Petti di pollo al burro (Butter-Braised Chicken Breasts)

Ingredients

• 2boneless chicken breasts
• 100 g (1 stick)butter
• al gustoflour
• al gustosalt and pepper
• a squeezelemon juice
• 1 sprigthyme or sage
• 1unpeeled clove of garlic

Instructions

1. 1

   Prepare the chicken

   Trim away any gristle and remove the tenderloins if they are still attached. Gently flatten the breasts a little with the back of a skillet.

2. 2

   Season and flour

   Season the chicken generously with salt and pepper, then coat it lightly with flour.

3. 3

   Brown the chicken

   Melt half the butter in a braising pan over medium-high heat. Once it has melted and starts to change colour, place the chicken in the pan top side down and brown for 5–6 minutes.

4. 4

   Braise gently

   Turn the chicken over and lower the heat. Add the remaining butter, along with the thyme and garlic if using. Once the butter has melted, cover the pan tightly and cook undisturbed for 15 minutes.

5. 5

   Finish the sauce

   Uncover the pan and taste the butter sauce, adjusting the seasoning as needed. Remove the garlic and thyme if used, and optionally squeeze lemon juice over the chicken and sauce.

6. 6

   Serve straight away

   Serve the chicken immediately, spooning plenty of the butter over each breast.

What is butter-braised chicken?

Petti di pollo al burro means chicken breasts with butter, a straightforward Italian-style preparation built around a few familiar ingredients. This version browns the chicken first, then finishes it covered in a buttery pan with garlic and an optional herb.

The light flour coating helps the chicken colour and gives the buttery juices a little body. A squeeze of lemon at the end can bring a brighter note to the rich sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 26g protein, 2g carbs, 21g fat.

The chicken provides most of the protein, while the butter contributes most of the fat and saturated fat. Flour adds a small amount of carbohydrate; serve with a vegetable and a modest portion of potatoes or bread for a more balanced plate.

Choosing the chicken

Even thickness: flatten the breasts gently so they cook more evenly during the short braise. Remove any attached tenderloins and cook them alongside the breasts if you like.

Flour and browning

Light coating: shake off excess flour so it does not form a thick layer in the pan. The aim is a fine coating that helps the chicken brown.

Hot butter: wait until the melted butter begins to change colour before adding the chicken. Keep an eye on it as butter can darken quickly.

The covered braise

Tight lid: cover the pan firmly once the remaining butter has melted. Keeping it covered and leaving the chicken undisturbed for 15 minutes lets it cook gently in the butter and its own juices.

Lower heat: reduce the heat after turning the chicken, as directed. A vigorous simmer can make the butter brown too quickly.

How to tell when it is done

Even cooking: the breasts should be cooked through after the stated 15 minutes, though their thickness and the pan can affect timing. If you have a food thermometer, check the thickest part for 74°C.

Herbs and finishing touches

Thyme or sage: either herb can flavour the butter as the chicken braises; remove the sprig before serving. The unpeeled garlic clove lends a mellow flavour and is also removed at the end.

Lemon: the squeeze is optional, so taste the sauce first. Add it just before serving for a fresh contrast to the buttery juices.

What to serve alongside

A plain accompaniment such as boiled potatoes, rice or bread can take up the pan sauce. Add a green vegetable or salad to round out the plate without competing with the chicken.

Recipe notes & tips

• Flatten the breasts gently rather than pounding them hard, which can tear the meat.
• Dust the chicken lightly with flour and shake away any excess before it goes into the pan.
• Use a pan with a lid that fits tightly to hold in moisture during the braise.
• Keep the heat low after turning the chicken so the butter does not brown too quickly.
• Taste the sauce before adding lemon, then adjust the seasoning to suit.
• Serve as soon as the chicken is cooked so the butter sauce stays warm and fluid.

Variations

• Choose sage: use the sage sprig instead of thyme for a different herbal note.
• Add lemon: squeeze in a little more lemon juice at the end for a sharper finish.
• Use chicken thighs: adjust the cooking time as needed, since thighs may take longer than breasts.
• Add parsley: scatter chopped parsley over the chicken just before serving.
• Serve with bread: offer crusty bread to mop up the buttery pan juices.

Common mistakes to avoid

• Too much flour: a thick coating can turn pasty; shake off the excess before browning.
• Butter browning too fast: lower the heat if it darkens quickly before the chicken is added.
• Crowding the pan: the chicken may not brown well; use a pan that holds the pieces without overlap.
• Lifting the lid repeatedly: heat escapes and interrupts the braise; keep the pan covered for the full 15 minutes.
• Cooking over high heat: the butter can scorch; lower the heat after turning the chicken.
• Skipping the sauce check: taste and adjust the seasoning before serving the chicken.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan with a splash of water, until the chicken is piping hot; avoid prolonged heating, which can dry it out.

Frequently asked questions