Chicken Hearts with Mushrooms

Chicken hearts are organ meats (also known as offal meat) that are super nutritious and very good for you. They are a rich source of protein and nutrients like Vitamin B, iron, and zinc.

If you like organ meat, be sure to check out my peppered gizzard and Nigerian pepper soup recipes. They are finger-licking good!

I also love that this easy recipe is keto-friendly and very budget-friendly. Chicken hearts are sold really cheap in grocery stores, at least where I live. 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!

Jump to:

• Ingredients Used
• How To Make Chicken Hearts
• Storing and Reheating
• What can I eat chicken hearts with?
• Helpful Tips
• Variations
• Frequently asked questions
• Recipe

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:

• Chicken hearts: These are usually sold in the chicken aisle in most grocery stores, or you can get them from a meat market or poultry. 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, onion, garlic.

How To Make Chicken Hearts

This recipe is super easy to make and requires just a few simple steps:

1. Slice each piece of chicken hearts into two and wash under running water. Sauté onions and garlic in olive oil in a large pan.
2. Add the chicken hearts and spices.
3. Stir and cook till no longer pink. The chicken hearts will release a lot of water while being cooked.
4. Add the mushrooms and coconut aminos and simmer until it is done (roughly 10 minutes). 

Storing and Reheating

These chicken hearts with mushrooms can be stored in a tightly sealed container in the refrigerator for up to four days. The dish can be reheated in the microwave for about two to three minutes.

It can also be reheated on a stove-top 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 chicken hearts with?

This nutritious chicken hearts recipe goes great with grains like rice and quinoa. For a low-carb option, serve with cauliflower rice or shirataki noodles.

Helpful Tips

• 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 1/4 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.
• Add as much or as little cayenne pepper as you like!

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. 
• Mix and match your vegetables! Mushrooms are a staple for this dish but taste incredible paired alongside other vegetables like spinach, kale, asparagus, or zucchini.

Frequently asked questions

Check out these delicious African recipes!

Nigerian Pepper Soup

African Chicken Stew

Cow foot Soup

Nigerian Snail Recipe

Goat Meat Pepper Soup

Recipe