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Sauteed Chicken Gizzards

Sauteed Chicken Gizzards

Sauteed Chicken Gizzards

We are having sauteed chicken gizzards today on the menu. Please do not turn your head and make that face. This recipe is really delicious, on top of all, even my kids love them.

What? Your kids eat sauteed chicken gizzards!!!

Why, yes, yes they do! Hearts, gizzards, liver. When I was young, whole packs of gizzards were unavailable to me at least I do not remember.

You had one chicken for lunch and mostly all the chicken insides were slow-cooked in the large pot for soup, even chicken feet.

I mean that is a really rich, flavorful soup that you would ever taste, but you had only one liver and one gizzard and so on… That could not satisfy me.


When I came to the US, whole packages of gizzard were like a shock to me… not that I am complaining! 😀 I am a real foodie, and I will eat almost everything except oysters… cannot do them. I really tried!

Anyhow, the way I make gizzard,  they are soft yet chewy, flavorful, delicious… OK! My mouth is watering already! And they are so cheap!!!

Now to tell you something funny… every time I go to buy them cashier is giving me that look, or a question “do you make food for your pets?” Really?


Sauteed Chicken Gizzards

Yes, I was insecure putting this recipe on my blog, because of the dirty looks, but I can’t hold it anymore because even though they might not be your cup of tea, it is most certainly mine!

I have been making this recipe for over 14 years, and we absolutely love it, so suck it up buttercup. You do not need to leave me nasty comments about it.

I do hope somebody in the crowds is a lover too!

Sauteed Chicken Gizzards

If you make my Sauteed Chicken Gizzards, please share your ideas, recipes, and images with me on Instagram.

Tag me @sandraseasycooking using hashtags #sandraseasycooking

Sauteed Chicken Gizzards

Sauteed Chicken Gizzards

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Sauteed Chicken Gizzards recipe


  • 2 tablespoons Oil
  • 1 pack Gizzards, you may use with hearts or w/o
  • 1/2 Onion sliced
  • 2 Garlic cloves sliced or minced
  • 1/2 teaspoon Bouillon powder
  • Salt to taste, a few pinches


First, wash gizzards really well under cold water, cut them in half, and cut off any green or fatty parts, if any. Boil 1/2 pot of salted water, drop in the water gizzards and let them boil for 20 minutes, keep the lid halfway closed, and be close by because water will start to bubble.

Boil on high for the first 5 minutes, then turn down the heat to lower temperature. It doesn't have to be simmer, just to keep boiling.

Drop gizzards in a colander and wash under cold water, let them get air dry until ready to use.

Slice onion, garlic and set aside. Preheat oil and drop in the carefully chicken gizzard, turn the heat to medium and saute for a few minutes, just when they start to turn brownish, crunchy color, drop in onion and garlic.

Season with Bouillon powder (You can use herbs too) or salt to taste; Since gizzards were cooking in salted water, you do not need much, maybe few pinches. Saute until onion and garlic start to get a golden color, and gizzards are brownish.

Add polenta to the bowl, then put in gizzards and take a tablespoon of that oil that gizzards sauteed in and drizzle on top.

You can also serve them with rice or potatoes. Serve it over POLENTA, RICE OR ON IT'S OWN. 


When you sauteing gizzards, they tend to burst from time to time, if you have fitted saute pan lid that would be the best to keep you protected! You can also make soup/stew base with gizzards just add salt to taste, onion, celery, bay leaf, and carrots. After boiling, just take out gizzards for sauteing and drain the stock into container separating it from veggies.

FOR ME IT IS VERY IMPORTANT TO boil gizzards before sauteing. They are still chewy and get that softer bite. Sometimes I boil them even longer than 30 minutes.

I usually make instant polenta. That is the kind I like, so just follow the instructions on the back.

Joseph DeGabriele

Sunday 24th of October 2021

I love gizzards..... especially the taste and texture. those who make a's their lose. Great recipe by the way

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Sunday 29th of August 2021

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Saturday 17th of April 2021

oh my! in my nation pan fried or battered and deep fried chicken gizzards are real treat :) this recipe also looks delicious!

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Monday 8th of March 2021

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Lynn Anne Cutler

Wednesday 24th of February 2021

Our Eastern European family calls them 'pipicks' and we basically flour and pan fry them...I was just here looking for a new idea for them though bc one of our kids doesn't like them and we have been eating them more often lately due to financial concerns (you are right they are cheap - a lot of bang for the buck). His main issue is the chewiness so I may try your recipe next time to see if the softer texture will make the difference. Thank you!

Sandra Mihic

Wednesday 3rd of March 2021

Hi, Lynn! My mother-in-law boil them for an hour then fry. They are so tender after. We don't mind chewiness but I know it really is not everyone's cup of tea. You can also slice them in half, boil and fry with his favorite seasoning. He might like it. Good luck, mama!

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