If you’re looking for a delicious lunch or dinner today using chicken livers, I have a very easy and delicious recipe for you. This one-pan chicken liver recipe I cooked is easy to make. Not only is it simple to prepare, but it also requires minimal cleanup, since everything is cooked in just one pan. In addition, chicken liver is an affordable ingredient, making this dish both budget-friendly and also delicious. Besides, the ingredients used are easy to find and cost-effective. Of course, you’re welcome to adjust the seasonings or add your favorite condiments to suit your taste.

Delicious chicken livers in a white plate — One-Pan Chicken Livers

Ingredients

1.25 lb chicken liver
3 tbsp unsalted butter
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 onion, sliced
1 tbsp garlic, minced
1/4 cup soy sauce
2 cups water
1 tbsp parsley flakes
Salt, to taste
Ground black pepper, to taste
Scallions, for garnish

Instructions

1. Boil the Chicken Liver

In a pot or deep pan, boil the chicken liver for 3 minutes on each side. Do not rinse—those natural juices add depth to the flavor. Once done, remove the livers and set them aside. Strain the leftover broth to remove any lumps, and reserve it for later.

2. Saute the Aromatics

In the same pan (no need to wash), melt the butter over medium heat. Add the sliced onion, minced garlic, and bell peppers. Saute for about 5 minutes until they begin to soften.

3. Combine the Ingredients

Return the chicken livers to the pan. Pour in the soy sauce and gradually add the reserved broth to suit your desired amount. Spread out the chicken livers for even cooking.

4. Season and Simmer

Add parsley flakes, salt, and ground black pepper. If you’re serving it with rice (like I always do), consider adding extra broth so you have more sauce to soak into the grains. Simmer the livers for 3 minutes per side, or until fully cooked and tender.

5. Serve and enjoy

Let the dish cool slightly before serving. Top with sliced scallions (optional – skip if you’re not a fan of scallions) and enjoy with a bowl of steamed white rice.

Tips for Best Results

Don’t rinse the chicken liver before boiling it for a better rich flavor.
Keep the pan unwashed between steps to preserve the browned bits and flavor from the broth.
Refrigerate and store leftovers in an airtight container. Any food cooked with soy sauce always tastes better the next day.
When reheating, add a splash of broth (if you still have some leftovers) or a little bit of water to keep it from drying out.

Ingredients

1.25 lb chicken liver
3 tbsp unsalted butter
1 pc yellow bell pepper, thinly sliced
1 pc orange bell pepper, thinly sliced
1 pc onion, sliced
1 tbsp garlic, minced
1/4 cup soy sauce
2 cups water
1 tbsp parsley flakes
salt, to taste
ground black pepper, to taste
scallions, for garnish (optional)

Instructions

In a pot or deep pan, boil the chicken liver for 3 minutes on each side. Do not rinse - those natural juices add depth to the flavor. Once done, remove the livers and set them aside. Strain the leftover broth to remove any lumps, and reserve it for later.
In the same pan (no need to wash), melt the butter over medium heat. Add the sliced onion, minced garlic, and bell peppers. Saute for about 5 minutes until they begin to soften.
Return the chicken livers to the pan. Pour in the soy sauce and gradually add the reserved broth to suit your desired amount of sauce. Spread out the chicken livers for even cooking.
Add parsley flakes, salt, and ground black pepper. If you're serving it with rice (like I always do), consider adding extra broth so you have more sauce to soak into the grains. Simmer the livers for 3 minutes per side, or until fully cooked and tender.
Let the dish cool slightly before serving. Top with sliced scallions (optional - skip if you're not a fan of scallions) and enjoy with a bowl of steamed white rice.

Watch the easy-to-follow video One-Pan Chicken Liver Recipe.