Delicious Recipe for Chicken Modiga in Just 30 Minutes

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.

Chicken Modiga 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 Chicken Modiga 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.

Chicken Modiga 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

Chicken Modiga 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.

Chicken Modiga FAQs

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.

Elle

Recipe for Chicken Modiga

This recipe for chicken modiga delivers creamy, cheesy flavor in just 30 minutes. Featuring seared chicken breasts topped with provolone and prosciutto in a rich white wine sauce, it’s a quick Italian-American favorite perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

0 minutes mins

Total Time 30 minutes mins

Servings: 4 Servings

Course: Dinner

Cuisine: Italian-American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

• Cutting Board and Chef’s Knife For trimming, slicing, and prepping chicken, prosciutto, and parsley.
• Meat Mallet or Rolling Pin To pound chicken breasts evenly, ensuring uniform thickness and even cooking.
• Shallow Bowls or Dishes (x3) For the breading station: one for flour, one for eggs, and one for breadcrumbs.
• Large Skillet or Sauté Pan (Oven-Safe Preferred) For browning the breaded chicken and preparing the wine-butter sauce.
• Medium Saucepan To simmer and reduce chicken broth, white wine, or any additional sauce.
• Baking Dish or Casserole (9×13-inch recommended) For assembling and baking the chicken with cheese, sauce, and prosciutto.
• Tongs For turning and transferring the chicken pieces safely and efficiently.
• Spatula or Wooden Spoon To stir and scrape the sauce and prevent burning.
• Measuring cups and spoons For precise measurement of liquids, cheese, and seasonings.
• Grater To freshly grate Parmesan or provolone cheese for maximum flavor.
• Aluminum foil To cover the baking dish if needed, helping the cheese melt without over-browning.
• Oven Mitts For safe handling of hot pans and dishes from oven to table.
• Serving Platter To present the finished Chicken Modiga attractively at the table.

Method

 

1. Pound chicken breasts to an even thickness and season with salt, pepper, and Italian seasoning
2. Optional: Dredge chicken lightly in Panko breadcrumbs for a crispy texture
3. Heat olive oil in a skillet and sear chicken for 3 to 4 minutes per side until golden
4. Remove chicken and set aside while preparing the sauce
5. Melt butter in the same skillet and sauté garlic and mushrooms for 3 minutes
6. Add white wine and lemon juice, simmer until reduced by half
7. Preheat oven to 375°F and arrange seared chicken in a baking dish
8. Top each piece with a slice of prosciutto and provolone cheese
9. Pour the sauce over the chicken and bake for 10 to 12 minutes until cheese is bubbly
10. Garnish with fresh parsley and serve hot with vegetables or pasta
11. This recipe for chicken modiga is best served immediately, but leftovers reheat well

Notes

• You can skip breadcrumbs or use gluten-free alternatives to make this recipe fully gluten free
• Sauvignon Blanc or Pinot Grigio are great wine options for both cooking and pairing
• Mozzarella can replace provolone for a milder cheese option
• Use chicken thighs if you prefer dark meat instead of chicken breasts
• Serve with mashed potatoes, pasta, or asparagus for a complete meal