Chicken Hearts Recipe - Healthy Recipes Blog (2024)

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Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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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!

Chicken Hearts Recipe - Healthy Recipes Blog (1)

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.

Jump to:
  • 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.

Chicken Hearts Recipe - Healthy Recipes Blog (2)

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.

Chicken Hearts Recipe - Healthy Recipes Blog (3)
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Recipe Card

Chicken Hearts Recipe - Healthy Recipes Blog (8)

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

Chicken Hearts Recipe - Healthy Recipes Blog (19) 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

    Leave a Comment

  1. Ben

    Chicken Hearts Recipe - Healthy Recipes Blog (20)
    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

  2. Lee

    Chicken Hearts Recipe - Healthy Recipes Blog (21)
    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

Chicken Hearts Recipe - Healthy Recipes Blog (2024)

FAQs

What do chicken hearts taste like? ›

Chicken hearts taste much like dark meat, but with a slightly metallic, gamey flavor. They have a satisfying, chewy texture when grilled. The taste is noticeable but not overpowering. This makes chicken hearts highly customizable; the bite-sized morsels lend themselves to all sorts of marinades and seasonings.

Are chicken hearts healthy to eat? ›

Chicken hearts are rich in several nutrients, including protein, zinc, iron, and B vitamins. Eating organ meats like chicken hearts can also be a great way to promote sustainability and fight food waste. Best of all, they're easy to prepare at home and can be a flavorful addition to a well-rounded diet.

How many chicken hearts can a dog eat a day? ›

Like other organs such as the liver and kidney, they should be eaten by your dog in moderation. If your dog is active, 10% organ meat in the diet is okay. If your pet is very active, he can tolerate about 15%. If your pet is extremely overweight, you should limit your intake to less than 10%.

What are the cons of chicken hearts? ›

Eventually, this excess fat can cause liver damage. It's possible that eating a lot of chicken heart could increase your risk for NAFLD. One study found that adults who ate organ meats had a moderately high risk of NAFLD, though more research is necessary.

Are chicken hearts healthy for weight loss? ›

Are Chicken Hearts Good for Weight Loss? Yes, are not just a great addition to your diet for nutritional reasons, but they may also help with weight loss. Chicken hearts are low in calories and high in protein. They help you build more muscle mass and you will feel full sooner adding them to your diet.

Is chicken heart better than breast? ›

Organ meats are nutritious,and even though they aren't as popular as they once were, they are experiencing a comeback. Chicken hearts and gizzards are a good source of protein, and although they have more fat than the breast, they are high in iron and zinc, both essential minerals.

Why do people buy chicken hearts? ›

Chicken Hearts are considered to be a warming food that nourishes the heart and blood, making them a favorable choice for promoting vitality and balance in the body. For Human Consumption: In Chinese cuisine and holistic health practices, Chicken Hearts are often used to enhance vitality and support heart health.

Is chicken heart better than beef heart? ›

Overall chicken hearts are much lower in B vitamins in comparison to pork and beef heart; although they are a better source of folic acid. Additionally, chicken heart is often the easiest to source.

Is it better to feed dogs raw or cooked chicken hearts? ›

Chicken hearts can be a great healthy snack for your furry friend, whether baked, boiled, raw, freeze-dried, or dehydrated. However, remember that treats should only make up a small portion of your dog's overall diet, and any new food should be introduced gradually to avoid upsetting their stomach.

How often can you eat chicken hearts? ›

No, it is not recommended to eat chicken gizzards and hearts every day. Eating too much of these organ meats can increase your risk of high cholesterol and other health problems. It is best to limit your consumption of these organ meats to a few times a week.

Do I need to clean chicken hearts before cooking? ›

Ensure the hearts are cleaned thoroughly, then fry them at 350 degrees for about six to eight minutes.

Do you need to wash chicken hearts before cooking? ›

Before cooking chicken hearts, it is important to clean them thoroughly. Start by rinsing them under cold water and removing any excess fat or connective tissue.

Should you clean chicken heart? ›

Chicken hearts are very tasty and easy to prepare, but a very important point in their culinary processing is their cleaning. First of all, the hearts must be washed very well. Then dry them up well and start cleaning them. Use a sharp knife for this purpose.

Do chicken hearts taste like liver? ›

If you're turned off by the metallic taste of liver or kidney, then rest assured: heart does not taste like that. In fact, it tastes just like muscle meat (steaks, chops, and all the other cuts you're used to seeing at the grocery store) because that's exactly what it is.

Are chicken hearts gamey? ›

The flavor of chicken hearts is dark and steaky but not gamey, the texture pleasantly chewy, and all it takes is a heavy sprinkling of kosher salt to accentuate both of these qualities.

Are chicken hearts nice? ›

Packed with a punch and nutrient rich, chicken hearts are an incredibly versatile and underused ingredient in British homes. As they are lighter than the usual red meat offal, chicken hearts can be the perfect introduction for non-offal eaters and are certain to be a big hit with them as well.

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