Chicken Heart Nutrition Facts and Recipes

Have you ever tasted organ meats? If not, chicken heart is a great start. The heart is a muscle with similar makeup to steak and ground beef, but it has a lower price. Chicken hearts are easy to prepare, and they taste like other lean meats and are very nutritious. They have lower mineral content and don’t taste metallic like kidneys and the liver.

Chicken Heart Nutrition Facts  

1.     Vitamins

Chicken heart contains vitamin B12, riboflavin, folate and pantothenic acid. Stewed hearts provide 10 times of vitamin B12 found in other muscle meats. B vitamins are required for synthesis of metabolic enzymes that break down fats into energy and fight carcinogens. They also help in cases of fatigue, chronic fatigue syndrome, stress, and support the proper functioning of the heart and the circulatory system.

2.     Minerals

  • Chicken hearts are rich in zinc, iron and selenium. They also provide 1 - 4 percent of recommended daily intake of potassium, phosphorous, magnesium, copper and sodium.
  • You will also get a nutrient known as CoQ10 which helps in the proper functioning of the heart and cells.

3.     Protein

Chicken hearts are a rich source of animal protein. You will get 26 grams of protein from 3.5 ounces of simmered chicken hearts.

4.     Fat and Cholesterol

Chicken hearts are rich in fat and cholesterol. Eating 3.5 ounces chicken heart provides you with 8 grams fat which is 38 percent of recommended daily intake, and 242 milligrams cholesterol. If you have high cholesterol levels and heart disease, avoid eating too many chicken hearts.

Chicken Heart Nutrition Value Chart

Per 6.1 gram


Amount per Serving

Daily Value (%) for a 2000-Calorie Diet




Total carbohydrates









Total fat

0.6 g


Saturated fat




8.296 mg



0.9 g


Vitamin C













5 mg


How to Cook with Chicken Hearts

1.     Eastern Chicken Heart  



  • 1 pound chicken hearts
  • 1 large onion or leeks, chopped
  • 1 tbs chopped garlic
  • Olive oil
  • Salt to taste
  • Pepper to your liking
  • 1 tbs of ginger


  • If you wish to marinate, mix the olive oil, garlic, salt and pepper and place them in a bag. Place the chicken hearts in the bag and leave to marinate for about 3 hours.
  • Sauté the onion or leek together with ginger and garlic in some olive oil.
  • Once soft, add chicken hearts and continue sautéing over medium heat. Stir occasionally until the hearts are cooked.
  • You may also sauté the hearts halfway, and then broil until they are done.
  • Another option is to grill them on skewers. Soak the skewers in water before using them.

2.     Chicken Hearts with Onions and Mushrooms

You can enjoy chicken heart nutrition by combining it with mushrooms and onions.


  • 1 1/2 pounds chicken hearts
  • 1/3 cup wheat flour
  • 1 tbs olive oil'
  • 1/2 cup olive oil
  • 3/4 cup onions, sliced
  • 1 cup mushrooms, sliced
  • 1 tbs garlic/ salt
  • 1 3/4 cups of chicken broth
  • 1/4 tbs of black pepper
  • 1/4 tbs oregano, dried
  • 6 cups rice, cooked


  • Place a 6-inch skillet over medium heat and add ½ cup olive oil. Then slowly add wheat flour and cook for six minutes to make medium brown roux. Switch off the heat and put aside.
  • Cut off tops of the chicken hearts, and then cut the heart pieces in halves.
  • Place a 12-inch skillet over medium heat and add 1 tbs oil. Add onions and mushrooms and cook for three minutes.
  • Add the chicken hearts and ½ tbs of garlic/salt and cook for three minutes.
  • Add the chicken broth, stirring as you do it. Add the remaining ½ tbs garlic/salt, oregano and black pepper.
  • Add the roux and continue stirring. When it starts simmering, reduce the heat, cover and let it cook on low heat for 10 minutes.
  • Enjoy the meal served with rice.

3.     Grilled Chicken Heart   



  • 2 - 3 tbs chicken hearts
  • 2 cloves crushed garlic
  • 1 tbs ginger powder
  • 1 tbs black pepper, freshly ground
  • Soy sauce and sherry wine in equal parts


  • Marinate the chicken hearts in a mixture of the soy sauce/sherry wine, black pepper, ginger and garlic. Leave it to marinate for 1 - 2 hours.  
  • Place 3 or 4 hearts per skewer and grill until they are golden brown. You can make your own skewers by whittling down bamboo chopsticks. Make sure to soak them in water for about one hour to prevent burning or charring. Enjoy the great taste and benefit from chicken heart nutrition.

4.     Sautéed Chicken Hearts


  • 1 pound chicken hearts
  • 1 piece chopped leek or onion
  • Olive oil
  • 1 piece chopped garlic
  • Salt to taste
  • Pepper to taste


  • To marinate the hearts, place them in a mixture of olive oil, garlic, salt and pepper and let it stand for 2 to 3 hours.
  • Put some olive oil in a cooking pot and sauté onion or leek, and add more garlic if desired.
  • Add chicken hearts and continue sautéing on medium heat. Stir occasionally until it is cooked. 

5.     Asian Chicken Heart


  • 1 1/2 pounds chicken hearts
  • 2 tbs tamari or coconut aminos  
  • 2 slices bacon, thick cut
  • 1 tbs of sesame oil
  • 4 cloves minced garlic
  • 1/2 cup leeks, sliced
  • 1 tbs of rice-wine vinegar
  • 1 tbs ginger juice
  • 1/2 cup of red and orange sweet pepper
  • 1 tbs flakes of red pepper


  • Wash the hearts in clean water and slice them lengthwise in thirds.
  • Mix the tamari, ginger juice, vinegar, sesame oil, minced garlic and red pepper flakes in a large bowl.
  • Add the pieces of chicken hearts and cover. Place in the refrigerator to marinate for 1 to 2 hours.
  • Cut the bacon into small cubes and fry in a pan over medium heat. Once cooked, scoop out the bacon cubes. Put in the sliced leeks and chopped sweet pepper.
  • Cook for 5 minutes, and then turn up the heat, add the marinated chicken hearts and cook for 4 to 5 minutes.
  • Serve and enjoy chicken heart nutrition.
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