How to cook chicken livers with onions?

Start by cleaning and soaking the livers (milk soak optional). Slice onions and sauté until soft and golden. In another pan, sear the livers quickly—about 2–3 minutes per side—then combine with onions and deglaze the pan with a splash of broth or vinegar. This quick method delivers deep flavor and perfect texture.

Why is liver served with onions?

Onions mellow the strong flavor of liver, adding sweetness and balance. They also provide texture contrast and soak up the pan juices, creating a rich, satisfying pairing. The natural umami in onions enhances the liver’s depth, making this combo a timeless favorite in kitchens around the world.

Is chicken liver and onions good for you?

Yes—chicken liver is rich in iron, vitamin A, folate, and protein. Onions bring antioxidants and prebiotic fiber to the dish. Together, they create a nutrient-dense, low-cost meal that supports energy, immunity, and overall wellness. Just keep portions moderate due to the liver’s high vitamin A content.

What goes well with chicken livers?

Mashed potatoes, rice, crusty bread, or roasted veggies are classic choices. Lighter sides like arugula salad or tangy slaws also work well. This chicken liver with onions recipe is flexible enough to pair with bold spices, creamy textures, or fresh, crunchy elements depending on your mood and pantry.

Chicken Liver with Onions Recipe: Simple Southern Comfort Done Right

Name: Chicken Liver with Onions Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 lb chicken livers, cleaned and trimmed; 2 large yellow onions, thinly sliced; 3 tbsp unsalted butter; 1 garlic clove, minced; 1/2 cup chicken broth or water; 1 tbsp balsamic vinegar (optional); Salt and black pepper to taste; Fresh parsley for garnish

Description

A simple, rich chicken liver with onions recipe that’s quick, flavorful, and budget-friendly perfect for comfort food lovers.

Ingredients

Scale

1 lb chicken livers, cleaned and trimmed
2 large yellow onions, thinly sliced
3 tbsp unsalted butter
1 garlic clove, minced
1/2 cup chicken broth or water
1 tbsp balsamic vinegar (optional) Salt and black pepper to taste Fresh parsley for garnish

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Instructions

1. Soak chicken livers in milk (optional) for 30 minutes, then drain and pat dry. 2. Melt butter in a skillet and sauté onions over medium heat until golden and caramelized, about 10–15 minutes. 3. Add garlic and cook for 1 minute more. 4. In a separate pan, sear chicken livers over medium-high heat until browned on the outside and slightly pink inside, 2–3 minutes per side. 5. Deglaze the onion pan with chicken broth and vinegar, then return the livers to the pan. 6. Stir gently to coat and cook for 1–2 more minutes to combine flavors. 7. Season with salt and pepper, then garnish with parsley. 8. Serve hot with your favorite side dish.

Notes

Optional: Add smoked paprika or thyme for extra flavor. Do not overcook the livers to avoid toughness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Pan-fried
Cuisine: Southern

Nutrition

Serving Size: 1 plate
Calories: 285
Sugar: 3g
Sodium: 210mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 23g
Cholesterol: 370mg

Description

Ingredients

Instructions

Notes

Nutrition

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