17 Yummy Chicken Heart Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Yakitori Chicken

Yakitori Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT10M · Total: PT50M · Yield: [‘5’, ‘5-7 Servings’]

Tender grilled yakitori chicken skewers with scallions, basted in a rich sweet-savory soy glaze. Easy to make and incredibly delicious.

Ingredients

• 1 cup saki
• 1/2 cup mirin
• 1/2 cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons dark soy sauce (see below for substitutions)
• 2 garlic cloves, finely minced or put through a garlic press
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
• 10-12 scallions (1 or two bunches) cut crosswise, into 1-inch pieces. The white and light green part of the scallion in best for grilling. Reserve the darker thinner parts for another use or slice them thinly sprinkle them over the platter of cooked skewers as a garish.
• Ground sansho pepper
• Japanese 7 spice powder
• If you can’t find sancho or 7 spice, you can use szechuan pepper.
• A sprinkling of salt and fresh ground black pepper works well too!

Instructions

1. In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 10-15 minutes, until sauce is reduced by about a third.
2. Place the skewers on the hot grill, cover and cook for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more with the cover closed, opening it to brush skewers with sauce every 2 minutes, until the chicken is cooked through and glazed.
3. Serve chicken yakitori on or off the skewers. Pass around the toppings.

2. Fried Chicken Hearts with Onion and Carrot

Fried chicken hearts with onion and carrot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 2

Ingredients

• Chicken hearts: 500 gr.
• Onion: 2
• Carrot: 1
• red pepper: 1
• garlic: 1 glove
• Turmeric: 1 tsp
• black pepper: 1/2 tsp
• salt: to taste
• parsley: to taste
• Water: 1,5 litre
• Vegetable oil: 100 ml.
• Gravy: 2 tsp

Instructions

1. Cut the chicken hearts but don’t half them. Wash with cold water. Boil them for about 20 minutes.
2. Chop the vegetables! Put the frying pan on the stove. Medium heat! Add the vegetable oil and put the choped vegetables. Start to fry them.
3. After the chicken hearts are boiled, drain them from the water and put inoto the pan. Fry them together with the vegetables for about 10 minutes.
4. Black pepper, turmeric, gravy (2 tsp), salt to taste, chilli, fresh parsley and turn off the stove! Serve it! Enjoy the taste!

3. Chicken Heart Gravy Pasta

Chicken Heart Gravy Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken hearts, trimmed
• 2 tablespoons butter
• 1 small onion, diced
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 8 oz pasta

Instructions

1. 1. Season and sear the chicken hearts in a bit of oil until browned; remove and set aside.
2. 2. In the same pan, melt butter and sauté onion and mushrooms until softened.
3. 3. Add garlic and cook 30 seconds; sprinkle flour and whisk for 1 minute to form a roux.
4. 4. Gradually whisk in chicken stock; simmer until the gravy thickens.
5. 5. Return hearts to the pan and simmer 5–7 minutes until heated through.
6. 6. Meanwhile, cook pasta until al dente; drain and toss with the gravy and hearts.

4. Chicken Hearts with Mushrooms and Onions

Chicken Hearts with Mushrooms and Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This chicken hearts dish comes together in under a half hour from scratch with only 5 main ingredients!

Ingredients

• 1 large onion (cut in half and thinly sliced into half moons)
• 1 lb chicken hearts (ends trimmed and sliced in half (see notes))
• 8 oz baby bella mushrooms ((cremini mushrooms), cleaned and sliced)
• 2 tablespoons ghee ((or butter or vegetable oil))
• ½ teaspoon dried thyme
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sea salt ((or more to taste – I used almost ¾ teaspoons))
• 2 tablespoons fresh parsley leaves (finely minced)

Instructions

1. Preheat a large skillet and melt the ghee (or cooking fat of choice). Add the thinly sliced onions and sauté for 10-15 minutes over low heat, allowing the onions to caramelize slightly. Do not let them burn.
2. Move the onions to one side of the skillet, and add the halved chicken hearts and sliced mushrooms. Sprinkle the salt, pepper, and thyme around the skillet. Turn the heat up to medium-high and allow for the chicken hearts and mushrooms on the bottom to cook undisturbed for 2-3 minutes to let them brown a little. They might release juices, and that’s OK.
3. Stir everything around in the skillet and allow to cook for 5-8 more minutes, or until the chicken hearts are fully cooked and no longer pinkish inside, stirring frequently. The mushrooms will release some juices—those are delicious over mashed potatoes or rice!!
4. Sprinkle with fresh herbs, stir, and serve hot with your favorite sides.

