Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéed
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 385 mg
