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Chicken Liver Recipe with Bacon & Mushroom Sauce (Video)

The Best Chicken Liver Recipe is made with tender chicken livers, caramelized onions, and salty bacon in a creamy mushroom sauce. It’s a one-pan meal idea that can be served on toast for breakfast or mashed potatoes for dinner!

As you may be aware, I’m a big fan of chicken livers. One of my other favorite recipes is my chicken livers in a white wine sauce and part of why I adore them is because they’re highly nutritious, relatively budget-friendly and they’re so versatile. The other part is that they’re majorly delicious and easy to make!

Chicken livers are incredibly nutrient-dense and packed with protein and iron among other health benefits. They are one of the healthiest forms of animal protein around. Despite them being robust in flavor and quite meaty, they complement surrounding flavors so well without overpowering anything.

When YOU make this  Chicken Liver Recipe take a picture & DM me your Food Creation on Instagram @MunchkinTimeBlog & hashtag #munchkinrecipes. We would love to see your creation!

Chicken Liver Recipe with Bacon & Onions

When cooked properly, chicken livers are tender, buttery, and melt in your mouth. This easy-to-follow chicken liver recipe I’m sharing with you will walk you through the steps of how to get chicken livers to the perfect taste and texture in every bite. The secret is soaking them in milk!

If you’ve ever tried to cook chicken livers before and they were too dry or rubbery, I promise you, it’s worth trying again. My hubby loves chicken liver with bacon, which makes the “what’s for dinner” decisions super easy!

Ingredients you will need to cook chicken liver with bacon and onions.

What are Chicken Livers?

Chicken livers are exactly that.  They’re not considered red meat, despite their appearance, but they are organ meat. Coming in different sizes, they’re rich in Vitamin C, amino acids, folate, and iron (among many many other things). They are quite strong in flavor which is why soaking them in milk helps.

Many people find it has a bit of a metallic taste, but when cooked properly and with the right seasoning, this delicacy can quickly become traditional comfort food!

Ingredients Needed

  • Oil – Avocado oil to start the bacon sauté process. Bacon will release its own fat, but the avocado oil is lighter and healthier.
  • Bacon – You’ll need 6-8 strips of bacon cut into bite-sized pieces.
  • Onions – Medium-sized, cut into slices. Yellow onions are nice and mild with a subtle sweetness which is great when caramelized.
  • Mushrooms – I use brown mushrooms (cremini) because they’re a bit deeper in flavor than white button mushrooms, but you use what you prefer.
  • Chicken liver & milk – Rinse the 1 lb of chicken liver and trim the connective tissues and any off colored (usually green/white) things off and soak them in milk for 1 hour. This will help with not only texture but it gets rid of that peculiar metallic taste (probably from the iron) that not everyone can handle.
  • Butter & All purpose flour – Once everything has been sautéed we use butter and flour to make a roux. This is used to thicken the broth to create a luscious and smooth cream sauce.
  • Chicken broth – The liquid component in the sauce. You can use regular, homemade or low sodium, it’s up to you.
  • Soy sauce – Adds a nice saltiness to it and darkens it up just a bit!
  • Salt & pepper – To taste.

Bacon and oil inside the skillet.Crispy bacon inside the skillet.

How to Cook Chicken Liver

Step 1: Heat avocado oil in a skillet over medium heat and cook the bacon for 5 minutes, stirring occasionally. Then, add the onions and cook until soft.

Onion added to the skillet with crispy bacon.Cooked bacon and onions.Mushrooms added to the skillet with onions and bacon.

Step 2: Add the mushrooms and cook for about 3-5 minutes. The bacon will have produced a lot of oil, and the mushrooms will have released a lot of water.

Step 3: Use a slotted spoon to transfer the contents of the skillet onto a plate. Leave behind about 2 Tbsp of bacon grease in the pan.

Raw Chicken liver in the skillet.

Step 4: Increase the heat to medium-high and add chicken livers to the pan. Cook for 5 minutes until the chicken liver is cooked through, flipping halfway. Remove them to a plate.

