients
- 1½ lb (750g) chicken livers cleaned and trimmed
- 2 tbsp butter
- 4 garlic cloves crushed
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- pinch cayenne pepper optional
- 1 cup chicken stock
- 1 cup heavy cream
- 2-3 tsp lemon juice to taste
- salt and black pepper to taste
Instructions
- If your chicken livers haven't been cleaned by your butcher, trim any excess fat, etc. off the livers then pat dry with paper towel.
- Melt the butter in the large skillet or frying pan over medium-high heat.
- Add the chicken livers then season with salt and pepper and allow to sear until golden brown on both sides.
- Remove from the pan and set aside.
- Add the crushed garlic to the pan along with the seasonings then allow to saute until fragrant.
- Pour in the stock and allow to reduce for 2 minutes then pour in the cream.
- Squeeze in the lemon juice, taste and adjust seasoning if necessary.
- Bring to a simmer and cook for 5 minutes.
- Add the chicken livers back to the pan and allow to simmer in the sauce for 5-7 minutes or until they are cooked through.
- Scatter over chopped parsley then serve with crusty bread.
Nutrition
Calories: 458kcal | Carbohydrates: 7g | Protein: 32g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 655mg | Sodium: 294mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19956IU | Vitamin C: 33mg | Calcium: 75mg | Iron: 16mg
Tried this recipe?Let us know how it was!