5. Chinese Stir Fried Chicken Hearts and Mushrooms

Chinese Stir Fried Chicken Hearts and Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken hearts
• 2 cups sliced mushrooms
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 1 tablespoon vegetable oil

Instructions

1. 1. Heat oil in a wok or skillet; stir-fry chicken hearts until browned; remove.
2. 2. Add mushrooms and bell pepper; stir-fry until tender-crisp.
3. 3. Add garlic and ginger; stir-fry 30 seconds.
4. 4. Return hearts; add soy sauce and oyster sauce; toss to coat.
5. 5. Stir in cornstarch with 1 tablespoon water to thicken the sauce; cook 1 minute more.
6. 6. Serve hot with steamed rice.

6. Curry Chicken Hearts Rice

Outstanding Curry Chicken Hearts. is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken hearts
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1.5 cups chicken stock
• 1.5 cups uncooked jasmine rice

Instructions

1. 1. Cook rice according to package directions to yield 4 servings.
2. 2. Meanwhile, heat oil in a large skillet; sauté onion and garlic until translucent.
3. 3. Add chicken hearts and brown on all sides.
4. 4. Stir in curry powder and cook 1 minute to bloom spices.
5. 5. Pour in coconut milk and stock; simmer until hearts are tender and sauce thickens.
6. 6. Serve curry over the steamed rice.

7. Chicken Hearts with Rice

Chicken Hearts with Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT70M · Yield: 6-8

Tasty and unassuming, these are the kinds of dishes we absolutely admire!

Ingredients

• chicken hearts – 2 lb (1 kg)
• rice – 1 cup (250 g)
• water – 3 cups (700 ml)
• onions – 1 large head
• oil – 2/5 cup (100 ml)
• black pepper – ground, to taste
• paprika – 1 tsp
• savory – crumbled, to taste
• salt

Instructions

1. Thoroughly clean the hearts, chop the onions and put them together in hot oil. Once the liquid from the hearts boils off and they remain only in oil, add the rice and stir well until they fry.
2. Season with salt, black pepper and paprika and pour everything into a tray. Add the water and mix well. Put it to bake in a moderately heated oven, until the rice is well boiled.

8. Indonesian Style Chicken Hearts

The Glutton Life is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken hearts
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon vegetable oil
• 1 small red chili, sliced (optional)

Instructions

1. 1. Heat oil in a skillet; sauté garlic and ginger until fragrant.
2. 2. Add chicken hearts; cook until browned on all sides.
3. 3. Stir in kecap manis and soy sauce; simmer 8–10 minutes until hearts are cooked and glaze thickens.
4. 4. If using chili, add at this point and cook 1 minute more.
5. 5. Serve with steamed rice or vegetables.

9. Rosemary Chicken Hearts

Chicken Hearts Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT240M · Cook: PT5M · Total: PT245M · Yield: [‘4’, ‘4 people (as a side)’]

If you’re looking for an easy recipe to ease yourself into eating organ meat, start with this pan fried Chicken Hearts recipe. You’ll love the simple ingredients which transform the chicken hearts and give it almost a beefy flavor.

Ingredients

• 1 pound Chicken Hearts (ventricles, veins, or fat removed)
• 2 tablespoons Salt
• 1/4 teaspoon Ground Black Pepper (optional if AIP)
• 1 teaspoon Dried Rosemary
• 1/2 teaspoon Dried Thyme
• 1/4 cup Extra Virgin Olive Oil (Bacon fat is a good substitute)

Instructions

1. Place the hearts in a bowl, sprinkle salt and then fill with water until they are just submerged. Stir to combine then place in the refrigerator for 3 hours.
2. Remove from the fridge and drain the water. Then add the rosemary, thyme and olive oil and let marinate for about 1 hour in the refrigerator.
3. Heat a large skillet over high heat. Then add the hearts and marinade to the pan and cook until just cooked through about 5 minutes, stirring occasionally. Make sure the pan is large enough so that the hearts are all in a single layer. You don’t want to crowd the pan otherwise the hearts won’t cook evenly. You’ll know when the hearts are done because they may start to burst.

10. Creamed Chicken Hearts and Mushrooms

Creamed Chicken Hearts – With Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Yield: 2

This is what I would literally call a hearty meal! The first time I tried chicken hearts, I didn’t really like them, but obviously I just had to figure out a good recipe. So, this is one of my favourite ways to prepare them. It is an easily prepared high fat meal and pretty saturating.

