These chicken hearts are full of protein and healthy fats and are so flavorful! Pair them with mushrooms for a quick and easy, healthy meal.
Chicken hearts are organ meats (also known as offal meat) that are super nutritious and have great health benefits. Some other organ meats are beef heart, chicken or beef liver, and gizzard.
Offal meat is an excellent source of protein and essential amino acids. They also contain essential nutrients like vitamin B12, iron, zinc, and B vitamins.
If you like organ meat, be sure to check out my peppered gizzard and Nigerian pepper soup recipes. They are finger-licking good!
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I also love that this easy recipe is keto-friendly and very budget-friendly. Chicken hearts are sold really cheaply in grocery stores, at least here in the United States. I get a pound of this organ meat for about $1.50.
Chicken and mushrooms taste incredible when paired together. Each serving contains only 3 net carbs and 18g of healthy fats, which will keep you full for a long time. Chicken hearts are also a great source of protein that can be enjoyed by the whole family. They are also perfect for those on a weight loss or low carb diet!
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Where can I get Chicken Hearts from?
Chicken hearts are usually sold in the chicken aisle in the grocery store. You can also get fresh chicken hearts from a meat market or local butchers.
Ingredients Used
This recipe calls for a few simple ingredients you may already have on hand in your pantry. The ingredients you will need to make this tasty meal are:
- Raw chicken hearts: I like to slice each piece so it cooks through quickly.
- Mushrooms: Any mushroom, such as baby bella or portobello, would taste delightful in this dish. I prefer sliced mushrooms for this recipe to ensure a balanced bite.
- Spices: Bouillon powder, coconut aminos, cayenne pepper, salt. You can omit the coconut aminos or substitute with soy sauce.
- Other ingredients used: Olive oil, one small onion, and garlic.
How To Make Chicken Hearts
This recipe is super easy to make and requires just a few simple steps:
- Slice each piece of chicken heart into two and wash under running water. Pat dry lightly with paper towels.
- Sauté onions and garlic in olive oil in a large pan on medium heat.
- Add the chicken and spices.
- Stir and cook till no longer pink. The chicken hearts will release a lot of water while being cooked.
- Add the mushrooms and coconut aminos and simmer until it is done (roughly 10 minutes).
Storing and Reheating
Store leftovers in a tightly sealed container in the fridge for up to four days. Then, reheat in the microwave for about two to three minutes.
You can also reheat this recipe on a stovetop with just a little water. This is a great meal prep option since it can easily be stored and reheated with minimal effort.
What can I eat it with?
This nutritious recipe goes great with grains like rice and quinoa. For a low-carb option, serve with cauliflower rice or shirataki noodles. Chicken hearts also pairs well with a side of vegetables like green beans.
For something different, try this air fryer chicken hearts recipe. It's so good!
Helpful Tips
- Do not cook the chicken hearts too long, as this can make them tough and overly chewy.
- After adding the mushrooms, if the liquid has reduced, you can add about ¼ cup of water, so it cooks a little longer.
- If you want to thicken the sauce, you can make a slurry. Mix 1 tablespoon of arrowroot powder with two tablespoons of water and pour it into the sauce to thicken it. Let it cook for 2-3 minutes.
Variations
- You can top this dish with some fresh herbs to provide flavor and a nice pop of color. I like to use cilantro or parsley. You can also add dried herbs if that is what you have on hand.
- Add scotch bonnet pepper or habanero pepper for more heat.
- Mix and match your vegetables! Mushrooms are a staple for this dish, but it also tastes incredible paired alongside other vegetables like spinach, kale, asparagus, or zucchini.
- You can use your favorite spices or experiment with others like chili flakes, garlic powder, or black pepper.
Frequently asked questions
Chicken hearts have a firm texture, and the flavor is comparable to that of dark meat chicken. They are a bit sweeter and more metallic-like than other cuts of chicken but taste delicious.
Many people like to clean their chicken hearts before serving to remove any excess blood. This will also allow the meat to be more tender when prepared. Rinse and soak the chicken hearts in warm water and trim off any veins or fatty pieces.
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📖 Recipe
Chicken Hearts Recipe
Ingredients
- 1 lb chicken hearts
- 8 oz mushrooms
- 2 tablespoon olive oil
- ½ onion
- 2 cloves garlic
- 1 teaspoon bouillon powder
- ½ teaspoon cayenne pepper
- 2 tablespoon coconut aminos substitute with soy sauce
- 1 teaspoon salt or to taste
Instructions
- Slice the chicken hearts into two and wash thoroughly under running water.
- Add olive oil to a pan, then add the onions and stir till translucent.
- Add the chicken hearts and spices.
- Stir and cook till the chicken hearts are no longer pink. The chicken hearts will release a lot of water while being cooked.
- Add the mushrooms and coconut aminos and simmer till done.
Notes
- Do not cook the chicken hearts too long as this can make it tough and overly chewy.
- After adding the mushrooms, if the liquid has reduced, you can add about ¼ cup of water so it cooks a little longer.
- If you want to thicken the sauce, you can make a slurry. Mix 1 tablespoon of arrowroot powder with two tablespoons of water, and pour it into the sauce to thicken it. Let it cook for 2-3 minutes.
- The chicken hearts will release a lot of water while being cooked.
- Add as much or as little cayenne pepper as you like!
- Top with fresh herbs for flavor and a nice pop of color.
- Throw in extra vegetables like asparagus, zucchini, spinach, or kale.
I made this tonight. Surprisingly good. I love how simple it is and how easy it is to make. I didn't have mushrooms, but I threw in a Vidalia Onion. I will DEFINITELY be making this again. I'm a Carnivore and like to eat "nose to tail."
Thanks...looking forward to trying your other organ meat recipes.
I'm so glad you enjoyed it, John. Thanks for the feedback!