This nutrient-dense chicken liver and onions recipe calls for just 5 ingredients, plus salt and pepper and comes together in under 30 minutes. Flavorful from caramelized onions, garlic, and lots of black pepper for some fiery heat, this old fashioned chicken liver and onions recipe will be a keeper! Make sure to add this superfood to your meal plan this week!
You want the health benefits of liver but are apprehensive about eating it because of its rich, bold, and gamey taste? I got you.
The trick to making liver taste not only palatable but downright delicious is a combination of caramelized onions, garlic, and a generous helping of black pepper. That trifecta of flavors masks the liver taste in this sauteed liver and onions recipe. Plus, I offer a whole list of tips and tricks to make this humble cut of chicken shine. It's easy and seriously tasty!
Looking for more easy liver recipes? Check out beef liver pate, creamy chicken livers, and cod liver pate recipe.
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Recipe Overview
- Prep and Cook Time: 5 minutes to prep and 20-25 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: GAPS, Low-Carb, Keto, Paleo, Ancestral diet
- Tools Needed: sharp knife, cutting board, and skillet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love Sauteed Liver and Onions
- Avoid food waste - Embrace nose-to-tail eating and honor the whole animal instead of just the most common cuts like chicken breasts and thighs.
- Suitable for dietary needs - This recipe for chicken livers and onions is compatible with most healing diets.
- Classic dish simplified - You'll find old fashioned liver and onions recipes often call for flour and gravy but we're keeping things simple here. Just lots of onion, garlic, and black pepper to give it ample flavor without the stress.
- Bold Flavor Profile: I just love how black pepper and sweet caramelized onions are combined with the livers. It creates a perfect savory blend of flavors that's irresistibly delicious.
- Nutrient dense - Organ meats like chicken livers are incredibly nutrient-dense in comparison to muscle meats like chicken thighs, breasts, drumsticks, etc.. Additionally, chicken liver is a rich source of absorbable iron, selenium, zinc, vitamin B12, folate, and vitamin C.
Ingredients for Chicken Liver and Onions
Learn how to make old-fashioned liver and onions recipe with 5 simple ingredients, plus salt and pepper. See the recipe card for exact quantities.
- Chicken livers: Pasture-raised chicken livers are a rich source of protein, iron, and essential nutrients. Use the freshest and best quality of chicken livers you have access to. When I can't purchase them from my local farmer, I check with Whole Foods meat counter.
- Onions: Yellow onions add a subtle sweetness and a depth of flavor. Caramelizing them in butter and oil helps to build a flavorful base.
- Healthy fats: A blend of butter and avocado oil adds richness and flavor and helps to add creamy moisture.
- Garlic: Adds an aromatic flavor that complements the savory notes of chicken livers and onions.
- Salt and black pepper: Salt enhances the overall flavor of the dish while the generous amounts of black pepper gives it the fire that liver needs.
Substitutions and Variations
- Dairy free - Swap out the butter with ghee or another healthy fat like beef tallow to make it completely dairy free and Whole30 compliant.
- Deluxe - Top with bacon crumbles, shredded cheddar, and sliced green onions to make it deluxe. And consider serving it over baked potato to make it a whole meal.
- Bulk it up - If you want to make it a complete main course, consider adding some chicken muscle meat to the skillet. Boneless skinless chicken breasts and thighs will both work.
💭Tips to Make it Nutrient-Dense Did you know? Organ meats are incredibly nutrient dense, and therefore, you don't need a lot of it to reap the same benefits that muscle meats offer. So what? Prioritize quality over quantity. Choose free-range chicken livers from chickens raised on pasture and fed organic feed. Although they may cost more than conventional livers, the higher quality is definitely worth it.
How to Make Chicken Liver and Onions
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Caramelize
In a large skillet over medium-low heat, melt 2 tablespoons of butter and avocado oil. When the butter and oil are heated, add sliced onions and cook until caramelized, approximately 10-15 minutes, stirring regularly.
Step 2. Clean and Cut
While the onions are caramelizing, rinse the chicken livers under cold running water and pat them dry with a paper towel. Cut them into thin pieces, removing any thin, string-like membranes.
Step 3. Saute
Move the onions to the edge of the skillet and add the remaining butter. Add the chicken livers to the center of the skillet and cook, stirring occasionally, for about 5 minutes or until cooked through.
Step 4. Season
Add minced garlic, salt, and black pepper and stir to combine. Cook until garlic becomes fragrant (approximately 2 minutes), then remove from heat and serve immediately.
Helpful Tips for Sauteed Livers and Onions
- Clean chicken livers. Though I generally don't wash chicken meat (because that just spreads the germs throughout the sink), I do try to clean liver well. Rinse it in a colander under running cold water, pat it dry with a paper towel, and remove any stringy, connective tissue attached to the livers.
- Caramelize onions. Take your time to caramelize the onions. Stir them regularly but not frequently to allow them to have direct exposure to heat.
- Don't overcook the livers. Chicken livers cook quickly. In fact, most of the cooking time will be spent on the onions. So be mindful not to overcook them. After adding the chicken livers, cook them just until they are no longer angry pink (subtle pink is good).
