The first time I tasted Chicken Modiga, I was at a cozy Italian restaurant in St. Louis during a chilly November evening. One bite of that tender, cheese-topped chicken swimming in that creamy garlic herb sauce, and I was completely hooked. I spent the next week obsessing over it—researching recipes, texting my friend who lived there, basically planning my entire life around recreating it at home.
Honestly, I’ve made this dish more times than I care to admit since then, and every single time, Jamie asks if we can have it again next week. It’s become our go-to for date nights at home, cozy Sunday dinners, and basically any time we want something that feels special without the restaurant price tag.
What Makes Chicken Modiga So Special?
Here’s the thing about Chicken Modiga—it’s a St. Louis specialty that doesn’t get nearly enough love outside the Midwest. And that’s a crime, because this dish is absolutely incredible.
Picture this: tender chicken breasts pounded thin and breaded with the most satisfying crispy coating, then pan-fried until golden. But that’s just the beginning. The magic happens when you top that chicken with sautéed mushrooms, provolone cheese, and this ridiculously good creamy garlic herb sauce that’s somehow both light and indulgent at the same time.
The combination of textures is what gets me every time. You’ve got that crispy breaded exterior giving way to juicy chicken, melted cheese adding richness, earthy mushrooms for depth, and that silky sauce tying everything together. Your kitchen will smell absolutely incredible while this cooks—that buttery, garlicky aroma mixed with fresh herbs? Pure heaven.
My Journey to the Perfect Chicken Modiga
I’m not gonna lie, my first attempt was… let’s just say it was a learning experience. I somehow managed to burn the breading while leaving the chicken undercooked (a talent, really), and my sauce broke into a greasy mess. Jamie ate it anyway because he’s a saint, but we both knew the truth.
But I’m stubborn when it comes to mastering a recipe I love, so I kept at it. I learned that pounding the chicken to an even thickness is non-negotiable—it’s the difference between perfectly cooked meat and that sad, overcooked-on-the-outside, raw-in-the-middle situation. I figured out the right heat for getting that golden crust without burning. And I finally cracked the code on a sauce that stays silky and never separates.
The best part? This alcohol-free version tastes just as amazing as the original. I developed it when my sister was pregnant and came over for dinner—she was so disappointed she couldn’t have the traditional version, so I experimented with chicken broth and lemon juice to get that same depth and brightness. Honestly, now I make it this way most of the time because it’s family-friendly and no one can tell the difference.
Now? This recipe is foolproof. Trust me on this one.
Chicken Modiga Nutrition Facts
Before we dive into the recipe, let’s talk numbers. I know some of you are tracking macros or just want to know what you’re working with, and I appreciate that. Here’s the breakdown for one serving (based on 4 servings total):
Per Serving:
- Calories: 540
- Protein: 42g
- Fat: 27g
- Carbohydrates: 23g
- Fiber: 2g
- Sugar: 3g
- Sodium: 720mg
Now, is this a light dish? Not exactly. But it’s a special-occasion meal that delivers serious satisfaction, and honestly, I’d rather enjoy something this good occasionally than eat boring “diet food” every night. That said, I’ve got some lighter tweaks below if you’re looking to reduce the calories without sacrificing too much flavor.
Ingredients You’ll Need
Here’s what you’ll need to gather for this beauty:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour (or gluten-free flour blend—works perfectly for Jamie)
- 2 eggs, beaten
- 1½ cups Italian breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 3 tablespoons butter
- 2 tablespoons olive oil
For the Topping & Sauce:
- 8 oz cremini or button mushrooms, sliced
- 6-8 slices provolone cheese
- 3 cloves garlic, minced (I always go heavy on the garlic)
- ¾ cup chicken broth (low-sodium is best)
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- Fresh parsley for garnish
- Red pepper flakes (optional, but I always add a pinch)
How to Make Chicken Modiga (Step-by-Step)
Step 1: Prep Your Chicken
Place each chicken breast between two sheets of plastic wrap and pound them to about ½-inch thickness using a meat mallet. This step is crucial—it ensures even cooking and gives you that tender texture we’re after. Don’t worry if it looks messy; mine always does!
Season both sides generously with salt and pepper. I learned this trick the hard way: season now, not after breading.
Step 2: Set Up Your Breading Station
Grab three shallow dishes. Put flour in the first one, beaten eggs in the second, and mix the breadcrumbs with Parmesan in the third.
Dredge each chicken breast in flour (shake off excess), dip in egg, then press firmly into the breadcrumb mixture, coating both sides. Set them on a plate while you heat your pan.
Step 3: Pan-Fry the Chicken
Heat butter and olive oil in a large skillet over medium heat. Once the butter stops foaming, add your breaded chicken breasts—don’t overcrowd the pan. I usually do two at a time in my skillet.
