Creamy Chicken Livers Recipe
Get ready to fall in love with Creamy Chicken Livers—a dish that transforms humble ingredients into pure comfort food magic. This recipe is all about luscious, tender chicken livers nestled in a silky, seasoned cream sauce with caramelized onions, just a hint of freshness from herbs, and plenty of savory depth. Whether you serve it over pillowy mashed potatoes, spoon it on crunchy toasted bread, or just eat it straight from the skillet (no judgment!), these Creamy Chicken Livers are deeply nourishing and absolutely unforgettable.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity: each ingredient plays a key role in building bold flavor, creamy texture, or an appealing pop of color. With a few pantry staples and fresh touches, making incredible Creamy Chicken Livers at home is easier (and tastier) than you think!
- Chicken livers: Choose fresh, trimmed livers for the most tender bite—don’t skip cleaning them for the best texture.
- Olive oil or butter: Either adds delicious richness, but mixing them gives you the best of both worlds for sautéing.
- Onion: Thinly sliced, it caramelizes into sweet ribbons that balance the savory livers.
- Garlic: Just two cloves infuse the dish with deep, mouthwatering aroma—don’t let it burn!
- Chicken broth: This simple addition creates a savory backbone and keeps the sauce light yet flavorful.
- Heavy cream: The secret behind the creamy sauce—don’t substitute milk, you want decadent richness here.
- Dry white wine (optional): Adds a subtle acidity and complexity to deglaze the pan. If skipping, just use extra broth.
- Salt & black pepper: Season generously to lift all the flavors; taste and adjust at the end.
- Dried or fresh thyme: A half teaspoon adds an herbal note that pairs beautifully with both liver and cream.
- Fresh parsley (optional): Chopped and scattered on top, parsley brings both color and a pop of freshness.
- Crusty bread or mashed potatoes: No way to skip serving! These are perfect for sopping up every last drop of the luscious sauce.
How to Make Creamy Chicken Livers
Step 1: Sear the Chicken Livers
Start by heating your olive oil or butter in a large skillet over medium-high heat; when it’s shimmering or foamy, add your chicken livers in a single, even layer. Cook them for just 2 to 3 minutes per side—you want a gorgeous, golden brown crust but the centers still slightly pink (this is key for that melt-in-your-mouth texture). Once browned, scoop them out gently and set aside; they’ll finish cooking later.
Step 2: Sauté the Onions and Garlic
Using the same skillet (so you keep all those savory browned bits), add your sliced onions. Let them cook low and slow for 4 to 5 minutes, stirring occasionally until they turn beautifully soft and golden with a hint of sweetness. Add minced garlic and let it sizzle for a minute, releasing its irresistible aroma.
Step 3: Deglaze with Wine and Broth
Pour in the dry white wine (if using), scraping up any bits stuck to the bottom of your pan—this step adds wonderful depth and a whisper of acidity. Let the wine cook down for about 2 minutes, then stir in the chicken broth, lowering the heat to medium-low. Simmer for 3 to 4 minutes to blend and concentrate the flavors.
Step 4: Create the Creamy Sauce
Now for the magic! Add the heavy cream, thyme, salt, and pepper to the skillet. The sauce will instantly take on a dreamy, silky texture. Gently return the browned livers to the pan, nestling them into that creamy goodness. Let it all simmer together for another 5 to 7 minutes, stirring occasionally, until the sauce thickens just a bit and the livers are cooked through but not dry.
Step 5: Finish and Serve
Turn off the heat and sprinkle with chopped fresh parsley (if you like a burst of color and freshness). Serve your Creamy Chicken Livers piping hot over a big pile of mashed potatoes, buttery rice, or alongside thick slices of warm, crusty bread. Don’t forget to spoon over plenty of that sauce!
How to Serve Creamy Chicken Livers
Garnishes
A sprinkle of fresh parsley adds instant brightness and a splash of green that makes the creamy, rich livers pop on the plate. If you’re feeling fancy, try a few grinds of black pepper or even a lemon zest curl right before serving—just for that extra bit of flair!