Ingredients

• 300 gram chicken hearts
• 2 onions
• 250 gram mushrooms
• 300 gram cream
• Salt
• Pepper
• Herbs
• Cumin
• Coriander

Instructions

1. Cut chicken hearts into slices and start to fry them in a big pan at medium heat
2. In the meanwhile, cut the onions and mushrooms
3. Put onions into the pan and fry everything, until it gets a nice roasting flavor
4. Add mushrooms and fry for another 5-10 minutes
5. Pour some water into the pan and let everything simmer for 25-30 minutes to get the hearts tender. This also softens their taste
6. Add cream & seasonings and let simmer for a few more minutes

11. Air Fryer Chicken Hearts

Air Fryer Chicken Hearts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’]

Air fryer chicken hearts are a delicious, savory delight that can be eaten as an appetizer or side dish. Making the chicken hearts this way makes them turn out delightfully crispy outside and tender on the inside!

Ingredients

• 12 oz chicken hearts
• 1 tsp olive oil
• 1/2 tsp bouillon powder
• 1/4 tsp cayenne pepper
• 1/4 tsp salt

Instructions

1. Wash the chicken hearts and pat them dry with paper towels.
2. Preheat the air fryer to 400F. If there’s no preset button for it, switch the air fryer to 400F and let it heat for about four minutes.
3. Combine all the spices and olive oil in a large bowl.
4. Add in the chicken hearts and mix with the spices thoroughly.
5. Spray your air fryer basket or tray with a light coat of cooking oil.
6. Arrange the chicken hearts in a single row in the air fryer basket or tray.
7. Air fry at 400 degrees F for 20 minutes.
8. Shake the air fryer every 5 minutes to flip the hearts.
9. Check with a meat thermometer to ensure the chicken hearts are cooked through and golden brown. An internal temperature of 165F shows it’s cooked properly.
10. Take them out with a slotted spoon and serve!

12. Chicken Heart Confit

Chicken Heart Confit is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT120M · Total: PT140M · Yield: [‘8’, ‘8 Servings’]

Gizzards can be cooked like this or in combination with the hearts. Both are excellent-not gamey at all.

Ingredients

• 1.5 lb chicken hearts Trimmed of fat to yield 1 lb
• 1/2 tablespoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 cups chicken fat, lard, (or flavorless cooking oil in a pinch)
• Small handful of fresh thyme (bruised with the back of a knife)
• a sprig of rosemary (bruised)
• 1 fresh bay leaf
• 5 cloves of garlic (lightly crushed)

Instructions

1. Combine the chicken and all other ingredients except the lard or oil, mix well, and refrigerate over night.
2. The next day, preheat the oven to 250, transfer the hearts and herbs to a separate oven-proof dish like a small casserole, cover with the lard or oil, cover with foil and bake for 1.5 hours, or until very tender.
3. Allow the hearts to cool in the fat, then refrigerate until needed. The hearts can be cooked a few days in advance and held in their fat.

13. Keto Butter Fried Chicken Hearts

Keto Butter Fried Chicken Hearts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2M · Total: PT7M · Yield: 4

Tender with a slight chew, coated in nutty brown butter that does most of the work, and they taste like rich dark meat chicken rather than anything gamey. I put off cooking chicken hearts for years, then I tried them in brown butter and felt silly for waiting. They cook in about 2 minutes, and what I learned is to trim the connective tissue from each one so there is never a chewy outlier. 1g net carbs and 17.1g protein per serving.

Ingredients

• 1 lb chicken hearts (connective tissue around the heart removed)
• 3 tablespoons butter

Instructions

1. Heat a small cast-iron skillet over medium-high heat. Add the butter and cook until melted, browned, and has a nutty aroma.
2. Add the chicken hearts and toss them in the skillet to make sure all sides cook evenly. DO NOT OVERCOOK THEM. Cook for no more than 2 minutes.

14. Easy Sauteed Chicken Hearts

Easy Chicken Hearts Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Economical and tasty, Chicken Hearts are quick and easy to make. They’re also an excellent source of protein and can be served alongside rice, potatoes, and veggies for a delicious meal.

Ingredients

• 1 lb chicken hearts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper (to taste)
• parsley (chopped for serving)

Instructions

1. Place the chicken hearts, olive oil, salt, pepper, garlic powder, smoked paprika and cumin in a large bowl.
2. Mix everything together ensuring that the chicken hearts are well coated with the oil and seasonings.
3. Heat a large, heavy skillet or frying pan over medium-high heat, for about 3 minutes.
4. Add the chicken hearts and cook, stirring often, for about 5-7 minutes until browned. Reduce the heat to medium if the skillet becomes too hot. Avoid overcooking as chicken hearts can become tough. Chicken hearts are done when the internal temperature reaches 165°F.
5. Serve drizzled with the pan juices and garnish with parsley.

15. Fried Chicken Hearts

Fried Chicken Hearts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Popcorn Fried Chicken Hearts recipe is the most delicious way to eat chicken hearts, hands down! A great recipe for those who are new to eating chicken offal, because they seriously taste and feel like popcorn chicken!

