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Creamy sautéed chicken livers in a velvety garlic sauce garnished with fresh parsley.
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5 from 1 vote

Creamy Sautéed Chicken Livers

These creamy sautéed chicken livers are tender, rich, and full of flavor. Cooked with caramelized onions, garlic, and a velvety cream sauce, this quick 30 minute recipe is comforting, simple, and perfect for busy nights.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Keyword: Sautéed Chicken Livers
Servings: 4 servings
Calories: 262kcal
Author: Ioana Borcea from LowCarbSpark.com

Ingredients

  • 2 lb chicken livers trimmed and cut in half
  • 2 tbsp olive oil or butter, ghee, or avocado oil
  • 1 medium onion thinly sliced
  • 4 garlic cloves minced
  • ½ cup heavy cream
  • ¼ cup white wine see notes for substitutes
  • 1 tsp dried thyme
  • 1 tsp paprika regular or smoked
  • salt and pepper to taste
  • fresh parsley for garnish
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Instructions

  • Heat the olive oil (or oil of choice) in a large skillet over medium high heat. Add the sliced onion and cook for about 5 minutes, until softened and lightly golden.
    how to make Sauteéd Chicken Livers
  • Add the minced garlic and cook for one more minute, stirring to keep it from burning.
    how to make Sauteéd Chicken Livers
  • Add the chicken livers to the skillet. Cook for several minutes, stirring occasionally, until the livers are browned on the outside and no longer pink in the center.
    how to make Sauteéd Chicken Livers
  • Pour the water into the skillet so the livers are mostly covered. Reduce the heat to medium low and let everything simmer for about 15 minutes.
    Creamy chicken livers simmering in a thick, velvety sauce in a skillet.
  • Once most of the water has reduced, pour in the white wine. Cook for about 2 minutes to deepen the flavor. If skipping the wine, see notes for substitutions.
  • Add the heavy cream and stir well. Add thyme, paprika, salt, and pepper. Let the sauce simmer gently for 5 minutes until it thickens and coats the livers.
  • Remove from heat and garnish with fresh parsley. Serve warm with your favorite sides.

Video

Notes

  • Season at the right time: Add salt toward the end of cooking to keep the livers tender and prevent drying.
  • Dairy free option: Replace heavy cream with coconut cream.
  • No wine: Use chicken broth plus 1 tsp lemon juice or apple cider vinegar.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 5g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 408mg | Sodium: 86mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12905IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 10mg | Net Carbs: 4g