This chicken liver recipe is a simple and flavorful dish perfect for a hearty lunch. Tender chicken livers are lightly seasoned, sautéed in olive oil, and finished with golden onions that add natural sweetness and depth. The result is a rich, protein-packed meal that’s comforting, wholesome, and surprisingly easy to make.
If you’ve never cooked chicken livers before, this recipe is the perfect introduction. Chicken liver is milder than beef or lamb liver, with a delicate flavor and soft, buttery texture. When cooked just right — browned outside and slightly pink in the center — it becomes tender and delicious without any metallic taste. Combined with caramelized onions, it transforms into a warm and satisfying lunch that feels both classic and refined.
Why You’ll Love This Chicken Liver Recipe
- Quick and simple: Ready in about 30 minutes, ideal for a nutritious lunch.
- Budget-friendly: Chicken livers are inexpensive yet high in nutrients and flavor.
- Healthy and rich in protein: Packed with iron, folate, and vitamin A, making it a nourishing meal.
- Deliciously balanced: The sweetness of sautéed onions complements the savory livers perfectly.
Ingredients
- 1 large onion, peeled and sliced into thin rings
- 2 tablespoons olive oil (or butter if preferred)
- 1 pound fresh chicken livers, trimmed, halved, and cleaned
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- Optional spices: ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon cumin for extra flavor
How to Make This Chicken Liver Recipe
1. Prepare the Onions
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and sprinkle with half of the salt. Sauté slowly, stirring often, until the onions turn soft and golden brown — this should take about 10 minutes. Once caramelized, transfer the onions to a plate and cover to keep warm. The gentle sweetness of the onions will perfectly balance the earthy flavor of the chicken livers later.
2. Clean and Prep the Chicken Livers
While the onions cook, prepare your chicken livers. Rinse them lightly under cold water if needed, then pat them completely dry with paper towels. Slice each liver in half and trim away any visible fat or greenish spots. Proper trimming ensures a cleaner flavor and more even cooking.
Always remember to wash your hands thoroughly after handling raw chicken livers.
3. Sauté the Chicken Livers
In the same skillet used for the onions, add the remaining 1 tablespoon of olive oil and heat over medium flame. When the oil shimmers, carefully place the livers in the pan in a single layer. Sprinkle them with the remaining salt and black pepper.
Cook for about 3 minutes per side, turning only once. The goal is to achieve a nicely browned exterior while keeping the center slightly pink.
Cooking Tip: Avoid using high heat — if the oil is too hot, the livers might splatter or burst. Medium heat ensures a tender texture and even browning.
4. Combine and Serve
Once the livers are cooked, divide them among plates and spoon the warm sautéed onions on top. Serve immediately while hot for the best texture and flavor.
For a complete lunch, pair this chicken liver recipe with steamed broccoli, roasted zucchini, or a simple side salad. The natural richness of the liver pairs beautifully with crisp, fresh vegetables or even a slice of warm flatbread.
Tips for Perfect Chicken Livers
- Do not overcook: The best chicken livers should stay a bit pink inside. Overcooking makes them dry and grainy.
- Avoid soaking in milk: It’s not necessary; fresh livers have a mild flavor on their own.
- Skip the flour coating: This recipe keeps it light and gluten-free.
- Internal temperature: For safety, cook livers to an internal temperature of 165°F (74°C) as recommended by the USDA.
- Add spices if you wish: Garlic powder, paprika, or cumin can elevate the flavor profile subtly without overpowering the dish.
Serving Suggestions
This chicken liver lunch can be enjoyed in many ways:
- Serve over steamed rice or mashed potatoes for a hearty meal.
- Pair with roasted vegetables like carrots, peppers, or mushrooms.
- Enjoy cold the next day by mashing leftovers with softened butter to create a simple chicken liver pâté — perfect on toast or crackers.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 1 day.
- Reheat: Warm gently in a covered pan over low heat or microwave briefly.
- Avoid freezing: Freezing changes the texture of the liver and onions, so it’s best eaten fresh.
Nutrition Highlights (per serving):
Approximately 210 calories, rich in iron, folate, vitamin A, and high-quality protein — making it a nourishing, energy-boosting lunch option.
Easy Sauteed Chicken Liver Recipe
A flavorful and easy chicken liver recipe perfect for lunch. Tender livers sautéed in olive oil with caramelized onions for a rich, hearty meal.
- Total Time: 30 min
Ingredients
- 1 large onion, peeled and sliced into thin rings
- 2 tablespoons olive oil (or butter if preferred)
- 1 pound fresh chicken livers, trimmed, halved, and cleaned
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- Optional spices: ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon cumin for extra flavor
Instructions
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and sprinkle with half of the salt. Sauté slowly, stirring often, until the onions turn soft and golden brown — this should take about 10 minutes. Once caramelized, transfer the onions to a plate and cover to keep warm. The gentle sweetness of the onions will perfectly balance the earthy flavor of the chicken livers later.
2. Clean and Prep the Chicken LiversWhile the onions cook, prepare your chicken livers. Rinse them lightly under cold water if needed, then pat them completely dry with paper towels. Slice each liver in half and trim away any visible fat or greenish spots. Proper trimming ensures a cleaner flavor and more even cooking.
Always remember to wash your hands thoroughly after handling raw chicken livers.
3. Sauté the Chicken LiversIn the same skillet used for the onions, add the remaining 1 tablespoon of olive oil and heat over medium flame. When the oil shimmers, carefully place the livers in the pan in a single layer. Sprinkle them with the remaining salt and black pepper.
Cook for about 3 minutes per side, turning only once. The goal is to achieve a nicely browned exterior while keeping the center slightly pink.
Once the livers are cooked, divide them among plates and spoon the warm sautéed onions on top. Serve immediately while hot for the best texture and flavor.
For a complete lunch, pair this chicken liver recipe with steamed broccoli, roasted zucchini, or a simple side salad. The natural richness of the liver pairs beautifully with crisp, fresh vegetables or even a slice of warm flatbread.
Notes
-
Do not overcook: The best chicken livers should stay a bit pink inside. Overcooking makes them dry and grainy.
-
Avoid soaking in milk: It’s not necessary; fresh livers have a mild flavor on their own.
-
Skip the flour coating: This recipe keeps it light and gluten-free.
-
Internal temperature: For safety, cook livers to an internal temperature of 165°F (74°C) as recommended by the USDA.
-
Add spices if you wish: Garlic powder, paprika, or cumin can elevate the flavor profile subtly without overpowering the dish.
- Cook Time: 30 min
- Category: lunch recipes
