There’s something magical about the way Italians approach simple ingredients, turning them into extraordinary meals that feel like a warm hug on a plate. Petti Di Pollo al Burro, or Italian Butter Chicken, is one of those dishes that proves you don’t need a complicated recipe to create restaurant-quality food at home. This isn’t your typical butter chicken curry. Instead, it’s a luscious Italian creation featuring tender chicken breasts bathed in a silky butter and white wine sauce, finished with fresh herbs and a whisper of garlic. The result is incredibly juicy chicken with a sauce so good you’ll want to soak up every last drop with crusty bread.
This recipe serves four people and takes just 30 minutes from start to finish, making it perfect for busy weeknights when you want something special without spending hours in the kitchen.
1. Ingredients
- Boneless skinless chicken breasts – 4 pieces (about 6 ounces each)
- All-purpose flour – 1/2 cup
- Unsalted butter – 6 tablespoons
- Garlic cloves – 3 (minced)
- Dry white wine – 3/4 cup
- Chicken stock – 1 cup
- Fresh lemon juice – 2 tablespoons
- Fresh parsley – 2 tablespoons (chopped)
- Fresh thyme leaves – 1 tablespoon
- Salt – to taste
- Black pepper – to taste
2. Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or the bottom of a heavy pan to gently pound them until they’re about half an inch thick all the way across. This even thickness ensures the chicken cooks uniformly and stays tender throughout. Season both sides generously with salt and black pepper, then dredge each piece lightly in the flour, shaking off any excess. The flour creates a delicate coating that helps the butter sauce cling beautifully to the chicken.
3. Cook the Chicken
Heat a large skillet over medium-high heat and add three tablespoons of the butter. Once the butter is melted and starting to foam, carefully place the chicken breasts in the pan. Don’t overcrowd them or they’ll steam instead of getting that gorgeous golden color. Cook for about four to five minutes on the first side without moving them around. You’ll know they’re ready to flip when they release easily from the pan and have a lovely golden-brown crust. Flip them over and cook for another four to five minutes until the second side is equally golden and the chicken is cooked through. The internal temperature should reach 165 degrees. Transfer the cooked chicken to a plate and tent it with foil to keep warm.
4. Build the Sauce
In the same skillet where you cooked the chicken, reduce the heat to medium and add one more tablespoon of butter. Toss in the minced garlic and let it cook for about 30 seconds until it becomes fragrant but not brown. Pour in the white wine and use a wooden spoon to scrape up all those flavorful brown bits stuck to the bottom of the pan. This is where so much of the flavor lives. Let the wine simmer and reduce by about half, which takes around three to four minutes. The alcohol will cook off and you’ll be left with a concentrated wine flavor that’s absolutely divine.
5. Finish the Sauce
Add the chicken stock to the skillet and bring everything to a gentle simmer. Let it bubble away for about three minutes to reduce slightly and concentrate the flavors. Remove the pan from the heat and stir in the remaining two tablespoons of butter, swirling the pan until the butter melts completely and creates a glossy, velvety sauce. Squeeze in the lemon juice and add the fresh parsley and thyme. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
6. Bring It All Together
Return the chicken breasts to the skillet, spooning that gorgeous buttery sauce over the top. Let them warm through for just a minute or two in the sauce so they can soak up all those wonderful flavors. The chicken should be glistening and coated in the silky sauce.
7. Serve and Enjoy
Transfer the chicken to serving plates and spoon extra sauce over each piece. This dish pairs beautifully with crusty Italian bread to soak up the sauce, creamy mashed potatoes, roasted vegetables, or a simple arugula salad dressed with olive oil and lemon. The combination of buttery richness and bright citrus notes makes every bite memorable.
8. Nutritional Information Per Serving
- Calories – 420
- Protein – 38 grams
- Total fat – 24 grams
- Saturated fat – 14 grams
- Carbohydrates – 14 grams
- Fiber – 1 gram
- Sugar – 1 gram
- Cholesterol – 145 milligrams
- Sodium – 480 milligrams
9. Helpful Tips
The key to perfectly cooked chicken is not moving it around too much while it’s in the pan. Let it develop that golden crust undisturbed. If you don’t have fresh herbs, you can use dried versions but reduce the amount to one teaspoon of dried thyme and one teaspoon of dried parsley since dried herbs are more concentrated. The wine you choose matters, so pick something you’d actually enjoy drinking. Avoid cooking wines from the grocery store as they contain added salt and won’t give you the same depth of flavor. If you want a thicker sauce, you can let it reduce for an extra minute or two before adding the final butter. For an even richer version, stir in a splash of heavy cream at the very end. Make sure your butter is unsalted so you can control the saltiness of the final dish. Room temperature chicken cooks more evenly than cold chicken straight from the fridge, so take it out about 15 minutes before you start cooking. This dish is best served immediately while the sauce is silky and the chicken is hot, but leftovers can be stored in the refrigerator for up to three days and gently reheated in a covered skillet with a splash of chicken stock to refresh the sauce.
