Chicken Liver with Mustard Sauce

Chicken Liver with Mustard Sauce

If you’re looking for a quick and flavorful dish that’s a little different from the usual chicken dinner, this chicken liver in mustard sauce with broccoli is a winner. The creamy mustard sauce comes together in minutes with just mayonnaise, mustard, and a few spices, while the chicken livers bring a rich, savory taste that pairs perfectly with crisp-tender broccoli. It’s simple comfort food with a gourmet twist—perfect for busy weeknights when you still want something special on the table.

Course Main

Cuisine International

Keyword chicken liver

Diet Gluten free, Paleo

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 657

Author Simone

Equipment

Stick blender

Ingredients

For the sauce

100 gram mayonnaise
50 gram dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
1 tsp lime juice
1 tbsp honey
pepper and salt to taste

Chicken liver

300 gram chicken liver
pepper and salt
500 gram broccoli cooked or roasted

Instructions

Start by cleaning the chicken liver and set aside. Prepare your broccoli. I like it either roasted or steamed as a side dish.
Place all the ingredients for the sauce in a jar and blend them with a stick blender to a smooth sauce. You can briefly warm the sauce if you want or serve cold.
Add a bit of olive oil in a large skillet and quickly sauté the chicken liver until browned and cooked through. This usually takes no more than 5 minutes. Depending on the size of your livers.
Serve the chicken livers with steamed or cooked broccoli and the sauce.

Notes

Store: this dish is best eaten right away. You can prepare the sauce in advance and store in the fridge for 2-3 days.

Nutrition