Chicken Hearts with Onions and Mushrooms

Prep Time: 25 minutes

Cooking Time: 30 minutes

Servings: 6

When it comes to nutrient-dense foods, chicken hearts, packed with protein and B vitamins, are at the top of the list. In this dish, their mild chicken flavor pairs perfectly with boldly spiced onions and mushrooms.


  • 1½ lbs. Sanderson Farms® Chicken Hearts
  • ½ cup vegetable oil
  • ⅓ cup flour
  • 1 tablespoon vegetable oil
  • ¾ cup sliced onions
  • 1 cup sliced mushrooms
  • 1 teaspoon garlic salt, divided
  • 1¾ cups chicken broth
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • 6 cups cooked rice

Nutritional Information (PER SERVING)

Calories: 590
Fat: 32g
Saturated Fat: 6g
Sodium: 520mg
Carbohydrate: 53g
Sugars: 1g
Protein: 23g


  1. In a 6-inch skillet, over medium-high heat, add ½ cup oil. Slowly add flour to make a roux. Cook for 6 minutes or until it is light to medium brown in color. Turn heat off.
  2. Cut the tops off of the hearts. Slice the hearts in half.
  3. Add 1 tablespoon of oil to a 12-inch skillet over medium-high heat. Add onions and mushrooms, cook for 3 minutes.
  4. Add chicken hearts and ½ teaspoon garlic salt. Cook for 3 minutes.
  5. Slowly stir in chicken broth, ½ teaspoon garlic salt, black pepper and oregano. Add roux and stir. Bring to a rapid simmer. Reduce heat to low simmer, cover, and cook for 10 minutes.
  6. Serve with cooked rice.