I like that this dish strikes the perfect balance between rustic and refined. The chicken livers turn wonderfully tender, the cream sauce is smooth and luxurious, and the subtle notes of thyme, garlic, and cream give it a beautiful depth of flavor. It’s packed with nutrients, naturally low in cost, and pairs wonderfully with mashed potatoes, rice, or even a piece of crusty bread to soak up the sauce.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 lb (450g) chicken livers, trimmed and cleaned 2 tbsp butter or olive oil 1 small onion, finely chopped 2 cloves garlic, minced ½ cup mushrooms, sliced (optional) ½ cup chicken broth ¾ cup heavy cream 1 tsp Dijon mustard (optional) Salt and black pepper, to taste 1 tsp fresh thyme or ½ tsp dried thyme Fresh parsley, chopped (for garnish)
Directions
Prepare the chicken livers: I start by trimming away any connective tissue or fat from the chicken livers, then pat them dry with paper towels so they sear properly.
Cook onions and garlic: In a large skillet, I heat butter or olive oil over medium heat. I add the chopped onions and sauté for 3–4 minutes until soft and translucent. Then I add the garlic and cook for another minute until fragrant.
Cook the chicken livers: I increase the heat to medium-high and add the chicken livers in a single layer. I cook them for about 3–4 minutes per side until browned on the outside but still slightly pink inside. If I prefer them fully cooked, I leave them a minute longer, but I avoid overcooking since that can make them tough.
Deglaze and simmer: I pour in the chicken broth to deglaze the pan, scraping up all the flavorful browned bits from the bottom. I let the liquid reduce for about 2 minutes.
Add cream and season: I stir in the heavy cream, Dijon mustard (if using), thyme, salt, and pepper. I let it simmer gently for 3–4 minutes until the sauce thickens slightly and coats the livers beautifully.
Serve: I garnish the dish with freshly chopped parsley and serve it hot over mashed potatoes, rice, or slices of crusty bread.
I like adding my own touch depending on what I’m craving. A splash of balsamic vinegar adds a hint of sweetness and acidity, while a pinch of cayenne or paprika gives a nice warmth. When I want a richer flavor, I sauté some mushrooms along with the onions. I’ve also swapped the Dijon mustard for a little soy sauce for a deeper umami flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them gently on the stovetop over low heat to avoid overcooking the livers and thinning the sauce. I don’t recommend freezing this dish, as the cream sauce can separate and the livers can become grainy once thawed.
FAQs
How do I know when chicken livers are cooked properly?
I look for them to be browned on the outside and slightly pink inside. If they’re cooked until gray all the way through, they’ll be tougher and less creamy.
Can I make this without mustard?
Yes, I can skip the Dijon mustard or replace it with a small squeeze of lemon juice for brightness.
What can I serve this with?
I love it with mashed potatoes, rice, or buttered noodles. It’s also delicious served over toast or crusty bread.
Can I add vegetables?
Yes, I often add mushrooms, spinach, or even peas for extra texture and flavor.
How do I make the sauce thicker?
I let it simmer a little longer to reduce naturally, or I stir in a teaspoon of cream cheese for added creaminess.
Can I make it dairy-free?
Yes, I can substitute the butter with olive oil and use coconut cream instead of heavy cream.
What herbs go well with this dish?
Thyme works beautifully, but rosemary, sage, or parsley are also great options.
Can I prepare the livers ahead of time?
I can trim and clean them ahead of time, but I cook them fresh for the best texture.
How can I make the flavor deeper?
I add a splash of balsamic vinegar or Worcestershire sauce at the end of cooking to enhance the umami.
Conclusion
I love how this creamy chicken livers recipe turns a simple ingredient into something that feels gourmet. The sauce is silky and rich, the livers are tender and flavorful, and every bite feels comforting and satisfying. It’s a dish that proves that with just a few good ingredients, even the most humble foods can become something truly special.
This Creamy Chicken Livers recipe transforms a simple ingredient into a rich, elegant dish. Tender chicken livers simmered in a velvety cream sauce with garlic, thyme, and a hint of Dijon create a comforting, flavorful meal that feels indulgent yet comes together in under 30 minutes.
Ingredients
1 lb (450g) chicken livers, trimmed and cleaned
2 tbsp butter or olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ cup mushrooms, sliced (optional)
½ cup chicken broth
¾ cup heavy cream
1 tsp Dijon mustard (optional)
Salt and black pepper, to taste
1 tsp fresh thyme or ½ tsp dried thyme
Fresh parsley, chopped (for garnish)
Instructions
Prepare the chicken livers: Trim away any connective tissue or fat and pat dry with paper towels to ensure proper searing.
Cook onions and garlic: In a large skillet, heat butter or olive oil over medium heat. Add the onions and sauté for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.
Cook the livers: Increase the heat to medium-high and add the chicken livers in a single layer. Cook for 3–4 minutes per side until browned outside but still slightly pink inside. Avoid overcooking to keep them tender.
Deglaze the pan: Pour in the chicken broth, scraping up browned bits. Let it reduce for about 2 minutes.
Make the sauce: Stir in the cream, Dijon mustard (if using), thyme, salt, and pepper. Simmer gently for 3–4 minutes until the sauce thickens slightly and coats the livers.
Serve: Garnish with chopped parsley and serve hot over mashed potatoes, rice, or crusty bread.
Notes
Do not overcook the livers; they should be slightly pink inside for a tender texture.
Add mushrooms or spinach for extra flavor and texture.
A splash of balsamic vinegar or Worcestershire sauce enhances the richness.
For a dairy-free version, use olive oil and coconut cream instead of butter and heavy cream.
Serve with mashed potatoes, buttered noodles, or toast to soak up the sauce.
