Well ok, I know what you are thinking, “Why would anyone want to eat chicken hearts?”. You would be surprised these little nuggets are so delicious and nutritious. It’s a well-known fact that chicken hearts have a lot of vitamins and minerals. They are rich in protein, zinc, iron, and B vitamins. Best of all, they’re easy to prepare at home and can be a flavorful addition to a well-rounded diet. This recipe for Tasty Sauteed Chicken Hearts is very quick, easy, and flavorful. It’s all prepared in a one-pan and you can customize the flavors to suit your family.
INGREDIENTS TO MAKE IT
You’ll only need a few panty staple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here is what you’ll need:
- Chicken Hearts
- Avocado Oil
- Onion Powder
- Garlic Powder
- Paprika
- Dried Oregano
- Salt & Pepper
WHERE CAN I BUY RAW CHICKEN HEARTS?
The only difficult part of this recipe may be finding raw chicken hearts. In my experience, it’s best to go to your smaller grocery stores, Asian, or Mexican supermarkets usually have a wider selection of organ meats. Another option is to talk to your local butcher and see if they can acquire it for you.
WHAT DO CHICKEN HEARTS TASTE LIKE?
After you try chicken’s heart, you will be hooked. Although the heart is an organ, the meat is basically muscle. But don’t be fooled by their nugget-like appearance. Chicken hearts are delicious! They are tender, juicy, and slightly chewy. They’re flavorful, but the taste is quite mild and not gamey.
HOW TO PREPARE TASTY SAUTEED CHICKEN HEARTS?
PREPARE THE CHICKEN HEARTS
To begin I usually go through my chicken hearts and trim off any excess arteries that may be still attached. I also like to cut them in half. I find by cutting them in half they cook in just a few minutes.
PAN FRYING/SAUTE
Over medium-high heat use a large non-stick skillet or frying pan. Dump all the chicken hearts in the pan and saute. I usually don’t use any cooking oils yet but continue to saute until the hearts are not pink anymore. Then you will need to drain off any excess liquid from the pan, for whatever reason chicken hearts tend to release a lot of water.
Once all the liquid is drained off add the avocado oil and all the seasoning (paprika, onion powder, garlic powder, and oregano) to the pan.
Cook, stirring often, until crispy and browned and cooked through about 5 minutes more. Add salt and pepper to finalize the dish. Garnish with fresh parsley.
RECIPE 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 lard, bacon grease, or ghee instead of avocado oil. OMG sounds delicious!
- Adding more spices like cumin, rosemary, and fresh garlic is always a great addition.
- Adding sliced onions and mushrooms to the pan would be amazing.
how to store and reheat leftovers
Store
How you store cooked chicken hearts is important to ensure that it is still good to eat within 3-4 days. You want to place leftover chicken hearts in the fridge within two hours of cooking. Bacteria can multiply quickly when the meat’s temperatures are in the “Danger Zone,” which is between 40°F (4°C) and 140°F (60°C). Placing the chicken hearts in a clean, dry, and airtight container or sealing them in a food-grade plastic zip-top bag will help keep the meat fresh.
Reheat
To reheat leftovers is very easy. You have a few options; either using the microwave, air fryer, or stovetop. The microwave method is to heat in one-minute intervals stirring in between each interval until the chicken hearts are heated through. The air fryer method can be used to make the chicken hearts extra crispy. Air fry at 380 degrees F for 5-10 minutes until the hearts are heated through. And finally the stovetop method; in a saucepan heat the chicken hearts on low heat stirring frequently until heated through.
WHAT TO SERVE WITH TASTY SAUTEED CHICKEN HEARTS?
Let’s talk side dishes! Sometimes my favorite part of the meal is the sidedishes but, here the Tasty Sauteed Chicken Hearts really shines the most! One of my favorite things to serve with this is french fries! But we have a great recipe for Easy Homemade Hassleback Potatoes or Maple Roasted Carrots if you are having a quick evening dinner. Or to keep things low carb, then add a green side salad, with your favorite chopped-up vegetables and dressing.
Tasty Sauteed Chicken Hearts
Equipment
- Large Frying Pan or Non-Stick Skillet
Ingredients
- 2 lbs. Chicken Hearts
- 2 Tbsp Avocado Oil
- 1 Tsp Paprika
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Oregano or Thyme
- Salt and Pepper (to taste)
Instructions
Prepare the Chicken Hearts:
- To begin I usually go through my chicken hearts and trim off any excess arteries that may be still attached. I also like to cut them in half. I find by cutting them in half they cook in just a few minutes.
Pan Frying/Sautee the Hearts:
- Over medium-high heat use a large non-stick skillet or frying pan. Dump all the chicken hearts in the pan and saute. I usually don't use any cooking oils yet but continue to saute until the hearts are not pink anymore. Then you will need to drain off any excess liquid from the pan, for whatever reason chicken hearts tend to release a lot of water.
- Once all the liquid is drained off add the avocado oil and all the seasoning (paprika, onion powder, garlic powder, and oregano) to the pan.
- Cook, stirring often, until crispy and browned and cooked through about 5 minutes more. Add salt and pepper (to taste) to finalize the dish. Garnish with fresh parsley.
I tried this recipe last night, and it was a huge hit with my family! The flavors were amazing , and it was surprisingly easy to make. Thanks for sharing