Side Dishes
Creamy Chicken Livers are made for pairing with something comforting. Creamy mashed potatoes, buttery noodles, or a soft polenta soak up all that decadent sauce. For a lighter option, spoon the livers over steamed rice or pile them atop thick slabs of toasted sourdough. Add a simple green salad on the side to balance the richness.
Creative Ways to Present
For an elegant appetizer, serve the Creamy Chicken Livers on crostini or toasted baguette rounds—perfect party fare! If you’re looking for something rustic, bring the skillet straight to the table and let everyone dig in family-style. Or try layering the livers in shallow bowls with a swirl of sauce and a sprinkle of herbs for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer your cooled Creamy Chicken Livers to an airtight container and refrigerate promptly. They’ll keep well in the fridge for up to two days. The flavors deepen as they mingle—a little rest does wonders!
Freezing
While technically you can freeze this dish, the creamy sauce may separate slightly when thawed. If you do freeze, pack the livers and sauce tightly in a freezer-safe container for up to 2 months. For best results, thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
To reheat, warm the Creamy Chicken Livers slowly in a skillet over low to medium heat, stirring frequently and adding a splash of chicken broth or cream if needed to loosen the sauce. Avoid microwaving if you can, as it can toughen the livers—a gentle touch keeps them tender and luscious.
FAQs
Can I use frozen chicken livers for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking. Excess moisture can prevent that lovely sear, so drying well is key for the perfect texture.
Should I soak chicken livers before cooking?
Some cooks like to soak chicken livers in milk for 30 minutes to mellow their flavor. It’s not required with fresh livers, but if you’re sensitive to a strong taste, soaking is a great optional step.
What type Main Course
A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal. If you don’t have wine or prefer not to use it, you can simply use extra chicken broth—the Creamy Chicken Livers will still be packed with flavor!
How do I know when chicken livers are cooked properly?
They should be lightly browned outside and just barely pink inside. Overcooked livers become tough and grainy, so watch that timing—they’ll finish cooking in the sauce for the perfect, creamy bite.
Is this recipe gluten-free?
Yes, Creamy Chicken Livers are naturally gluten-free if you serve them without bread or choose a gluten-free bread variety as your side.
Final Thoughts
If you’re searching for a cozy, flavor-packed meal that feels both comforting and a little bit special, it’s time to give Creamy Chicken Livers a spot on your table. With its silky sauce and hearty flavors, this dish is proof that simple ingredients can turn into something extraordinary when shared with those you love. Try it tonight and discover your new favorite way to enjoy chicken livers!
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Creamy Chicken Livers Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this luxurious and creamy chicken livers recipe that is sure to satisfy your cravings for a rich and comforting meal. Perfectly cooked chicken livers in a velvety sauce with onions and garlic, served over mashed potatoes or crusty bread.
Ingredients
1 pound chicken livers trimmed and cleaned
- 2 tablespoons olive oil or butter
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup dry white wine (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or fresh chopped thyme
- 1 tablespoon chopped fresh parsley (optional)
- crusty bread or mashed potatoes for serving
Instructions
- Heat olive oil or butter: In a large skillet over medium-high heat.
- Cook chicken livers: Sear for 2 to 3 minutes per side until browned.
- Sauté onions: Add sliced onions and cook until soft and golden.
- Add garlic and deglaze: Cook garlic, deglaze with white wine, then add chicken broth.
- Simmer: Reduce heat, add cream, thyme, salt, and pepper. Return livers to the pan.
- Garnish and serve: Finish with parsley and serve over mashed potatoes or bread.
Notes
- Do not overcook the livers—keeping them slightly pink inside ensures tenderness.
- For a richer flavor, use a mix of butter and olive oil.
- This dish pairs well with buttery mashed potatoes or polenta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 370mg
