This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.


Cook's Notes:

The dry-fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.

You can use virgin olive oil, but it somewhat overpowers the dish, which has a surprisingly mild flavor.

Nutrition Facts

174 calories; 9.8 g total fat; 410 mg cholesterol; 347 mg sodium. 2.4 g carbohydrates; 18.1 g protein; Full Nutrition

Reviews (18)

Read More Reviews
21 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
Really good and really easy. I followed the suggestion of another reviewer and cooked the livers with the garlic so that the garlic would accent the flavor and wouldn't be so strong. I also added a bit of green onions. What a nice and refreshing way to have livers...Yum. Read More
Rating: 5 stars
I was amazed. My tried-and-true "recipe" for chicken livers had always involved sautéing onion slices in oil/butter flouring the livers (liberally) and adding them to the onions perhaps with a little milk... to make "gravy." Jchasko's recipe was a revelation. With some trepidation I tossed the naked livers into my heated (stainless-steel non-treated) skillet. I fully expected them to stick tenaciously to the pan and be reduced to a bitter scorched mess. Wow. They skittered around the pan allowing me to move them about for uniform browning (no need for spatter shield). I did depart from Jchasko's directions a bit: I had no lemon; I added a coarsely chopped onion and a healthy shot of ground black pepper; and (because I was feeling lazy) substituted several dashes of garlic powder for the called-for six cloves of fresh garlic. Very tasty... and incredibly easy! Next time I may even follow the recipe! Read More
Rating: 5 stars
I followed the recipe's ingredients but I added the onion and garlic with the chicken livers. I also added thyme paprika and two dashes of liquid smoke with fresh lime juice. I increased the cooking time to 20 minutes (medium to low heat) as I like my livers done almost well. simple and tasty. Read More
Rating: 3 stars
Cooking the livers in the dry skillet was interesting--no need to use the splatter guard like I normally do when frying livers. They turned out perfectly. Unfortunately we weren't fans of the lemon/liver combo. My lemon was very freshly picked & the flavor of the dish reminded me of lemon bars with liver added. I'll make this again using the same technique but will skip the lemon. I'd give it 5 stars without the lemon and will be sure to add a little more garlic next time. Read More
Rating: 5 stars
I made them for my grandma and she loved them! I did add some onion slices while I was frying the liver though. It did take much longer than 5 minutes to cook more like 15 minutes. Read More
Rating: 5 stars
I use garlic olive oil garlic pepper salt and omitted the lemon juice. I put on mashed potatoes with the gravy-Awesome! Will make again for sure??. Good eats.... Read More
Rating: 5 stars
Made it this afternoon and did put the garlic in with the livers. Threw it all in the crock pot with some pasta sauce and meatballs for dinner tonight. Winner Read More
Rating: 3 stars
6 29 17 Good but I wouldn't say amazing. I skipped the lemon because I'm weird about lemon sometimes; figured it'd be better squeezed on after but didn't. 'Sure was quick.:) Read More
Rating: 4 stars
I did change the recipe sorry but I've been on a curry kick lol. I added about 1/2 tsp curry while cooking the livers. I also added the rest of ingredients while finishing cooking because it was sticking to the pan. And as someone else wrote I wanted to incorporate the garlic in more. It was very good. Thanks for adding this recipe. Read More