Chicken hearts are incredibly quick and easy to prepare, they taste delicious, and are nutritionally dense! This tasty protein is pan-seared with some garlic and onion for an effortless meal that is on the table in less than 15 minutes! They are perfect for a last-minute dinner any night of the week!
Easy Chicken Hearts Recipe
If you’ve never eaten chicken hearts before, you are really missing out! This organ meat is easy and quick to prepare, healthy, and super tasty!
This dish is ideal for busy weeknights since they cook to perfection in a snap. Plus, it adds in some great variety for protein so you aren’t using the same meats over and over again!
🥘 Chicken Hearts Ingredients
You may be able to find chicken hearts at some select grocery stores or health food stores. If not, you can always order them online!
- Chicken Hearts - 8 ounces of chicken hearts.Olive Oil - ½ tablespoon of extra virgin olive oil. You may need to use up to 1 full tablespoon.Onion - ½ cup of diced yellow onion. Alternatively, you can use white onion.Garlic - 2 teaspoons of minced garlic.Salt & Pepper - ¼ teaspoon of both salt and pepper to taste.Butter (optional) - 1 tablespoon of butter for an extra rich taste, if desired.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Chicken Hearts
Don’t worry if you’ve never made chicken hearts before, they are incredibly easy to prepare! Just grab a ceramic pan and you are good to go!
A single serving of chicken hearts is about 4 ounces, so adjust the recipe as needed!
- Heat the pan. Add your ½ tablespoon of oil to a ceramic pan or small Dutch oven and put it over medium-high heat.Add the garlic and onion. Next, add in the ½ cup of diced onion and 2 teaspoons of garlic and saute for 5-10 minutes.Add chicken and seasoning. Next, reduce the heat to medium, add in the 8 ounces of chicken hearts, and season with ¼ teaspoon of salt & pepper to taste.Cook. Cook the combination for an additional 5-8 minutes, making sure to stir frequently.Add butter. Once the chicken hearts reach an internal temperature of 165°F (74°C), add the optional 1 tablespoon of butter, if using, and stir to melt it. Serve immediately.
Chicken hearts are super versatile and taste great with many side dishes! Try them with some potatoes O’Brien and sauteed green beans! Enjoy!
💭 Angela’s Tips & Recipe Notes
- The best way to ensure that your chicken hearts are properly cooked is by using a meat thermometer!Avoid overcooking your chicken hearts as it can make them tough and chewy!For an extra touch of richness, top them with a tablespoon of butter before serving!To store: Keep any leftovers in a sealed container in the fridge for a maximum of three days.To reheat: Gently reheat your leftovers in the microwave, covered, on medium power.
Are Chicken Hearts Good For You? Yes, this organ meat is incredibly nutritious! They are rich in protein, B vitamins, iron, and zinc! What Do Chicken Hearts Taste Like? Chicken hearts have a similar taste to dark meat chicken but with a slightly metallic flavor. Plus, they are chewy and sweet! Where Can I Buy Chicken Hearts? Some standard grocery stores sell chicken hearts. However, you are more likely to find them in select stores or online.
⏲️ More Quick Dishes
- Mexican Torta - This traditional Mexican sandwich is extremely customizable since you can add all of your favorite toppings!Microwave Baked Sweet Potatoes - Making your sweet potatoes in the microwave is an awesome cooking hack for saving time!Sofritas - This vegan tofu dish is loaded with flavor and easy to prepare!Roasted Bone Marrow - Roasted bone marrow is an elegant and decadent appetizer that is ready in a snap!Green Beans Almondine - This green bean side dish features roasted almond slivers!Microwave Omelet - Yes, you can make your omelet in the microwave and it still tastes great!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 5 reviews
Chicken Hearts
Chicken hearts are incredibly quick and easy to prepare, they taste delicious, and are nutritionally dense! This tasty protein is pan-seared with some garlic and onion for an effortless meal that is on the table in less than 15 minutes! They are perfect for a last-minute dinner any night of the week!
