This Creamy Chicken Liver recipe offers a delicious way to dive into the world of nutrient-dense organ meats. Smothered in a creamy sauce made with caramelized onions, mushrooms, thyme, and sour cream - even those who shy away from organ meats will be won over. Serve chicken livers with cream over your favorite side dish that will soak up the velvety sauce.
If you've been apprehensive about the strong flavor of liver, this chicken liver gravy may change your mind. I admit that beef liver pate has a very strong flavor. It's smooth, delicious, and perfect on crusty bread, but, nevertheless, it still has a very robust, gamey flavor.
Chicken liver is different, though. It's much milder, and I find that it doesn't require soaking in lemon juice or milk.
But even better is chicken livers with cream! Here, chicken liver takes on a delicious, more palatable taste in the creamy sauce alongside savory ingredients like onions, mushrooms, fresh thyme, white wine, and sour cream.
It's the most deliciously luxurious way to hide that distinct rich flavor. And perhaps could be the gateway dish to get you to explore more organ meats.
Looking for more tasty nutrient-dense recipes? Check out beef tongue tacos or tacos de lengua, air fryer lamb loin chops, and air fryer duck.
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Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 25-30 minutes to cook
- Cooking Method: Stovetop
- Dietary Info: Primal, Low-Carb/Keto, GAPS, WAPF
- Tools Needed: sharp knife, cutting board, and large skillet
- Skill Level: Intermediate
What is WAPF? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Key Features & Benefits
- Nose-to-tail eating - Incorporating chicken liver into your diet allows you to embrace the whole animal, reducing waste and honoring the traditional practice of using every part of the animal for sustenance.
- Nutrient dense - Compared to muscle meats, chicken liver boasts a heartier dose of essential vitamins and a variety of minerals per serving.
- Cost efficient - Because chicken livers are considered a discard, they are often more budget-friendlier than premium cuts.
- Delicious flavor profile: This creamy gravy features tender chicken livers that are hidden in savory and rich mushroom sauce.
Ingredients for Creamy Chicken Livers
Learn how to make creamy chicken liver recipe with 6 simple ingredients. This easy recipe comes together in 40 minutes.
- Chicken liver: The star of the dish - chicken livers, when cooked properly are tender and full of flavor. Use the freshest and best quality of chicken liver you have access to. When I can't get them from my local farmer, I check with the Whole Foods meat counter and opt for a local chicken farm that sells organic and pasture-raised chicken liver.
- Onion: Yellow onion adds a subtle sweetness and depth of flavor. Sauteeing them in butter until translucent helps to build a flavorful base for the dish.
- White mushrooms: With their earthy flavor and meaty texture, mushrooms complement chicken livers perfectly. I used white button mushrooms but you can use baby bella mushrooms or even a wild variety like chanterelles or morels.
- Fresh thyme: Adds a welcoming herbal note to the chicken liver gravy, offsetting the rich flavors.
- White wine: Dry white wine adds acidity and depth of flavor. It also helps to deglaze the pan, releasing any browned bits stuck to the bottom.
- Sour cream: Provides creaminess and tanginess to the dish, balancing the richness of livers and adds a velvety texture. Use homemade sour cream for best flavor!
- Butter: The fat helps to saute the onions, mushrooms, and chicken livers, creating a savory base for the creamy sauce. Use unsalted butter to better control the saltiness.
See the recipe card for exact quantities.
Substitutions and Variations
- Sour cream subs - Use any combination of cream cheese, heavy cream, milk, or even Greek yogurt to achieve the smooth texture that sour cream offers.
- Use a different cooking fat - I love using butter in a creamy gravy because it contributes towards the richness and is naturally high heat. But you can use olive oil or beef tallow (bone broth fat).
- Add umami flavor - Add a few sliced garlic cloves and bay leaves during the simmering. You can even add a splash of Worcestershire sauce to really amp up the flavor.
- Swap out wine. Replace white wine with chicken feet bone broth.
- Give it a fiery flavor. Throw in a pinch of chili flakes or a whole red chili pepper during the simmering (don't forget to retrieve it later).
- Try other herbs. Swap thyme with oregano, rosemary, or fresh parsley.
