Italian Butter Chicken (Petti Di Pollo al Burro)

This retro Italian chicken is just as delicious today.

By
Hannah Zimmerman
Hannah Zimmerman
Hannah Zimmerman
Hannah Zimmerman is a self-taught home cook and lover of all things food. She founded Bite Sized Studio in 2018, a creative agency specializing in food photography and recipe development. Her work has been featured in publications including Eater and Simply Recipes.
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Updated April 24, 2025
Hannah Zimmerman
Italian butter chicken (petti di pollo al burro) in a skillet at a table with a plate of lemon slices, a glass of water, and a table napkin

Simply Recipes / Hannah Zimmerman

My grandmother Linda is anything but a stereotypical old lady. Those who know her would describe her as a firecracker—she has a quick wit, a fiery spirit, and the strongest will of anyone I know. In other words, she is not the type of grandmother who baked me cookies on the weekends and taught me how to knit. Our quality time typically includes gossiping for hours and ordering take-out.

So I was surprised when I stumbled upon gold in her closet—a lifetime collection of cookbooks as well as recipes written on index cards and clipped from old newspapers. As it turns out, Linda is more of a cook than I thought!

Simple Italian Cookery, a cookbook published in 1959 that is likely out of print, instantly caught my attention. It is a little 50-page book that's unlike any cookbook you see today. There are no pictures, no cook times, and vague instructions. My grandmother told me she used this book to learn to cook as a newlywed in her early 20s.  

The first recipe I tried from Simple Italian Cookery was for petti di pollo. I was drawn to this dish since it is so classic and simple, yet I hardly ever see it on Italian menus. Petti di pollo translates to “chicken breast.” In this recipe, chicken breasts are marinated in sherry and lemon juice, breaded, and seared in brown butter, making petti di pollo al burro a more accurate title.

What really makes this recipe special (and gives it a retro feel) is the marinade. The sherry imparts a nutty, earthy flavor that is simply delightful.  

Italian butter chicken (petti di pollo al burro) in a skillet

Simply Recipes / Hannah Zimmerman

Brown Butter Magic

The only part of this recipe that can get a little tricky is the brown butter. If you don’t watch it closely, it will burn. Make sure to put the chicken breasts in the skillet when the butter is just starting to foam. The milk solids won't be brown yet at that point, but they will brown as the chicken cooks.

If you notice your butter is browning too quickly, try swirling the pan to move the milk solids around. Just be careful not to make a splash! 

Simple Variations

This is a basic recipe that you can customize to your liking. Here are some variations that I love:

  • For a lighter version, swap out half of the butter with olive oil.
  • To add even more flavor, add a couple of teaspoons of Italian seasoning to the breadcrumbs.
  • In a pinch, the white pepper can be substituted with black pepper.

How To Serve Petti Di Pollo

The best way to serve petti di pollo is over pasta with some lemon slices and chopped parsley. I recommend using a long noodle like spaghetti, fettuccine, or pappardelle. The parsley is optional, but I love the touch of freshness it adds to this dish. 

You can also cut the chicken into strips and serve it over a salad. I recommend sticking to the Italian theme with this chopped salad or a classic Caesar salad.

Italian butter chicken (petti di pollo al burro) with pasta on two plates at a tablee setting with a plate of lemon slices, a glass of water, and a table napkin

Simply Recipes / Hannah Zimmerman

Chicken Breast Recipes

Italian Butter Chicken (Petti Di Pollo al Burro)

Prep Time 15 mins
Cook Time 12 mins
Marinate Time 60 mins
Total Time 87 mins
Servings 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup dry sherry

  • 1 lemon, juiced

  • 4 medium boneless, skinless chicken breasts (about 1 1/2 pounds)

  • 2 large eggs

  • 1/4 cup heavy cream

  • 1 teaspoon salt

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon white pepper

  • 1 cup plain dry breadcrumbs

  • 1/2 cup (1 stick) unsalted butter, divided

  • Lemon slices, for garnish (optional)

  • Chopped parsley, for garnish (optional)

Method

  1. Marinate the chicken:

    Mix the sherry and lemon juice in a large bowl. Submerge the chicken breasts in the mixture. Cover the bowl with plastic wrap and place it in the fridge to marinate for 1 to 2 hours.

    chicken marinating in sherry and lemon juice for Italian butter chicken (petti di pollo al burro) recipe

    Simply Recipes / Hannah Zimmerman
  2. Pound the chicken:

    Remove the chicken breasts from the marinade and pat them dry with a paper towel. Discard the marinade. Place the chicken breasts on a cutting board and use a meat mallet or rolling pin to pound them to 1/2-inch thickness.

    chicken breast flattened under a piece of plastic wrap for Italian butter chicken (petti di pollo al burro) recipe

    Simply Recipes / Hannah Zimmerman
  3. Bread the chicken:

    In a shallow bowl, whisk together the eggs, heavy cream, salt, onion powder, and white pepper.  Pour the breadcrumbs into a separate shallow bowl.

    Dip a chicken breast in the egg mixture, letting the excess drip off, then coat in the breadcrumbs. Place on a clean plate or baking tray and repeat with the remaining chicken.

    dredging set-up: flattened chicken on a tray, bowl of wet ingredients, bowl of breadcrumbs, and a plate of breaded chicken for Italian butter chicken (petti di pollo al burro) recipe

    Simply Recipes / Hannah Zimmerman
  4. Cook the chicken:

    Melt half of the butter in a large skillet over medium-high heat. Once it begins to bubble and foam, add the chicken breasts. Cook the chicken until golden brown on the bottom, about 5 to 6 minutes, adjusting the heat down to medium if the chicken is browning too quickly.

    Add the rest of the butter to the skillet and flip the chicken breasts. Cook until golden brown on both sides and the chicken registers 165°F in the thickest part, about 5 more minutes. Baste with the butter occasionally for the last 2 to 3 minutes of cooking, spooning the butter over the top of the chicken.

    Simple Tip!

    If all of the chicken won’t fit in your pan, cook them in two batches.

    Italian butter chicken (petti di pollo al burro) in a skillet

    Simply Recipes / Hannah Zimmerman
  5. Serve:

    Remove the chicken from the skillet and garnish with lemon slices and chopped parsley.

    Leftover petti di pollo can be stored in an airtight container in the fridge for up to 3 days. When you are ready to eat it, place it on a baking sheet and pop it in the oven at 350°F for 6 to 8 minutes, until warmed through.

    Love the recipe? Leave us stars and a comment below!

    Italian butter chicken (petti di pollo al burro) in a skillet topped with lemon slices and minced parsley

    Simply Recipes / Hannah Zimmerman
    Italian butter chicken (petti di pollo al burro) in a skillet

    Simply Recipes / Hannah Zimmerman
Nutrition Facts (per serving)
597 Calories
33g Fat
22g Carbs
48g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 597
% Daily Value*
Total Fat 33g 42%
Saturated Fat 18g 90%
Cholesterol 231mg 77%
Sodium 927mg 40%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 48g
Vitamin C 6mg 29%
Calcium 90mg 7%
Iron 3mg 17%
Potassium 494mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.