Author | Angela
Servings: 2 servings Calories: 272kcal Prep 0 minutes Cooking 10 minutes Total Time 10 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 8 oz chicken hearts▢ ½ tablespoon olive oil (extra virgin, up to 1 tablespoon)▢ ½ cup yellow onion (diced, or white onion)▢ 2 teaspoon garlic (minced)▢ ¼ teaspoon each, salt & pepper (to taste)▢ 1 tablespoon butter (optional)
InstructionsAdd your oil to a ceramic pan or small Dutch oven and put it over medium-high heat.½ tablespoon olive oilAdd in the onion and garlic and saute for 5-10 minutes.½ cup yellow onion, 2 teaspoon garlicNext, reduce the heat to medium, add in the chicken hearts, and season with salt & pepper to taste.8 oz chicken hearts, ¼ teaspoon each, salt & pepperCook the combination for an additional 5-8 minutes, making sure to stir frequently.Once the chicken hearts reach an internal temperature of 165°F (74°C), add the optional butter, if using, and stir to melt it. Serve immediately.1 tablespoon butter Equipment You May NeedSkilletMeasuring Spoons Notes The best way to ensure that your chicken hearts are properly cooked is by using a meat thermometer! Avoid overcooking your chicken hearts as it can make them tough and chewy! For an extra touch of richness, top them with a tablespoon of butter before serving! To store: Keep any leftovers in a sealed container in the fridge for a maximum of three days. To reheat: Gently reheat your chicken hearts in the microwave, covered, on medium power.
NutritionCalories: 272kcal (14%) | Carbohydrates: 5g (2%) | Protein: 18g (36%) | Fat: 20g (31%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 169mg (56%) | Sodium: 423mg (18%) | Potassium: 261mg (7%) | Fiber: 0.4g (2%) | Sugar: 2g (2%) | Vitamin A: 210IU (4%) | Vitamin C: 6mg (7%) | Calcium: 29mg (3%) | Iron: 7mg (39%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best way to cook chicken hearts, chicken hearts, pan seared, pan seared chicken hearts, sauteed, sauteed chicken hearts, with onions Course Main CourseCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Yes, this organ meat is incredibly nutritious! They are rich in protein, B vitamins, iron, and zinc!
What Do Chicken Hearts Taste Like? Chicken hearts have a similar taste to dark meat chicken but with a slightly metallic flavor. Plus, they are chewy and sweet!
Where Can I Buy Chicken Hearts? Some standard grocery stores sell chicken hearts. However, you are more likely to find them in select stores or online.
Chicken hearts have a similar taste to dark meat chicken but with a slightly metallic flavor. Plus, they are chewy and sweet!
Some standard grocery stores sell chicken hearts. However, you are more likely to find them in select stores or online.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 5 reviews
Chicken Hearts
Author | Angela
Servings: 2 servings
Calories: 272kcal
Prep 0 minutes
Cooking 10 minutes
Total Time 10 minutes
Ingredients US CustomaryMetric1x2x3x▢ 8 oz chicken hearts▢ ½ tablespoon olive oil (extra virgin, up to 1 tablespoon)▢ ½ cup yellow onion (diced, or white onion)▢ 2 teaspoon garlic (minced)▢ ¼ teaspoon each, salt & pepper (to taste)▢ 1 tablespoon butter (optional)
InstructionsAdd your oil to a ceramic pan or small Dutch oven and put it over medium-high heat.½ tablespoon olive oilAdd in the onion and garlic and saute for 5-10 minutes.½ cup yellow onion, 2 teaspoon garlicNext, reduce the heat to medium, add in the chicken hearts, and season with salt & pepper to taste.8 oz chicken hearts, ¼ teaspoon each, salt & pepperCook the combination for an additional 5-8 minutes, making sure to stir frequently.Once the chicken hearts reach an internal temperature of 165°F (74°C), add the optional butter, if using, and stir to melt it. Serve immediately.1 tablespoon butter
Equipment You May NeedSkilletMeasuring Spoons
Notes The best way to ensure that your chicken hearts are properly cooked is by using a meat thermometer! Avoid overcooking your chicken hearts as it can make them tough and chewy! For an extra touch of richness, top them with a tablespoon of butter before serving! To store: Keep any leftovers in a sealed container in the fridge for a maximum of three days. To reheat: Gently reheat your chicken hearts in the microwave, covered, on medium power.
Nutrition
Calories: 272kcal (14%) | Carbohydrates: 5g (2%) | Protein: 18g (36%) | Fat: 20g (31%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 169mg (56%) | Sodium: 423mg (18%) | Potassium: 261mg (7%) | Fiber: 0.4g (2%) | Sugar: 2g (2%) | Vitamin A: 210IU (4%) | Vitamin C: 6mg (7%) | Calcium: 29mg (3%) | Iron: 7mg (39%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Main CourseCuisine American
US CustomaryMetric