💭Make it Nutrient-Dense: Organ meats are incredibly nutrient dense, and therefore, you don't need a lot of it to reap the benefits that muscle meats offer. Therefore, I 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 Creamy Chicken Livers
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. Saute
In a large skillet skillet over medium-high heat, melt 2 tablespoons butter. Add sliced onion and cook until translucent, stirring occasionally.
Step 2. Add
Move the onions to the edge of the pan and add sliced mushrooms. Cook on medium heat, stirring occasionally until the mushrooms are tender and have reduced in size.
Step 3. Clean
Meanwhile, rinse the chicken livers under cold running water and pat them dry with a paper towel to remove excess moisture. Remove any stringy parts and cut the livers into small pieces.
Step 4. Cook
Move the onion and mushroom mixture to the edges of the skillet. Add the remaining butter and wait for it to melt. Add the cut chicken livers to the center, season with salt, and cook, stirring occasionally, for about 5 minutes.
Step 5. Pour
Add thyme and wine and gently stir to combine everything, continue cooking over medium heat for another 3 minutes. It will appear watery, but the alcohol will cook off and the wine will help thin out the sour cream in the next step.
Step 6. Add
Stir in sour cream and reduce heat to low heat. Gently cook until smooth and thoroughly combined. This will take approximately 5-10 minutes. Remove from heat, garnish with fresh thyme, and serve.
Helpful Tips for Chicken Livers with Cream
- Clean chicken liver. Though it's not necessary to wash chicken meat, I do try to clean chicken livers thoroughly. 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.
- Resist the urge to frequently stir. When sauteeing solid ingredients like onions, mushrooms, and chicken livers, stir occasionally, not frequently as that will reduce the direct exposure to heat.
- Add ingredients gradually. Sauté onions first until it becomes soft and translucent, then add mushrooms and wait for the moisture to cook off. Adding ingredients in intervals like this allows the flavors to develop.
- Deglaze the pan. Pour the wine in a steady stream, while stirring constantly to deglaze the pan and release any browned bits from the bottom of the pan, known as fond. That will provide major flavor!
- Simmer on low heat. While the onions, mushrooms, and livers benefit from high heat, you want to reduce the heat to low or medium-low heat when adding wine and sour cream. This will allow the creamy chicken livers to gently simmer and flavors to meld.
Serving Suggestions
Think of this creamy chicken liver recipe like a thick, velvety gravy that only gets better when served with a side dish that can appropriately soak up all the delicious juices. Try these options: Healthy grains: Consider serving these creamy chicken livers over a side of ancient grain like Instant Pot buckwheat or millet cooked in Instant Pot. It's also tasty over fluffy, plain white rice (but cook it in chicken feet bone broth for a boost of nutrition). Vegetable sides: If you're wanting to stick to grain-free options, try cottage cheese mashed potatoes, air fryer bok choy, or air fried squash and zucchini.
More creamy chicken liver pairing suggestions:
- Instant Pot Buckwheat27 Minutes
- Creamy Mashed Potatoes with Cottage Cheese25 Minutes
- Crispy Oven Roasted Garlic Potatoes50 Minutes
- How to Cut and Cook Spaghetti Squash for Long Strands1 Hours 10 Minutes
Storage and Reheating Instructions
How long do creamy chicken livers last in the refrigerator?
To store: Store leftover creamy chicken livers in an airtight container in the refrigerator for up to 4 days.
Storage containers: These glass snap containers are perfect for leftovers.
To freeze: I don't recommend freezing this dish as dairy products don't generally freeze well. The sour cream may separate upon thawing, resulting in a less creamy and grainy texture.
To reheat: Transfer the desired amount of chicken livers to a saucepan and gently warm over low to medium heat, stirring occasionally, until heated through. You can cover the saucepan or keep it uncovered. You may also need to add a splash of cream, milk, broth, or water to loosen the chicken liver gravy.
Frequently Asked Questions
Nothing compares to fresh thyme in a recipe like this one. But in a pinch, you can use dried thyme to replace fresh. Use about half the amount or follow this fresh to dried herb conversion in this fresh vs. dried parsley post.
