If you’re craving a bold and hearty dinner that’s ready in just 30 minutes, Spicy Chicken Livers with Mushrooms is here to absolutely delight your taste buds. This savory dish transforms affordable chicken livers into a flavorful centerpiece, thanks to the deep richness of mushrooms, the aromatic kick of garlic and onions, and a warm blend of spices. Finished with a touch of fresh parsley and a tart squeeze of lemon, it’s a meal you’ll fall hard for—perfect for both busy weeknights and special gatherings.
Ingredients You’ll Need
Let’s gather our lineup! The magic of Spicy Chicken Livers with Mushrooms lies in a handful of everyday, powerhouse ingredients—each one pulling extra weight for maximum flavor. From the rich, iron-packed livers to the earthy mushrooms, every element has a role in creating a dish that’s delicious, nourishing, and gorgeously rustic.
- Chicken livers (1 pound, trimmed and cleaned): The star of the show, delivering unmatched richness and a tender, melt-in-your-mouth texture.
- Olive oil (2 tablespoons): Adds fruitiness and helps everything brown beautifully in the skillet.
- Butter (1 tablespoon): Lends luxurious flavor and a silky mouthfeel to both the livers and the sauce.
- Onion (1 small, finely chopped): Offers sweetness and depth, forming the aromatic backbone of the dish.
- Garlic (3 cloves, minced): Layers on irresistible aroma and a punch of flavor—don’t skip it!
- Salt (1/2 teaspoon): Essential for seasoning every bite and enhancing all those savory notes.
- Black pepper (1/4 teaspoon): Brings a gentle touch of earthy heat.
- Smoked paprika (1/2 teaspoon): Infuses a warm, smoky undertone that’s irresistible here.
- Cayenne pepper (1/4 teaspoon, adjust to taste): Cranks up the spice for that craveable kick—feel free to dial it up or down.
- Dried thyme (1/2 teaspoon): Adds gentle herbal notes that pair perfectly with rich chicken livers and mushrooms.
- Cremini or button mushrooms (8 ounces, sliced): Bring depth and earthiness, soaking up all the saucy flavors.
- Tomato paste (2 tablespoons): Concentrates tomato flavor and helps create a cozy, savory sauce.
- Chicken broth or water (1/4 cup): Loosens the sauce and mingles all the flavors together.
- Fresh parsley (1 tablespoon, chopped, optional): Brightens the dish and adds a splash of color right before serving.
- Lemon wedges (for serving): A spritz of lemon cuts through the richness and makes everything sing.
How to Make Spicy Chicken Livers with Mushrooms
Step 1: Prep the Chicken Livers
Start by patting your chicken livers dry with paper towels—this is key for a good sear. If any pieces are bigger than bite-sized, slice them in half so they cook evenly. Clean livers mean no surprises and the best, tender texture. Set them aside while you ready the rest.
Step 2: Sauté the Aromatics
Heat your olive oil and butter in a large skillet over medium heat. When the butter has melted and started to foam, toss in your finely chopped onion. Cook, stirring frequently, until the onion is soft and translucent—about 4 to 5 minutes. Add in the garlic and cook for just 30 seconds, inhaling that incredible aroma!
Step 3: Brown the Chicken Livers
Place the trimmed chicken livers into the skillet in a single layer. Immediately season with salt, black pepper, smoked paprika, cayenne, and thyme. Don’t stir; let the livers cook, untouched, for 3 to 4 minutes so they build that delectable crust on the bottom. Then, flip them over and cook for another 2 to 3 minutes, just until browned but still slightly pink in the middle—the secret to juicy, tender results.
Step 4: Add the Mushrooms
Now, scatter your sliced mushrooms all around the livers. Sauté everything together, stirring gently, for another 4 to 5 minutes. The mushrooms will release their juices, then turn golden and beautifully fragrant, soaking up all those spicy, savory notes.
Step 5: Create the Sauce
Stir in your tomato paste and pour in the chicken broth (or water, if you prefer). As you stir, make sure to scrape up any browned bits from the pan—those are pure flavor gold. Let the mixture simmer for 2 to 3 minutes, allowing the sauce to thicken and wrap everything in savory goodness.
Step 6: Finish and Serve
Remove the skillet from the heat. Sprinkle fresh parsley over the top for a burst of color and herbal freshness. Serve Spicy Chicken Livers with Mushrooms right away, passing lemon wedges at the table for that final, bright touch.
