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Chicken Liver Pâté with Fresh Herbs and Roasted Garlic

Name: Chicken Liver Pâté with Fresh Herbs and Roasted Garlic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 400g chicken livers, trimmed and cleaned; 3 tbsp unsalted butter, divided; 1 small onion, finely chopped; 2 garlic cloves, minced or roasted for deeper flavor; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh thyme leaves; 1 tbsp brandy or dry white wine (optional); ½ tsp sea salt; ¼ tsp freshly ground black pepper; ¼ tsp ground nutmeg; 1 tbsp olive oil; 1 tbsp heavy cream (optional, for extra creaminess); Lemon wedges, for serving

By PowerProteinPlates Editorial TeamPublished Apr 12, 2026 | Updated Jul 22, 2026

French 30 mins high-proteineasy-recipeswhole-foods

Chicken Liver Pâté with Fresh Herbs and Roasted Garlic with measured ingredients, 30-minute timing, 6-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 10 min

Cook 20 min

Total 30 min

Servings 6

Difficulty easy

Cuisine French

Ingredients

Servings 6

400g chicken livers, trimmed and cleaned
3 tbsp unsalted butter, divided
1 small onion, finely chopped
2 garlic cloves, minced or roasted for deeper flavor
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
1 tbsp brandy or dry white wine (optional)
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ tsp ground nutmeg
1 tbsp olive oil
1 tbsp heavy cream (optional, for extra creaminess)
Lemon wedges, for serving

Powerproteinplates Low-Carb Chicken Liver Pâté with Fresh Herbs and Roasted Garlic ingredients image

Instructions

Rinse chicken livers under cold water and pat dry with paper towels, removing any sinew or tough parts.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
Add finely chopped onion and sauté for 3-4 minutes until translucent.
Add minced or roasted garlic and sauté for an additional 30 seconds until fragrant.
Increase heat to medium-high, add chicken livers, and sear about 3 minutes per side until browned but still slightly pink inside for tenderness.
If using, pour in brandy or white wine and cook for 1-2 minutes until mostly evaporated, enhancing flavor.
Transfer chicken livers, onions, and garlic to a food processor or blender off the heat.
Add remaining 2 tablespoons butter, fresh parsley, thyme leaves, sea salt, black pepper, nutmeg, and heavy cream if desired.
Process until smooth and creamy, scraping down sides as needed for even texture.
Taste and adjust seasoning with more salt, pepper, or herbs to preference.
Transfer pâté to a serving dish or airtight container and chill in refrigerator at least 1 hour to allow flavors to meld and firm up.
Serve chilled or at room temperature with lemon wedges alongside sliced raw veggies, low-carb crackers, or fresh leafy greens.