Sautéed Chicken Livers
These sautéed chicken livers and onions make a hearty and delicious meal in 20 minutes!
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Ingredients
- 1 lb fresh chicken livers
- 1 ½ tablespoons olive oil
- 1 large onion, sliced
- 1 teaspoon salt, divided
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
Prep the chicken livers:
- 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.
Cook the onions:
- Heat a non-stick pan over medium heat and add the oil. Once hot, hot, add the onions in along with ½ 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.
Cook the livers:
- Add the livers, ½ 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.
Combine:
- 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.
Nutrition
Serving: 1 serving | Calories: 195kcal | Carbohydrates: 4g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 391mg | Sodium: 664mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12687IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 10mg