How to Serve Spicy Chicken Livers with Mushrooms
Garnishes
A generous sprinkle of chopped fresh parsley wakes up the whole plate, while lemon wedges add a lively citrus note that balances the earthy, spicy flavors. If you’re feeling extra, a drizzle of really good olive oil can give the dish a gorgeous shine and even more richness.
Side Dishes
Spicy Chicken Livers with Mushrooms is marvelous served over fluffy rice, pillowy mashed potatoes, or simply spooned onto a hunk of crusty bread. If you’re leaning low-carb, try cauliflower mash or steamed greens—the sauce will elevate even the simplest side.
Creative Ways to Present
For a stunning starter, serve small portions of the livers and mushrooms on toasted baguette slices or crisp endive leaves. Or spoon them into individual ramekins for an elegant tapas-style spread. However you dish it up, your guests will be wowed by both looks and taste!
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Chicken Livers with Mushrooms should be cooled to room temperature, then transferred to an airtight container and stored in the fridge. They’ll keep well for up to two days without losing too much of their tender texture or punchy flavor.
Freezing
For best results, freezing is not recommended, as chicken livers can become grainy after thawing. If you must, freeze in a tightly sealed freezer-safe container for up to one month. Thaw overnight in the fridge before reheating gently.
Reheating
Warm leftovers over low heat in a skillet, adding a splash of water or broth to loosen up the sauce. Stir gently and heat only until just warmed through to avoid overcooking the livers—they’re at their best when still a bit pink in the center!
FAQs
Can I use a different type Main Course
Absolutely! While cremini and button mushrooms are classic here, feel free to swap in shiitake, oyster, or portobello mushrooms for a twist. Each variety brings a slightly different texture and flavor, so experiment to find your favorite.
How spicy will this dish be?
The heat level in Spicy Chicken Livers with Mushrooms is mostly driven by the cayenne pepper. For a milder version, start with less cayenne or omit it entirely. If you love extra fire, add a touch more or sprinkle on some red pepper flakes at the end.
What can I serve with Spicy Chicken Livers with Mushrooms?
Try serving it over steamed white or brown rice, homemade mashed potatoes, or thick slices of grilled bread. For a lighter meal, pair with a simple green salad or sautéed vegetables.
Can I make this dish dairy-free?
Yes—the butter adds a bit of richness, but you can easily use an extra splash of olive oil instead. The dish will still be luscious and full of flavor.
Is this recipe beginner-friendly?
Definitely! Spicy Chicken Livers with Mushrooms is quick, uses simple steps, and comes together in one pan. Just be sure to watch the cooking times to keep the livers tender—after that, it’s smooth sailing.
Final Thoughts
If you’ve never fallen for chicken livers before, Spicy Chicken Livers with Mushrooms is about to change your mind. Each bite bursts with comforting spice, savory flavor, and satisfying depth—give this recipe a try, and don’t be surprised if it becomes a new favorite at your table!
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Spicy Chicken Livers with Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European-Inspired
- Diet: Non-Vegetarian
Description
This Spicy Chicken Livers with Mushrooms recipe is a flavorful and hearty dish that combines tender chicken livers with earthy mushrooms, aromatic spices, and a savory sauce. Perfect for a satisfying meal any day of the week.
Ingredients
Chicken Livers:
- 1 pound chicken livers (trimmed and cleaned)
Seasonings:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
Mushrooms:
- 8 ounces cremini or button mushrooms (sliced)
Sauce:
- 2 tablespoons tomato paste
- 1/4 cup chicken broth or water
Garnish:
- 1 tablespoon chopped fresh parsley (optional)
- lemon wedges for serving
Instructions
- Prepare Chicken Livers: Pat the chicken livers dry and cut large pieces in half.
- Sauté Aromatics: Cook onion in olive oil and butter until soft. Add garlic and cook until fragrant.
- Cook Chicken Livers: Add livers to the pan, season with spices, cook until browned.
- Add Mushrooms: Sauté mushrooms until browned and juicy. Stir in tomato paste and broth.
- Finish and Serve: Simmer the sauce, sprinkle with parsley if desired, and serve with lemon wedges.
Notes
- Serve over rice, crusty bread, or cauliflower mash.
- Adjust cayenne pepper to control heat level.
- Leftovers can be refrigerated and reheated gently.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 340mg
