By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
186 cal · 15 min
Grilled Chicken Livers with Lemon Sauce
Recipe GLPRe79b70b480601a
Pan-seared chicken livers finished with a bright, tangy lemon butter sauce and fresh parsley. A quick, elegant main course ready in 15 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound Chicken livers, trimmed
2 tablespoons Extra-virgin olive oil
Salt
Black pepper
4 tablespoons Butter
2 lemons Lemon juice
4 sprigs Fresh Italian parsley, minced
Directions
Pat the trimmed chicken livers dry with paper towels. Season generously with salt and black pepper on both sides.
Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
Working in batches if needed to avoid crowding, sear the chicken livers for 2 to 3 minutes per side until the internal temperature reaches 165°F. Transfer to a warm plate.
Reduce heat to medium. Add the butter to the same skillet and allow it to melt, scraping up any browned bits from the bottom.
Remove from heat and stir in the lemon juice until well combined.
Stir in the minced fresh parsley.
Spoon the lemon-butter sauce over the cooked chicken livers and serve immediately.
Comments
Chicken livers are widely available at Harris Teeter, Food Lion, Kroger, and Walmart butcher counters at two to three dollars a pound, making this genuinely cheap at under two dollars per serving. The stated fifteen minutes is honest if you buy livers pre-trimmed; if not, add five minutes of work to remove connective tissue. This is a simple, straightforward dish that suits a weeknight but demands attention during cooking—livers toughen quickly and need a hot pan and brief cooking. The lemon sauce won't reheat well, so plan to serve this fresh; it's a confident move for someone comfortable cooking offal, less so for a household skittish about organ meats.
Sign in or create a free account to add your review.