- Don't burn the garlic. I prefer to add garlic at the very end and saute it just until fragrant to prevent it from burning. Stir well to evenly distribute and allow them to meld together.
Troubleshooting
- Onions are burning? Try reducing the heat to get even caramelization going.
- Onions are not caramelizing? Increase the heat to medium or medium-high but watch them carefully. They can go from translucent to burnt quickly.
- Overcooked the livers? It happens to the best of us. Give a splash of coconut aminos or Worcestershire sauce to add back some moisture.
💭Meal Prep Suggestion: Make this on the weekend to add a serving to your morning breakfast eggs. It's a great energy booster and packs in nutrition to start the day right.
Serving Suggestions
This chicken liver and onions recipe is more like a hefty appetizer, starter, or a small side to a meal. While it lacks that satiety factor that a good bake, like chicken potato broccoli casserole or spinach artichoke chicken casserole offers, it certainly makes up in taste and nutrition.
Think of it like your BFF to go with your morning eggs and a side of raw sauerkraut. Such a superfood of a breakfast to start the day off! But here are some other serving suggestions:
Side dish: Add it to a serving of cottage cheese mashed potatoes, Instant Pot buckwheat, or white rice cooked in chicken feet broth. For the ultimate nutrition, serve this with a ferment like simple kimchi recipe or red cabbage sauerkraut and pair it with any main course.
Main dish: Pair chicken liver and onions with no-soup tuna casserole or lazy cabbage rolls. It also goes great with a basic protein source like pork tenderloin or air fryer lamb loin chops. If you wanted something lighter, serve it with tuna potato salad.
More chicken liver and onions pairing suggestions:
- Simple Oven Roasted Buttered Cabbage Recipe30 Minutes
- Instant Pot Millet (Quick and Fluffy!)35 Minutes
- Creamy Mashed Potatoes with Cottage Cheese25 Minutes
- How to Cut and Cook Spaghetti Squash for Long Strands1 Hours 10 Minutes
Storage and Reheating Instructions
How long do chicken livers and onions last in the refrigerator?
To store: Store leftover sauteed liver and onions in an airtight container and store in the refrigerator for up to 3-4 days.
Storage containers: These glass snap containers are perfect for leftovers.
To freeze: Freeze in a freezer-safe container or a ziplock bag, removing as much air as possible to avoid freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge.
To reheat: Heat a skillet over medium heat and add the livers and onions. Add a splash of water or broth (chicken, beef bone broth, or meat stock will all work) to thin it out and loosen it a bit. Stir occasionally until heated through, about 5 minutes.
Frequently Asked Questions
No, there's no need to soak the chicken livers before cooking. Fresh chicken livers are much milder than beef in both taste and texture. Besides, any gamey and robust flavors that are present will be masked by the sweetness of caramelized onions and the seasonings.
I recommend using a large cast iron skillet or a stainless steel pan for better browning and caramelization. Avoid non-stick pans because of the teflon coating that can degrade at high temperatures, potentially releasing harmful chemicals into your food.
Unlike muscle meats, I always recommend washing the chicken livers well under cold running water to remove excess blood and impurities. After rinsing, pat them dry with paper towels and remove any string-like membranes for best results.
Looking for more organ meat recipes? Here are some ideas:
Did you make this Chicken Liver and Onions Recipe? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Chicken Liver and Onions Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons avocado oil
- 1 pound chicken livers cut into 1" pieces
- 2 yellow onions sliced into half-moons or quarter-moons
- 3 garlic cloves minced
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Saute: In a large skillet over medium-low heat, melt 2 tablespoons of butter and avocado oil. When the butter and oil is heated, add sliced onions and cook until caramelized, approximately 10-15 minutes, stirring frequently.
- Cut: While the onions are caramelizing, rinse the chicken livers under cold running water and pat them dry with a paper towel. Cut them into thin pieces.
- Cook: Move the onions to the edge of the skillet and melt the remaining butter. Add the chicken livers to the center of the skillet and cook, stirring occasionally, for about 5 minutes or until cooked through.
- Season: Add minced garlic, salt, and black pepper and stir to combine. Cook until garlic becomes fragrant (approximately 2 minutes), then remove from heat and serve immediately.
Notes
- Clean chicken livers. Though I generally don't wash chicken meat (because that just spreads the germs throughout the sink), I do try to clean liver well. Rinse it in a colander under running cold water, pat it dry with a paper towel, and remove any stringy, connective tissue attached to the livers.
- Caramelize onions. Take your time to caramelize the onions. Stir them regularly but not frequently to allow them to have direct exposure to heat.
- Don't overcook the livers. Chicken livers cook quickly. In fact, most of the cooking time will be spent on the onions. So be mindful not to overcook them. After adding the chicken livers, cook them just until they are no longer angry pink (subtle pink is good).
- Don't burn the garlic. I prefer to add garlic at the very end and saute it just until fragrant to prevent it from burning. Stir well to evenly distribute and allow them to meld together.
Tess says
This recipe is a winner! Will make again.