Chicken hearts are small and delicate. They're ready fast, making them ideal for a quick weeknight dinner. Sprinkle them with spices, pan-fry for five minutes, and dinner is ready!
I make this recipe often. It's easy, flavorful, and ready fast. We all enjoy it, with the notable exception of my youngest, the Picky Eater. I can't say I'm surprised! Organ meats are an acquired taste. However, if you'd like to try them, chicken hearts are a good place to start. They are easy to cook, their flavor is mild, and their texture is pleasantly chewy.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Raw chicken hearts: Depending on where you live, they're not always available in U.S. supermarkets. They're often packed with gizzards, and the tray contains way more gizzards than hearts. But you can find them in most Hispanic markets or order them online.
- Olive oil: Ghee is a good alternative.
- To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and ground cumin.
- Parsley or cilantro: Used for garnish.
Instructions
This recipe is quick and easy. Unlike beef heart, which requires slow cooking for optimal results, chicken hearts are suitable for quick pan-frying. They are small, so they are ready fast - five to seven minutes of pan-frying over medium-high heat, and they are done. They are also milder in flavor compared to beef heart.
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
In a large bowl, mix the hearts with olive oil and spices.
Cook them in a large skillet, stirring often, until cooked through. This should take about 5-7 minutes over medium-high heat.
Once done, transfer them to plates, pour the pan juices on top, and serve.
Great Recipe and I also cooked mine in butter and served over Red mashed taters! Thank you for the easy to follow recipes.
Michael Hill
Read more comments
Great Recipe and I also cooked mine in butter and served over Red mashed taters! Thank you for the easy to follow recipes.Recipe Tips
- Be sure not to overcook the hearts, or they will turn out tough. When properly cooked, they're tender if a bit chewy. However, I should note that the USDA recommends an internal temperature of 165°F.
- The hearts will release liquid into the pan as you cook them. The liquid will mix with the olive oil and spices. It's delicious! So, make sure to serve the hearts with this pan sauce. You can serve the hearts on a bed of something to absorb the sauce (rice, cauliflower rice, or mashed cauliflower) or serve them in a bowl with a spoon, as shown in the image below.
Recipe FAQs
They have a rich, meaty flavor similar to dark chicken meat but more intense. Their texture is tender yet pleasantly chewy when not overcooked.
It's best to cook them quickly. Because they're small and lean, slow cooking can make them rubbery and tough. Quick methods such as pan-frying help keep them juicy with a pleasant chew.
Yes. You can add sliced onions and mushrooms. Season them with salt and pepper and sauté them in olive oil over medium-high heat until golden and tender, for 5-7 minutes (lower the heat to medium if needed). Remove them to a plate, wipe the skillet clean with paper towels, add fresh oil, and cook the hearts per the recipe. Return the vegetables to the skillet and cook for another minute or two to let the flavors meld.
You can keep the leftovers in a sealed container in the fridge for up to 3 days. Reheat them covered in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge and then reheat them covered in the microwave.
Serving Suggestions
As mentioned above, I like to serve this dish over cauliflower rice or mashed cauliflower to absorb the tasty pan juices. I also like to add a vegetable, such as roasted green beans, roasted asparagus, steamed broccoli, or (as shown in the photo below) roasted mini peppers.
Recipe Card
Sautéed Chicken Hearts
Video
Ingredients
- 1 pound chicken hearts
- 2 tablespoons olive oil - extra-virgin
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 2 tablespoons parsley - chopped
Instructions
- Place the chicken hearts, olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cumin in a large bowl.1 pound chicken hearts, 2 tablespoons olive oil, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon ground cumin
- Use a large spoon to mix everything together, coating the hearts with the oil and seasonings.
- Heat a large, heavy frypan over medium-high heat for about 3 minutes.
- Add the seasoned hearts. Cook, stirring often, until browned and cooked through, 5-7 minutes. If the pan becomes too hot, lower the heat to medium.
- Divide the hearts between four plates. Drizzle them with the pan juices, garnish with chopped parsley, and serve.2 tablespoons parsley
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- Make sure not to overcook the hearts, or they will turn out tough. When properly cooked, they're nice and tender, if a bit chewy. Having said that, keep in mind that the USDA recommends an internal temperature of 165°F.
- The hearts will release liquid into the pan as you cook them. The liquid will mix with the olive oil and spices. It's delicious! So, make sure to serve the hearts with this pan sauce. You can serve the hearts on a bed of something to absorb the sauce (rice, cauliflower rice, or mashed cauliflower) or serve them in a bowl with a spoon.
- You can keep the leftovers in a sealed container in the fridge for up to 3 days. Reheat them covered in the microwave at 50% power. You can also freeze the leftovers for up to three months. Thaw them overnight in the fridge and then reheat them covered in the microwave.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Darlene says
Great recipe!
Vered DeLeeuw says
Glad you enjoyed it, Darlene! Thanks for the review.