Sauteed Chicken Hearts

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Chicken hearts are small and delicate. They're ready fast, making them ideal for a quick weeknight dinner. Sprinkle them with spices, pan-fry them for five minutes, and dinner is ready!

Chicken hearts are served on a dark plate.

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. Their flavor is mild, and their texture is pleasantly chewy.

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Raw chicken hearts: They're not easy to find in U.S. supermarkets. I either special-order them at Whole Foods or buy them online.
Olive oil: It's best to use extra-virgin olive oil.
To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and ground cumin.
Parsley: Used for garnish.

Variations

Cook the hearts in ghee instead of olive oil. It's delicious!
Add more spices. I sometimes add a pinch of dried thyme or oregano.
Cook them with sliced onions and mushrooms.

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 on medium-high heat, and they are done. They are also milder in flavor compared to beef heart.

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

In a large bowl, mix the hearts with olive oil and spices.

Hearts, olive oil, and spices in a bowl.

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.

Expert Tips

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.
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

Where can I buy chicken hearts?

That's the challenging part! In U.S. supermarkets, they're usually packed with gizzards, and the tray contains way more gizzards than hearts. But you can find them in most Hispanic markets. You can also order them online. Sometimes, I ask the butchers at Whole Foods to special-order them for me.

Are they tasty?

They're an acquired taste, but I do love them, especially when made according to the recipe below. They readily take on any spices you use, and their texture is pleasantly chewy. The olive oil and cumin greatly enhance their delicate flavor.

How long should I cook the hearts?

Not long! 5-7 minutes over medium-high heat is just right. Lower the heat to medium if the pan becomes too hot. The USDA says they should reach an internal temperature of 165°F.

Serving Suggestions

As mentioned above, I like to serve this dish on top of cauliflower rice or mashed cauliflower to absorb the tasty pan juices. I also like to add a vegetable like roasted green beans, roasted asparagus, steamed broccoli, or (as shown in the photo below) roasted mini peppers.

Chicken hearts are served with mini peppers.

Storing Leftovers

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.