This chopped chicken liver is about as simple as it gets: tender livers cooked in a hot pan and finished with fresh garlic and a bright squeeze of lemon. It is the same fresh, garlicky finish that makes air fryer lemon pepper chicken wings so good. No cream, no fuss, just five ingredients and about ten minutes.
I just love chicken livers. Growing up in Eastern Europe and Russia, we ate chicken livers all the time. In fact, we ate every part of the chicken. The feet and carcass went into a delicious bone broth, and the hearts and gizzards made a hearty stew. Livers were always my favorite, and this quick garlic-and-lemon version is still the way I make them most.
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Good to Know
Cook chicken livers in a dry, hot pan until just done, then finish them with chopped garlic, a squeeze of lemon, a splash of olive oil, and salt and pepper. It takes about 10 minutes and makes 2 servings. Serve it warm on its own, over greens, or piled onto crusty bread.
This post was originally published on The Top Meal in January 2020 and has been updated with an improved recipe and better tips.
Why You Will Love This Recipe
- Ready in 10 minutes. Start to finish, this is one of the fastest dishes you can make.
- Just 5 ingredients. Livers, garlic, lemon, olive oil, salt and pepper. That is it.
- Budget-friendly. Chicken livers are one of the cheapest, most nutritious proteins at the store.
- Bright and garlicky. Fresh lemon keeps the rich livers from feeling heavy.
- Naturally protein-packed. Livers are loaded with iron, protein and B vitamins.
Recipe Ingredients
Here's everything you'll need to make these pancakes. Detailed amounts are in the recipe card.
Chicken livers. The star. Look for fresh, firm livers and trim off any connective tissue and green spots before cooking.
Garlic. Added near the end so it stays fragrant and does not burn.
Lemon. A squeeze of fresh juice at the finish brightens up the whole dish.
Olive oil. Just a splash to drizzle over at the end for richness and shine.
Salt and pepper. Season generously right before serving.
How to Make Chopped Chicken Liver
The whole thing happens in one pan, so have your garlic chopped and lemon ready before you start.
- Rinse the livers, trim off any connective tissue, and pat them dry.
- Cook them in a dry, hot pan over medium heat for 5 to 7 minutes, until no longer pink inside.
- Add the chopped garlic and a squeeze of lemon in the last minute of cooking.
- Drizzle with olive oil, season with salt and pepper, then chop and serve.
My Recipe Tips
Do not overcook the livers. Cook them just until no longer pink inside. Overcooked livers turn dry and chalky instead of tender.
Pat them really dry. Dry livers get a nice sear in the pan instead of steaming and turning gray.
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Add the garlic at the end. Stirring it in during the last minute keeps it fragrant and stops it from burning bitter.
Finish with lemon off the heat. A fresh squeeze right at the end tastes brighter than lemon that has cooked down.
Season right before serving. Liver soaks up salt, so taste and adjust at the very end.
Serving Ideas
A few of the best ways to serve these garlicky chicken livers.
- Piled onto crusty bread or toast
- Spooned over a simple green salad
- With caramelized or raw onion on the side
- Alongside rice or mashed potatoes to soak up the juices
- With extra lemon wedges for squeezing
- As a quick protein-packed appetizer with toothpicks
- Chopped fine and spread on crackers next to a rich beef liver pate
Frequently Asked Questions
How long do cooked chicken livers last in the fridge?
Stored in an airtight container, they keep for 3 to 4 days. Reheat gently so they do not dry out.
Do I have to soak the livers first?
Soaking in milk or water for 20 to 30 minutes mellows the flavor, which is nice if you find liver too strong. It is optional, though, and this recipe works well without it.
Why are my chicken livers tough?
They were most likely overcooked. Livers only need a few minutes and are done as soon as the pink disappears in the center.
What is the difference between this and pate?
This is a quick, chopped dish with texture, while pate is blended completely smooth. If you like the smooth style, try a turkey liver pate instead.
Can I use frozen chicken livers?
Yes. Thaw them fully in the fridge and pat them very dry before cooking so they sear instead of steam.
Storage
Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a pan or the microwave just until warmed through. Freeze cooked livers for up to 2 months and thaw overnight in the fridge.
More Recipes You'll Love
Hope you love this chopped chicken liver recipe as much as my family does. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions!
Recipe
Chopped Chicken Liver
Ingredients
- ½ pound chicken livers trimmed
- 3 cloves garlic chopped
- ½ small lemon
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Rinse the ½ pound chicken livers, trim off any connective tissue, and pat them dry.
- Cook the livers in a dry, hot pan over medium heat for 5 to 7 minutes, turning once, until no longer pink inside.
- Add the 3 chopped garlic cloves and squeeze in the juice of ½ lemon during the last minute of cooking.
- Drizzle with 1 tablespoon olive oil, season with salt and pepper to taste, then chop and serve.
Cas
It calls for lemon but you don't mention when it is used.
Tanya
You add it in the end of the cooking, with garlic. Just edited that. Thank you for notifying me!
poetkevinjtaylor
You don't mention puree the mixture. If you don't and if you don't cut up lllvers at the start it will not be pate, it seems.
Tanya
This is a chopped liver recipe, not a pate recipe. I guess you can purée it in the blender if you want to