Ingredients

• 1 lb chicken hearts (cleaned and halved or butterflied (see tips and photos below the recipe instructions!))
• ~1-2 cups vegetable cooking oil (depending on your pot or pan)
• 1.5 cups all-purpose flour
• 1.5 teaspoons salt
• 2 teaspoons paprika
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 2 eggs (lightly beaten)
• ½ cup milk
• 2 tablespoons mayonnaise
• 2 tablespoons ketchup
• squeeze of sriracha (to taste (omit if you prefer non-spicy dip))

Instructions Bread the chicken hearts:

1. In a medium bowl, combine the flour (1.5 cups) with the next 6 ingredients (salt through black pepper), and mix well. In another bowl, scramble together the egg and milk (½ cup) until well-mixed. Prepare a large plate with a paper towel.
2. Add half the chicken hearts to the egg mixture and swirl around. Use a slotted spoon or your hands to transfer the hearts from the egg mixture to the flour mixture, then use a fork or your hands to get them coated really well in the flour mixture. The more flour is stuck on the chicken, the crispier and more flavorful your fried chicken hearts will be!

Fry the chicken hearts:

1. Pour 1-2 cups of vegetable oil into a medium saucepan or a small pan with high sides. You will want at least 2 inches of oil on the bottom of the pan so the chicken hearts will be covered in oil and cook evenly. Heat the oil to about 350-375F, or do a “test fry” to test the temperature: Use a clean slotted spoon or metal tongs to carefully add one breaded chicken heart to the oil. If it starts sizzling, the oil is hot enough. If it doesn’t start sizzling, remove it with a metal slotted spoon and wait a little longer.
2. Use a clean slotted spoon or heat-safe tongs to carefully place the breaded chicken hearts into the hot oil. Add a few at a time and do not overcrowd the pan.
3. Fry for ~3-4 minutes, or until they turn golden brown. If they turn brown too fast, lower the heat a little to give them time to cook through. If they take longer than 4-5 minutes to get to a beautiful golden brown color, you can turn the heat up a little. Use a slotted spoon to carefully remove the fried hearts onto your plate with a paper towel.
4. Fry the rest of the breaded chicken hearts, then repeat step 2 to bread the rest of the chicken hearts and fry them. Allow to cool for a few minutes before serving with your favorite dip.

Make the dip:

1. Combine all the ingredients in a small bowl and mix well… or use your favorite dip!

16. Chicken Hearts Cooked in Brown Butter

Chicken Hearts Cooked in Brown Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Chicken hearts, trimmed and patted dry: 1 lb (450 g)
• Unsalted butter: 6 tablespoons
• Olive oil: 1 tablespoon
• Garlic, minced: 2 cloves
• Shallot, finely chopped: 1 medium
• Fresh thyme: 4 sprigs
• Salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon
• Fresh lemon juice: 1 tablespoon
• Fresh parsley, chopped: 2 tablespoons

Instructions

1. 1. Prepare and pat dry the chicken hearts, trimming any excess fat.
2. 2. In a large skillet, melt the butter over medium heat until it browns and smells nutty; add the olive oil to prevent scorching.
3. 3. Add garlic and shallot; sauté 1–2 minutes until fragrant.
4. 4. Add hearts; sear until browned on all sides and just cooked through, about 6–8 minutes.
5. 5. Stir in thyme, salt, and pepper; finish with lemon juice and cook 1–2 minutes more.
6. 6. Garnish with parsley and serve with your choice of side.

17. Pan Fried Chicken Hearts

Pan Fried Chicken Hearts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT25M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

After you eat chicken hearts, nothing else is going to taste like chicken. This keto carnivore recipe is the easiest way to try this Brazilian barbecue delicacy.

Ingredients

• 2 pounds chicken hearts
• 2 tablespoons fat for frying (lard or tallow is best, but olive oil can be used)
• 1 1/2 teaspoon fine salt
• 1/2 teaspoon ground cumin
• 1 teaspoon chili flakes
• 1 tablespoon dried rosemary (half the amount if fresh)
• 10 crushed garlic cloves (optional, adjust to taste)

Instructions

1. In a shallow saucepan, melt the 2 tablespoons fat for frying on high heat and add the 2 pounds chicken hearts.
2. Sprinkle 1 1/2 teaspoon fine salt, 1/2 teaspoon ground cumin and 1 teaspoon chili flakes.
3. Fry them up, turning around in the pan. They will start releasing water. Turn heat down to medium.
4. When the hearts have lost their pink/red color and the water is almost completely evaporated, add 1 tablespoon dried rosemary and 10 crushed garlic cloves (if using).
5. Continue frying and turning them often until they are evenly browned. Be careful not to over cook. Chicken hearts ideal doneness is medium-well.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.