Sauteed Chicken Hearts

Chicken hearts are small and delicate. They're ready fast, making them ideal for a quick weeknight dinner.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 240kcal

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

Place the chicken hearts, olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cumin in a large bowl.
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.

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 says they should reach 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.