Chicken Hearts

Generous serving of sauteed chicken hearts sitting on a white plate. Topped with sliced green onions and garnished with lemon wedge and curly leaf lettuce.

Chicken hearts taste a lot like the dark meat from other parts of the bird, but with a slightly gamey and metallic flavor that’s noticeable but not overpowering.

They’ve got a pleasantly chewy texture, lend themselves to seasonings and marinades and quick-cooking and milder in flavor compared to beef heart.

This is a basic recipe you can vary with herbs, spices, onions and mushrooms. Don’t overcook them, as that makes them tough. They should be just tender and a bit chewy. 


  • 1 lb chicken hearts 
  • 2 Tbsp olive oil 
  • 1 tsp salt 
  • ¼ tsp black pepper 
  • ½ tsp garlic powder 
  • ½ tsp onion powder 
  • ½ tsp smoked paprika 
  • ½ tsp ground cumin 
  • ¼ tsp dried thyme 
  • 2 Tbsp finely sliced green onion, for garnish 
  • Optional: 2 Tbsp chopped parsley, for garnish


In a small bowl, combine all salt/pepper/spices. In a large bowl, toss chicken hearts with olive oil to coat. Sprinkle spice mix over hearts and toss again. 

Heat a large frying pan over medium-high heat for 3 minutes. Add seasoned chicken hearts and cook, stirring often until cooked through, about 5-7 minutes and lowering the heat if the pan becomes too hot. 

Divide hearts between four plates. Top with pan juices and garnishes before serving.