Chicken Livers

Sauteed chicken livers and onions make a hearty and delicious meal!


  • 1 lb. fresh chicken livers
  • 1 1/2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika


  1. On a plastic cutting board, trim any visible fat from the chicken livers and slice the larger ones into smaller pieces for even cooking. Gently pat them dry with a paper towel to absorb excess moisture. Wash your hands well after handling the livers.
  2. Heat a non-stick pan over medium heat and add the oil. Once hot, hot, add the onions in along with 1/2 teaspoon salt. You want to cook them, stirring throughout, until they are nice and golden brown. This will take about 8 to 10 minutes. Once ready, remove them from the pan onto a plate.
  3. Add the livers, 1/2 teaspoon of salt, pepper, garlic powder, and paprika to the same pan. Continue cooking them for about 3 minutes on the first side; you want a nice brown sear on the outside, flip them, and cook until both sides are done and the middles are slightly pink or just light grey to about 165F. Side note: overcooking them will make them dry out and feel grainy, and we don’t want that.
  4. Once cooked, add the onions back into the pan, gently toss them to heat through for about 30 seconds, transfer everything onto a platter, and serve.