Chicken Livers with Mushrooms
Indulge in the rich flavors of this hearty Chicken Livers with Mushrooms recipe—a quick, elegant dish perfect for cozy weeknight dinners or an impressive weekend meal. Tender chicken livers are pan-seared to golden perfection, then combined with earthy button mushrooms sautéed in butter, garlic, and onions. A fragrant blend of paprika and thyme enhances the depth, while a silky cream sauce infused with chicken broth ties everything together. Sprinkled with fresh parsley, this comforting dish is perfectly paired with crusty bread, fluffy rice, or creamy mashed potatoes. Ready in just 35 minutes, this recipe delivers restaurant-quality flavor in the comfort of your home. Perfect for anyone seeking a budget-friendly, protein-packed meal loaded with bold, savory goodness!
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Recipe Information
Ingredients
- 500 grams chicken livers
- 250 grams button mushrooms (sliced)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 120 milliliters chicken broth
- 60 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Clean the chicken livers by trimming off any connective tissue or fat. Rinse them under cold water and pat them dry with paper towels.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the chicken livers to the skillet in a single layer. Cook for 2-3 minutes on each side until browned but still pink in the center. Remove the livers from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Sauté the minced garlic and chopped onion for 2-3 minutes until softened and fragrant.
Add the sliced mushrooms to the skillet. Sprinkle with paprika and thyme. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden and release their moisture.
Deglaze the skillet by pouring in the chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes.
Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper.
Return the chicken livers to the skillet, along with any juices that accumulated on the plate. Gently stir to coat them in the sauce.
Simmer everything together for another 3-4 minutes, until the livers are warmed through and cooked to your desired level of doneness.
Sprinkle with chopped fresh parsley before serving. Serve hot with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 9.6 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.3 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 50 mg | 4% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