Soy sauce, flour and butter added to the skillet.

Step 5: Make a roux by melting butter and adding the flour and stirring or whisking until it becomes a paste with a nutty aroma. Slowly add the soy sauce until everything is combined.

Broth added to the flour mixture.

Step 6: Stir in the broth and season with salt and pepper. Whisk everything until it comes to a gentle boil and the sauce is nice and thick.

Chicken Liver Recipe with Bacon & Onions

Step 7: Add the chicken liver, bacon, onions, and mushrooms back into the pan and smother everything in the sauce. Cook for about 1 minute until everything is heated through.

Garnish with greens over a bed of creamy mashed potatoes. Enjoy!

How Do I Know When Chicken Livers are Done?

When cut into smaller pieces, it doesn’t usually take them long to cook through. The best most accurate way to tell is by using a digital thermometer. The internal temperature should read 165 degrees F.

Ways to Eat Chicken Liver

  • Usually a quick sauté with a simple seasoning is enough to enjoy chicken livers on any given day. When you want to jazz it up a bit to impress a crowd (or impress your kids!) make this simple caramelized onion, bacon, and mushroom version.
  • For a Southern twist, coat them in breading and deep-fry them for a crispy crunchy element.
  • Purée the cooked chicken liver into a mousse or a pate.
  • Serve it on mashed potatoes to soak up whatever sauce you’re cooking them in, or on a bed of rice. You can even have these for a protein-packed breakfast or a special brunch item when served on a slice of toast.

More Yummy Dinner Recipes:

10-minute Honey Garlic Shrimp Recipe

Loaded Mashed Potatoes

Super Juicy Oven Baked Chicken Wings

Baked Chicken Pasta in Buttery White Sauce

Oven Baked Boneless Skinless Chicken Thighs

The Best Creamy Chicken Pasta

Chicken Liver Recipe with Bacon & Onions

Chicken Liver Recipe with Bacon Onions & Mushroom Sauce

Love Keil
Super Delicious Chicken Liver Recipe with Bacon Onions & Mushroom sauce. I love cooking with chicken liver for its taste and its nutrients, check out this deliciousness using chicken liver - The Best Sauteed Chicken Livers Recipe in White Wine Sauce.
4.91 from 11 votes
Prep Time 5 minutes
Cook Time 20 minutes
Course Chicken Recipe, Main Coarse, Main Dish
Cuisine American
Servings 4
Calories 436 kcal



  • 2 tablespoons avocado oil
  • 6-8 strips bacon chopped into bite pieces
  • 2 medium onions cut in half and sliced
  • 2 cups mushrooms sliced
  • 1 lb chicken liver soaked in milk for 1 hour, rinsed & trimmed
  • 2 tablespoons butter
  • 1 tablespoon soy sauce
  • 2 tablespoons all-purpose flour
  • 3/4 cup chicken broth homemade
  • salt & pepper to taste


  • Using a skillet, over medium heat - heat 2 tablespoons of avocado oil and add bacon, cook for 5 minutes stirring few times. Add onions and cook for 10 minutes or until softened.
    Cooked bacon and onions.
  • Next, add mushrooms and cook stirring few times for 3-5 minutes. After using a slotted spoon, remove bacon with onions onto a plate. Leave 2 tablespoons of bacon grease in the skillet.
    Mushrooms added to the skillet with onions and bacon.
  • Heat over medium/high heat and add chicken liver, cook for 5 minutes, or until chicken liver is cooked thru, flipping on the other side once. Remove chicken liver onto a plate.
    Raw Chicken liver in the skillet.
  • Now, melt 2 tablespoons of butter with 2 tablespoons of flour and 1 tablespoon of soy sauce, over medium heat. Stir until everything is combined about 1 minute. Pour in 3/4 cup of chicken broth. Season with salt and pepper and whisk until gentle boil and the sauce is thickened.
    Soy sauce, flour and butter added to the skillet.
  • Return chicken liver and bacon with onions back into the pan, stir with the sauce and let everything heat thru, about 1 minute. Garnish with greens and serve with mashed potatoes. Enjoy!
    Super Delicious Chicken Liver Recipe with Bacon & Onions



When YOU make this Chicken Liver Recipe take a picture & post it on Instagram @MunchkinTimeBlog & hashtag #munchkinrecipes, we would love to see your creation.
Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.


