• Main Dishes
  • Chicken Liver and Onions

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    Quick and easy to make, this protein-rich dinner is 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.

    livers and onions on a plate

    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!

    Chicken liver and onions is a dish that is full of flavor and it’s loaded with healthy nutrients. It has an intense and bold taste that I adore.

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

    livers and onions on a blue plate

    Why you will love this 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 canola, olive or vegetable.
    • Salt and pepper
    ingredients for chicken livers and onions

    How to cook liver and onions

    • 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.
    making chicken livers and caramelized onions - process images
    close up image of livers and caramelized onions on a plate

    What does it 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 and 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.

    close up image from top of livers and onions on a plate

    What do you serve chicken livers and onions with?

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

    TIPS FROM NELI’S KITCHEN

    Recipe Notes and Tips for the best liver and onions

    • 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.
    delicious chicken livers and onions served on a plate

    More Chicken Recipes

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

    Chicken Liver & Onions

    Quick and easy to make, this protein rich dinner is ready to serve in less than half an hour. Chicken liver and onions are super delicious and rich in flavor
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4 servings
    Calories 239kcal

    INGREDIENTS

    INSTRUCTIONS

    • 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.

    TIPS & 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
    Course Main Course
    Cuisine American
    Keyword chicken liver recipe, how to cook chicken livers
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