Pan-Seared Chicken Livers with Sautéed Garlic Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken livers pan-seared to perfection and served alongside garlicky sautéed spinach, a nutrient-dense Paleo-friendly dish. This mediterranean-inspired paleo (paleo, gluten free) ready in about 20 minutes pairs chicken livers, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (13 ratings) Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Rinse and pat dry 12 oz chicken livers, trimming any connective tissue; season with 1 tsp sea salt and 1/2 tsp black pepper. Heat 1 tbsp extra virgin olive oil in a skillet over medium-high heat.
  2. Step 2: Add the chicken livers to the skillet and cook for 3 minutes on each side until browned on the outside but slightly pink inside for tenderness; remove and set aside.
  3. Step 3: In the same skillet, add 1 tbsp extra virgin olive oil and 4 minced garlic cloves, sauté over medium heat for 1 minute until fragrant but not browned.
  4. Step 4: Add 6 cups fresh spinach leaves and sauté for 2-3 minutes until wilted and bright green; season with a pinch of sea salt.
  5. Step 5: Return the chicken livers to the skillet, drizzle with 1 tbsp lemon juice, toss gently for 30 seconds to combine flavors, then serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken Livers with Sautéed Garlic Spinach take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Livers with Sautéed Garlic Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken livers from drying out.

Can I substitute ingredients in Pan-Seared Chicken Livers with Sautéed Garlic Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Livers with Sautéed Garlic Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Livers with Sautéed Garlic Spinach paleo?

Yes — this recipe is tagged paleo, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes