Creamy Chicken Hearts with Onion and Herbs

Name: Creamy Chicken Hearts with Onion and Herbs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Eastern European-inspired
Ingredients: 500 g chicken hearts, trimmed and halved; 1 tbsp neutral oil; 1 whole large onion, thinly sliced; 150 ml chicken broth or water; 100 ml heavy cream; 2 tbsp sour cream; 1 tsp Dijon mustard, optional; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped parsley

Tender poultry giblets simmer in a mild cream sauce with softened onions and parsley.

By Savva LoginovUpdated October 2, 2026

Total 1 hrMakes 4 servings

Jump to Recipe

Chicken hearts simmer with softened onion in a simple cream and sour-cream sauce until tender. Trim visible fat and vessels, rinse briefly and pat dry before cooking. The source’s 5 to 7 minute sear followed by a short simmer may leave the centers undercooked, so this version uses a covered simmer and a thermometer check. Trim away excess fat and vessels; rinse briefly if needed and pat dry with paper towels. Heat oil in a skillet over medium; cook onion 6 to 8 minutes until soft and lightly golden. Add hearts and cook 5 minutes, turning so the cut sides brown. Add broth, salt and pepper. Cover and simmer gently 25 to 35 minutes until tender and the thickest pieces reach 74°C (165°F).

Creamy Chicken Hearts with Onion and Herbs

How to tell when it is ready

Stir in cream and optional mustard; simmer uncovered 3 minutes. Remove from heat and fold in sour cream and parsley. Serve hot.

Tips

Trim away excess fat and vessels.
Heat oil in a skillet over medium.
Add hearts and cook 5 minutes, turning so the cut sides brown.
Add broth, salt and pepper.

Troubleshooting

If hearts are chewy, continue the covered simmer and add broth as needed.
If sauce splits, lower heat and stir in sour cream off the burner.

Substitutions

Use evaporated milk for part of the cream, simmering gently.
Use broth and a teaspoon of flour for a lighter sauce.

Variations

Add sliced mushrooms with the onion.
Use paprika and a pinch of thyme.

Serving suggestions

Serve over mashed potatoes or rice.
Add crusty bread to catch the sauce.
Scatter parsley on top.
Pair with a crisp green salad.

Make ahead

Measure ingredients and prepare the components in advance where practical. Refrigerate leftovers within 2 hours up to 3 days; reheat gently until steaming hot.

Storage

Refrigerate leftovers within 2 hours up to 3 days; reheat gently until steaming hot.

Food safety

Chicken hearts are poultry giblets; cook to 74°C (165°F) and prevent raw juices contacting ready-to-eat food.

Frequently asked questions

Why are chicken hearts still chewy after simmering?

They may need more time. Keep them at a gentle simmer with the pan covered until tender, checking that they reach 74°C (165°F).

How should I store creamy chicken hearts with onion and herbs?

Refrigerate leftovers within 2 hours up to 3 days; reheat gently until steaming hot.

Serve over mashed potatoes or rice. Refrigerate leftovers within 2 hours up to 3 days; reheat gently until steaming hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Creamy Chicken Hearts with Onion and Herbs