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Chicken hearts are small and delicate, and 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!
I make this recipe quite often. It's easy and very flavorful. It's also ready fast, making it ideal for a weeknight dinner.
We all enjoy it, with the notable exception of my youngest, The Picky Eater. I can't say I'm surprised. 🙂 Organ meats are probably an acquired taste. I wasn't too fond of them as a kid either.
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
- Related recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this tasty offal 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: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use.
Spices: I use garlic powder, onion powder, smoked paprika, and ground cumin.
Parsley: Used for garnish.
Instructions
This recipe is quick and easy. Unlike beef heart, which requires slow cooking for optimal results, chicken hearts are very 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 when compared to beef heart.
For the full instructions, please scroll down to the recipe card. Here are the basic steps:
In a large bowl, mix the hearts with the 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, and pour the tasty pan juices on top.
Expert tip
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.
Frequently asked questions
Where can I buy them?
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.
Or you can order themonline. I usually end up ordering them online (either at grasslandbeef.com or at wildforkfoods.com) and keeping several packages in my freezer. Sometimes I ask the butchers at Whole Foods to special-order them for me.
Are they tasty?
They're probably an acquired taste, but I do love them. Especially when made according to the recipe below. I find them very tasty, and their texture pleasantly chewy. The olive oil and cumin really enhance their delicate flavor.
If you're ready to try organ meats, I do recommend that you try this simple recipe. It's tasty and mild, so it makes a good introduction to offal.
How long should I cook them?
I find that 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 degrees F.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- 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.
Serving suggestions
I like to serve chicken hearts on top of cauliflower rice, to absorb the tasty pan juices. I also like to add a green vegetable such as roasted green beans.
But they're pretty much just like any other meat, so you can simply serve them with your favorite side dishes.
Storing leftovers
You can keep leftovers in the fridge, in a sealed container, for up to 3 days. Make sure you reheat them very gently, covered, in the microwave on 50% power.
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Recipe Card
4.98 from 487 votes
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Chicken Hearts Recipe
Chicken hearts are small and delicate, and they are ready fast - 5 minutes of pan-frying and dinner is ready!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 240kcal
Author: Vered DeLeeuw
Ingredients
- 1 lb. chicken hearts
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea 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.
Use a large spoon, or your hands, 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 chicken 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.
Video
Notes
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 degrees F.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 240kcal | Carbohydrates: 2g | Protein: 18g | Fat: 18g | Saturated Fat: 4g | Sodium: 668mg | Fiber: 1g | Sugar: 1g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Ben
These were nice, I didn't expect them to be tender but they were. My hearts came with some arteries sticking out and it's a lot less squeamish if they're trimmed off, that's something I figured out when I had already eaten half.Reply
Vered DeLeeuw
Glad you enjoyed this recipe, Ben! Thank you for the feedback.
Reply
Lee
I enjoyed this recipe. I cooked the hearts in butter. Very good!Reply
Vered DeLeeuw
I'm glad you liked this recipe, Lee! Thank you for leaving a comment.
Reply
