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Chicken Livers with Onions and Bacon

Mild tasting, fresh chicken livers are sauteed in a small amount of oil with onion and bacon for a delicious easy supper.
Course Main Course
Cuisine American
Keyword chicken, liver, livers, Onion, onions
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 442kcal


  • Cutting Board
  • Kitchen shears
  • Large non-stick skillet
  • Splatter screen


  • 16 ounces chicken livers Mary's Organic Chicken Livers for best results
  • 1 tablespoon olive oil
  • 1 onion
  • 2 strips bacon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon butter (optional)


  • Rinse and soak the chicken livers in cold water for 15 minutes. Rinse and pat dry with paper towels.
  • Using a sharp knife or scissors, trim the meat away from the connective tissue and fat. Connected lobes should be separated.
  • Place livers in a bowl and refrigerate until ready to use.
  • Chop and cook the bacon over medium-high heat in a non-stick skillet. Remove the bacon to a dish and set it aside. Keep the grease in the frying pan.
  • Slice and cook the onion in the bacon grease until golden brown. Remove from skillet and set aside.
  • Add one tablespoon of olive oil to the skillet and saute the chicken livers over medium heat on one side, for approximately 2 minutes.
  • Flip the chicken livers over and cook on the other side until done (165 degrees). If desired, add a tablespoon of butter to the pan. When the butter melts. remove from heat.
  • Add the onions and bacon back to the skillet. You can mix everything together to serve or just top the livers with the onions and bacon. Serve immediately.


Calories: 442kcal | Carbohydrates: 7g | Protein: 42g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 805mg | Sodium: 924mg | Potassium: 647mg | Fiber: 1g | Sugar: 2g | Vitamin A: 25305IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 21mg