Sauteed Chicken Hearts – Crispy, Flavorful and Ready in 20 Minutes
This recipe for 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.
Servings: 4 people
Calories: 415kcal
Equipment
- Large Frying Pan or Non-Stick Skillet
Ingredients
- 2 lbs. chicken hearts (cleaned and cut in half)
- 2 tablespoons avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- salt and pepper (to taste)
Instructions
- Drain the Liquid: Place your cleaned halved chicken hearts in a large dry skillet over medium high heat. No oil yet. This is the step most recipes skip and it is important — chicken hearts release a significant amount of liquid as they heat up. Cook stirring occasionally until all the pink is gone and most of the liquid has evaporated, about 5 to 7 minutes.
- Drain off any remaining liquid from the pan. This step ensures you get a proper sear rather than steamed grey hearts.
- Season and Sear: Add the avocado oil to the drained pan and immediately add all your seasonings — paprika, cumin, onion powder, garlic powder, and dried oregano. Stir everything together so the hearts are completely coated in the seasoned oil.
- Continue cooking over medium-high heat, stirring frequently, for another 5 minutes until the hearts are deeply golden, slightly crispy on the outside, and cooked completely through. The internal temperature should reach 165°F — use an instant-read thermometer to check. Do not overcook. The moment the hearts reach 165°F and have a golden crust pull them from the heat. Overcooked chicken hearts become tough and rubbery and that is the number one mistake people make with this recipe.
- Season and Serve: Add salt and black pepper to taste. I always do the final seasoning at the end rather than the beginning because the hearts concentrate in flavor as they cook and you get a better read on how much salt they actually need.
- Transfer to a serving plate and garnish generously with fresh parsley. Serve immediately.
Notes
Avocado oil is my preferred choice here because of its high smoke point. You are cooking over medium-high heat, and you want an oil that can handle that temperature without burning. Olive oil, ghee, or even bacon grease all work beautifully as alternatives.
Fresh garlic can be used in place of garlic powder — just add it to the pan after draining the liquid and before adding the oil, cooking for 60 seconds until fragrant, before adding the seasonings.
Nutrition
Calories: 415kcal | Carbohydrates: 3g | Protein: 36g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 308mg | Sodium: 169mg | Potassium: 427mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 338IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 14mg