Serving: 1servingCalories: 436kcalCarbohydrates: 11gProtein: 27gFat: 32gSaturated Fat: 11gCholesterol: 428mgSodium: 766mgPotassium: 604mgFiber: 2gSugar: 3gVitamin A: 12737IUVitamin C: 28mgCalcium: 24mgIron: 11mg
Keyword bacon, chicken liver, onions
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Q. Do YOU like this Chicken Liver Recipe?

Let me know in the comments below, I would love to hear from you!

Super Delicious Chicken Liver Recipe with Bacon & Onions

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This post was updated on June 7, 2022 the recipe is still the same.


  1. 5 stars
    Absolutely delicious! Hubby says I can make it “anytime I want”.

  2. 5 stars
    Devious meal, adding mushrooms is such a good idea. I skipped the roux also with no potatoes. I’m low carb and grain free so I served over sautéed sliced cabbage. So good, will be making again. Thank you.

  3. Found your site when searching for chicken liver recipes. Can’t wait to try this one. 😀

  4. Susan Odiseos

    I am avoiding dairy, except for butter. Do you have a recommendation for the milk replacement-coconut milk, almond milk ???

    • Great question, Susan! I haven’t tried it with a milk replacement but I have a sister who is on dairy free diet and she likes to use coconut milk when cooking savory meals. Hope this helps!

  5. 5 stars
    Best recipe for chicken liver. Moist and delicious

  6. 4 stars
    I just made this and it is delicious? I put it over linguine . Awesome!!!

  7. 5 stars
    I seldom review anything, but these chicken livers were so good I just had to say so. This is now my favorite way to fix them”

  8. 5 stars
    skipped he Roux (step #5) and still exceptionally delicious. – added a dollop of plain yogurt on top with some fancy schmanzy plum coated sesame seeds my son gave me – that along with slow-baked sweet potato.. everything went down EZ! so delicious – thank you.

  9. Kathleen Schumacher

    5 stars
    These were delicious! Thank you!

  10. 5 stars
    I made this tonight and it was delicious! I served it over very thin egg noodles instead of mash potatoes. I will definitely make this again, but no time soon. I really limit my consumption of chicken livers even though I love them.

  11. I’ve never made chicken livers before but I have two pounds of them and need to use them. Any idea how leftovers fare??

  12. Michelle Chee

    5 stars
    Made it gluten free over rice. It’s delish!!!!

  13. I know this is a super dumb question but how do you trim chicken livers? It’s embarrassing because my mom used to cook them up as a lunch special in our little restaurant in WV. BIG weekly fave!

  14. 5 stars
    This was a very good meal last night. I made a couple small changes due to my eating. I didn’t have bacon, so I used about 1/2 cup of real bacon bits. I used equal amount of Tamari sauce instead of soy sauce. I used glucomannan (powdered konjac root) recipe for the thickener to reduce carbs; excellent consistency. Thank you this is a repeat recipe.

  15. Chicken livers recipe looks and sounds really delicious I’m going to try and replicate it I hopefully will make it just as good thanks

  16. Do you know if you can make those gluten free and soy by substituting with arrowroot flour (or something else) and coconut aminos?

    • Hi Kelly! I heard people like to substitute soy with coconut aminos! Hope this helps!

    • I used aminos instead of soy – always do 🙂 same with your thought on using arrowroot instead of wheat flour… that our tapioca should do the trick, but in this case, I skipped the Roux altogether.. onions, bacon with the livers (bell & evans), some avocado oil, aminos & organic chicken broth …. so good!

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