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Meat, Classics and bistro fare

Creamy chicken livers with rice

Creamy chicken livers with rice is a bistro style dish for 4 people, ready in 30 minutes, rated very easy, for about €1.80 per person. The key is searing the livers over high heat for a short time so they stay pink in the center and tender, then coating them in a cream and shallot sauce without letting them boil.

Pan seared chicken livers deglazed and coated in a creamy shallot sauce, served with fluffy white rice.

Creamy chicken livers with rice
Total time
30 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Seared chicken livers get a golden crust on the outside while staying pink and tender inside. The sauce, built from softened shallots and a splash of balsamic vinegar, brings a light tang that balances the richness of the cream and the bold flavor of the liver. The white rice works as a side and as a sponge for the sauce you won't want left behind on the plate.

This is a great weeknight dish when you want something fast without cutting corners on flavor, Mon Chou designed it for the evenings when time is short but you still want a proper meal. Chicken livers aren't always a hit with kids because of their texture and strong taste, so this one is better suited to adults or introduced slowly to more adventurous young eaters.

The ingredients

4 people

Butcher

  • Chicken livers 600 g

Fruits and vegetables

  • Shallots 3
  • Parsley 1 bunch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Pantry

  • Balsamic vinegaroften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Clean the chicken livers, removing any green spots and connective tissue.

    A green spot tastes bitter, cut it away without hesitation.

  2. Cook the rice in boiling salted water. 11 min

    Cover the pot off the heat, the rice finishes swelling in its own steam.

  3. Brown the livers in hot butter, 2 minutes on each side, then set aside. 5 min

    Season with salt only at the end, salt toughens the livers.

  4. Sweat the shallots in the same pan, deglaze with balsamic vinegar, then add the cream. 4 min

    Scrape the bottom of the pan well to release all the browned bits.

  5. Return the livers to the sauce just long enough to coat them, then serve with the rice and parsley. 2 min

    Don't let them boil in the sauce, they turn dry.

Our tips to get it right

  • Pick livers that are firm and an even reddish brown, avoid any with yellowish spots that signal they're past their best.
  • Pat the livers dry with paper towels before searing them, moisture stops browning and steams the meat instead of searing it.
  • Make the sauce right before serving, it shouldn't sit around, otherwise the cream can split as it cools and gets reheated.

The variations

  • Swap the balsamic vinegar for sherry vinegar for a drier, less sweet edge.
  • This dish is hard to turn vegetarian without losing what makes it work, chicken livers are the whole point of the recipe.
  • For a faster version, use precooked rice warmed through in 2 minutes while you cook the livers and sauce.

What to serve it with

  • A well dressed green salad
  • Bread for soaking up the sauce
  • A light red wine

Storage

Creamy chicken livers keep for 2 days in the fridge in a sealed container. They don't freeze well, the cream sauce breaks down once thawed. Reheat gently in a pan over low heat to avoid overcooking the livers further.

Questions about this dish

How do you know when chicken livers are properly cooked?

They should stay slightly pink in the center when you press them, still giving a bit under your finger. Overcooking is the most common mistake with this cut, it turns them dry and rubbery.

Can you make creamy chicken livers ahead of time?

You can clean the livers and cook the rice ahead, but sear the livers and make the sauce right before serving. The cream sauce doesn't hold up well to waiting or being reheated more than once.

Can heavy cream be swapped for something else?

Yes, thick cream works too but gives a heavier, less fluid sauce. Thin it with a splash of water or stock if you want a lighter texture.

Why remove the green spots from chicken livers?

Those spots are bile residue and turn sharply bitter once cooked. Just trim them off with the tip of a knife before cooking the livers.

How long does it take to make creamy chicken livers with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in creamy chicken livers with rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does creamy chicken livers with rice cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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