Delicious Recipe for Chicken Modiga in Just 30 Minutes

Introduction : Recipe for Chicken Modiga

Chicken Modiga is a classic Italian-American dish made famous in St. Louis. It’s a quick, flavorful meal where thin-sliced chicken breasts are pan-seared, topped with prosciutto and provolone, and finished in a white wine lemon sauce. The best part? It’s ready in under 30 minutes.

Why You’ll Love Recipe for Chicken Modiga

Whether you’re cooking a casual dinner or impressing guests, this dish strikes the perfect balance between elegance and simplicity. It shares comforting traits with our cheesy baked fajita chicken, but the Modiga stands out thanks to its rich white wine sauce.

For perfectly cooked chicken, refer to this tested guide on how to sauté chicken breasts so they turn out golden and juicy every time.

Ingredients You’ll Need

• 4 boneless skinless chicken breasts (pounded thin)
• Salt and black pepper to taste
• ½ cup Panko breadcrumbs (optional)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• ½ cup dry white wine (like Sauvignon Blanc)
• 2 tablespoons lemon juice
• ½ cup sliced mushrooms
• 4 slices prosciutto or deli ham
• 4 slices provolone cheese
• ½ teaspoon Italian seasoning
• Fresh parsley for garnish (optional)

For a unique side pairing idea, check out what to serve with tilapia — many sides work just as well with Modiga.

How to Make Chicken Modiga

Step 1: Sear the Chicken

• Season the chicken breasts with salt, pepper, and Italian seasoning
• Optional: Dredge lightly in breadcrumbs for added texture
• In a large skillet, heat olive oil over medium-high
• Sear the chicken for 3–4 minutes on each side until golden
• Remove and set aside

Step 2: Build the Sauce

• In the same skillet, melt butter
• Add minced garlic and mushrooms, sauté for 3–4 minutes
• Pour in white wine and lemon juice
• Simmer for 5–6 minutes until reduced by half

Step 3: Assemble and Bake

• Preheat oven to 375°F
• In a baking dish, layer the seared chicken
• Top each with a slice of prosciutto and provolone cheese
• Pour the wine-mushroom sauce over everything
• Bake for 10–12 minutes until cheese is bubbly

Why This Recipe Works

• The lemon and white wine cut through the richness
• Provolone adds meltiness without overpowering
• Prosciutto crisps beautifully in the oven
• 30 minutes from start to finish

For a similarly quick and bold-flavored main, consider our hearty flat short ribs recipe.

Serving Suggestions

This dish pairs beautifully with:

• Buttered angel hair pasta
• Garlic mashed potatoes
• Steamed asparagus
• Roasted brussels sprouts
• Crusty bread for sauce-sopping

Variations to Try

• Add crushed red pepper for heat
• Mix in a splash of heavy cream for a silkier sauce
• Skip breadcrumbs for a gluten-free version
• Dice leftovers and toss into pasta for a baked Modiga casserole

Storage and Reheating Tips

• Store leftovers in the fridge up to 3 days
• Reheat in the oven at 325°F or in a skillet over low heat
• Avoid microwaving, as it can ruin the cheese texture

Chicken Modiga vs Marsala vs Piccata

Chicken Modiga: Lemon, wine, mushrooms, provolone, prosciutto
Chicken Marsala: Marsala wine, mushrooms, no cheese
Chicken Piccata: Lemon, capers, no cheese or mushrooms

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 36g
• Fat: 26g
• Carbs: 5g

Round out the meal with a light dessert like our gluten-free coffee cake for a delicious finish.

FAQs About Chicken Modiga

Final Thoughts

This recipe for Chicken Modiga is everything you want in a quick, flavorful, and satisfying dish. It’s elegant enough for guests, fast enough for weeknights, and completely customizable to your taste.

If you love this style of cooking, don’t miss our full collection of easy Italian-American meals for your next dinner idea.

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