No, while beef liver benefits greatly from a good soak due to its bold and robust flavor, you can confidently skip that step here. Fresh chicken livers are much milder in taste and texture than beef. Besides, any gamey flavor that is associated with chicken liver is heavily reduced when cooked in a rich and creamy gravy.
Absolutely! Make this creamy gravy up to 4 days in advance. Allow it to cool completely before transferring it to a food container and storing it in the fridge. Reheat gently over low heat on the stove, stirring frequently.
Looking for more nutrient-dense recipes? Here are some ideas:
Did you make this Creamy Chicken Livers? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Easy Creamy Chicken Liver Recipe
Equipment
- large stainless steel skillet
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion sliced into half moons
- 16 ounces white mushrooms sliced
- 1 pound chicken livers rinsed and cut into strips
- ½ teaspoon sea salt
- 2 teaspoons fresh thyme leaves
- ½ cup dry white wine
- 1 ½ cup sour cream
Instructions
- Saute: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add sliced onions and cook until translucent (approximately 5 minutes).
- Add: Move the onions to the edge of the pan, creating room in the center. Add sliced mushrooms and cook on medium heat, stirring occasionally until the mushrooms are tender and have reduced in size (approximately 10 minutes).
- Clean: Meanwhile, rinse the chicken livers under cold running water and pat them dry with a paper towel to remove excess moisture. Remove any stringy parts and cut the livers into thin strips.
- Cook: Move the onion and mushroom mixture to the edges of the skillet. Add the remaining butter and wait for it to melt. Add the cut chicken livers to the center, season with salt, and cook, stirring occasionally, for about 5 minutes.
- Pour: Add thyme and wine and gently stir to combine everything, continue cooking over medium heat for another 3 minutes. It will appear watery, but the alcohol will cook off and the wine will help thin out the sour cream in the next step.
- Add: Stir in sour cream and reduce heat to low heat. Gently cook until smooth and thoroughly combined (approximately 5 minutes). Remove from heat and serve.
Notes
- Add to hot pan. Whether you're adding onions, mushrooms, or livers, it's important that you add it to a hot pan. You want it to brown or sear and not sweat.
- Resist the urge to frequently stir. When sauteeing solid ingredients like onions, mushrooms, and chicken livers, stir occasionally, not frequently as that will reduce the direct exposure to heat.
- Add ingredients gradually. Cook the onion first until it becomes soft and translucent, then add mushrooms and wait for the moisture to cook off. Adding ingredients in intervals like this allows the flavors to develop.
- Simmer on low heat. While the onions, mushrooms, and livers benefit from high heat, you want to reduce the heat to low or medium-low heat when adding wine and sour cream. This will allow the creamy chicken livers to gently simmer.
- Deglaze the pan. Pour the wine in a steady stream, while stirring constantly to deglaze the pan and release any browned bits from the bottom of the pan, known as fond. That will provide major flavor!
Courtney says
I've been hesitant to cook chicken liver myself (from a lifetime of only ever having it fried), but I'm willing to try this. It looks delicious!
Anya says
You should! The creamy sauce hides the liver taste well.
Veronica says
So creamy and delicious, and I love the addition of the mushrooms!
Raquel says
Making this today - thanks for the recipe.
Allie says
Made this last night - turned out GREAT!
Kara says
This recipe is a winner! Will make it again!
Chichi says
Thank you for sharing this recipe. We enjoyed it. Yum
Laura says
Thank you for sharing this recipe.
Masha says
Delicious! Is this a Russian inspired dish?
Anya says
Glad you loved it Masha! It's not particularly Russian but chicken livers are very prominent in that culture. 🙂
Ruth says
I tried this and substituted the wine with apple cider vinegar (part vinegar and partwater). Also subed the sourcream with Elmlea double cream alternative.
the liver tastes lovely and the texture is good but the vinegar was overpowering... i may have used too much.is there anything I can put to counter the vinegar taste and balance it out?
Anya says
Hi Ruth! I would try to neutralize that with more fat like heavy cream or a touch of olive oil to mellow the vinegar flavor. Sometimes a small pinch of salt can help mask the sourness (I know it sounds weird but may work).