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This classic protein-rich dish is full of flavor and nutrients. My recipe will convince you that chicken livers and onions can taste delicious. Follow my simple step by step instrutcions and tips for the best flavor.

livers and caramelized onions on a plate

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I know that some people turn their noses up at chicken liver, but trust me, you need to try this recipe! The meat is tender, creamy and so delicious!

This protein-rich dinner is also quick and easy to make, ready to serve in less than half an hour. Chicken liver and onions are super delicious and rich in flavor and make for a great hearty main course served with your favorite sides.

If you’ve never tried them before, I’d love to hear what you think after you try them!

livers and onions on a blue plate

Why You Will Love This Chicken Liver Recipe

  • Healthy: high in protein, vitamin A, B, iron and copper, chicken livers are a really nutritious piece of meat. They are also low carb.
  • Quick to cook: This recipe for chicken livers with onions is a great weeknight meal that’s ready to serve in less than 30 minutes. The livers themselves only need 5 minutes in a pan on the stovetop.
  • Simple ingredients: Because the pan fried livers are so bold in flavor, you don’t need a long list of ingredients to make a delicious meal.

Ingredients for Liver and Onions

  • Chicken livers: Use the most organic, free-range, antibiotic, hormone-free chicken livers. Most stores will carry chicken livers. I like to get mine from my local butchers.
  • Onion: I like to use yellow onion for the best flavor, but red or white will work well.
  • Oil: For cooking. Any high heat oil will work well, like coconut oil or olive oil.
  • Salt and pepper
  • Fresh herbs: I like to garnish this dish with fresh parsley
ingredients for chicken livers and onions

How To Cook Chicken Livers and Onions

  • Soak the livers in cold water or milk in a large bowl for a couple of hours to reduce the metallic taste of the liver. Drain and pat dry with a paper towel.
  • In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the thinly sliced onions and saute them for a few minutes until caramelized, stir occasionally. Season them with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.
  • Cook, stirring frequently, until the onions are well browned and caramelized, about 15 minutes. Remove the onions from the frying pan and put on a serving platter or individual plates.
  • In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Put the livers in the pan, in two batches if necessary, and cook for 2 minutes on one side. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.
making chicken livers and caramelized onions - process images
close up image of livers and caramelized onions on a plate

TIPS FROM NELI’S KITCHEN

Expert Tips for The Best Chicken Liver and Onions Recipe

  • The key to the best liver and onions recipe is not to overcook the livers– cook for only 2 minutes per side. Overcooking them can cause them to become dry and grainy.
  • If your chicken livers are frozen, defrost them fully in the fridge overnight before cooking.
  • Don’t overcrowd your pan when cooking the livers, otherwise, they will steam rather than sear. Cook them in batches if needed.
  • Use the most organic, free-range, antibiotic, hormone-free chicken livers.
  • Be sure to soak them in water or milk for a couple of hours to reduce the metallic taste of the liver.
close up image from top of livers and onions on a plate

Serving Suggestions

Southern fried chicken liver and onions are great to serve with potato, rice, and vegetable sides for a hearty and healthy dinner. You can also serve them as an appetizer. Try them with:

delicious chicken livers and onions served on a plate

Recipe FAQs

What does chicken livers taste like?

Fried chicken livers do have a strong flavor and for some people, this can be quite off-putting, they can also taste a little metallic, bitter, rubbery, or dry. When cooked perfectly, chicken livers are tender, creamy smooth in texture, and very meaty, and the combination with the caramelized onions is so delicious.

How to prepare chicken livers?

Be sure to trim your livers of any fat and sinew. To combat the strong taste, soak your livers in water or milk for up to three hours before cooking them. Pat dry them before continuing with the recipe. This will help dilute the flavor and make them less tough in texture.

How long to cook chicken livers?

Cook chicken livers in a skillet with oil for about 2 minutes per side. Don’t crowd the pan, cook them in batches if necessary.

Is chicken liver good for you?

Organ meats like chicken livers are very nutritious, and high in iron and folate.

More Chicken Recipes

If you liked this old fashioned liver and onions recipe, I am sure you will also love these chicken recipes:

If you enjoyed this Chicken Livers recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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livers and onions on a plate
5 from 3 votes

Chicken Liver and Onions

Calories239
Protein:20
Carbs:3
Fat:16
This classic protein-rich dish is full of flavor and nutrients. My recipe will convince you that chicken liver and onions can taste delicious. Follow my simple step by step instrutcions and tips for the best flavor.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings

Save This Recipe

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By submitting this form, you consent to receive emails from Delicious Meets Healthy.

Ingredients  

Instructions 

  • Soak the livers in water or milk for a couple of hours to reduce the metallic taste of the liver.
  • In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the thinly sliced onions. Season them with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.
  • Cook, stirring frequently, until the onions are well browned and caramelized, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.
  • In the same skillet, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Put the livers in the pan, in two batches if necessary, and cook for 2 minutes on one side. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.

Video

Notes

  • The key to the best liver and onions recipe is not to overcook the livers– cook for only 2 minutes per side. Overcooking them can cause them to become dry and grainy.
  • If your chicken livers are frozen, defrost them fully in the fridge overnight before cooking.
  • Don’t overcrowd your pan when cooking the livers, otherwise, they will steam rather than sear. Cook them in batches if needed.
  • Use the most organic, free-range, antibiotic, hormone-free chicken livers.
  • Be sure to soak them in water or milk for a couple of hours to reduce the metallic taste of the liver.

Nutrition

Calories: 239kcal | Carbohydrates: 3g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 391mg | Sodium: 809mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12563IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 10mg
Like this recipe? Rate and comment below!

About Neli Howard

Meet Neli Howard, a food blogger and recipe developer on a mission to make healthy eating delicious! With a knack for creating mouthwatering recipes using real food ingredients, Neli's all about making nutritious meals that the whole family will love. Her easy-to-follow recipes turn healthy cooking into a joyful experience, proving that eating well doesn't have to be bland or boring.

5 from 3 votes

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4 Comments

  1. JR Morris says:

    5 stars
    Easy and delicious! Even my picky husband loved it. Especially liked the exta tips re cooking the livers. Made all the difference.

    1. Neli Howard says:

      So glad you and your husband loved it! ๐Ÿ™‚

  2. Rita says:

    5 stars
    This recipe for Chicken Livers, is by far the BEST!! Easy, fast and soooooooo DELISH… YUMMERS! 1 out of 5 stars, I give it a 10!

  3. Eileen Auerbach says:

    5 stars
    Excellent recipe, I’ll make it again. My family really liked it, even my son who doesn’t like chicken livers.