Cook for about 4-5 minutes per side until golden brown and cooked through (internal temp should hit 165°F). Transfer to a baking sheet and keep warm in a 200°F oven while you make the sauce.
Step 4: Make the Mushroom Cream Sauce
In the same skillet (all those browned bits add flavor!), add 2 tablespoons of butter. Toss in your sliced mushrooms and sauté until they’re golden and have released their moisture—about 5-6 minutes.
Add the minced garlic and Italian seasoning, cooking for another 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up all those delicious bits from the bottom of the pan. Let it bubble away for 2-3 minutes until the liquid reduces by half.
The lemon juice is key here—it adds that bright, tangy note that gives the sauce depth and keeps it from being too heavy. Don’t skip it!
Reduce heat to low and stir in the heavy cream. Let it simmer gently for 3-4 minutes until it thickens slightly. Season with salt, pepper, and a pinch of red pepper flakes if you’re like me and love a little heat.
Step 5: Assemble and Finish
Turn your broiler to high. Top each chicken breast with a generous spoonful of mushrooms and 1-2 slices of provolone cheese. Slide the baking sheet under the broiler for 2-3 minutes until the cheese is melted and bubbly.
Plate your chicken, spoon that gorgeous sauce over the top, and garnish with fresh parsley.
My Best Tips for Perfect Chicken Modiga
Even Thickness is Everything: Seriously, don’t skip pounding the chicken. It’s the difference between juicy perfection and rubber.
Don’t Rush the Breading: Press those breadcrumbs firmly into the chicken. You want them to really adhere, not fall off during cooking.
Temperature Control: Medium heat is your friend. Too hot and you’ll burn the coating before the chicken cooks through.
Fresh Parmesan Matters: The stuff in the green can works, but freshly grated Parmesan adds so much more flavor to that breading.
Quality Broth Counts: Use a good-quality, low-sodium chicken broth. It’s the backbone of your sauce, so it matters more than you’d think.
Fresh Lemon Juice Only: Bottled lemon juice just doesn’t have the same bright, fresh flavor. Squeeze a real lemon—it makes all the difference.
Lighter Variations (Because Balance)
Listen, I’m all about indulgence, but I also get that sometimes you want a lighter version. Here’s what I do when I’m trying to keep things a bit healthier:
Reduce Calories:
- Use half-and-half instead of heavy cream (saves about 100 calories per serving)
- Bake the breaded chicken at 400°F for 20 minutes instead of pan-frying
- Use just 4 slices of cheese instead of 6-8
- Go light on the butter in the sauce, or use a combination of butter and olive oil
Boost Nutrition:
- Add spinach to the mushroom mixture for extra greens
- Serve over zucchini noodles instead of pasta
- Use whole wheat breadcrumbs for more fiber
- Add extra vegetables like bell peppers or sun-dried tomatoes to the sauce
If you’re looking for more ways to cook chicken breast perfectly, my baked chicken breast guide walks you through foolproof techniques that work every time. And if you’re in the mood for something with a bit of a kick, you’ll absolutely love my hot honey feta chicken—it’s got that same pan-seared magic with a sweet-spicy glaze that’s totally addictive.
What to Serve with Chicken Modiga
This dish is pretty rich, so I like to balance it with lighter sides:
- Simple arugula salad with lemon vinaigrette
- Roasted asparagus or green beans
- My garlic herb roasted veggies are perfect alongside this—they’re simple, colorful, and soak up that extra sauce beautifully
- Parmesan smashed potatoes if you’re going full indulgence
- Crusty bread for soaking up every drop of that sauce
- A simple pasta tossed with olive oil and herbs
Storage and Make-Ahead Tips
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven to keep the breading crispy. The microwave works in a pinch, but the breading won’t stay as crispy.
Make-Ahead: You can bread the chicken up to 4 hours ahead and keep it refrigerated. The sauce also reheats beautifully, so I sometimes make it the day before and just warm it up while the chicken cooks.
Freezing: Honestly, I don’t recommend freezing the assembled dish—the breading gets soggy and the cream sauce can separate. But you can freeze the uncooked breaded chicken for up to 2 months. Just let it thaw in the fridge overnight before cooking.
Why This Alcohol-Free Version Works So Well
I know some recipes just aren’t the same without alcohol, but this one? It’s honestly just as good. The combination of chicken broth and lemon juice gives you that same complex, layered flavor that you’d get from traditional recipes. The lemon juice adds the acidity and brightness, while the broth provides savory depth.
Plus, this version is perfect for:
- Family dinners with kids
- Anyone avoiding alcohol for personal or health reasons
- Pregnancy-safe meals (just make sure your cheese is pasteurized)
- Those who simply prefer not to cook with alcohol
Jamie’s mom actually prefers this version now because she says the flavors are cleaner and the sauce doesn’t feel as heavy. And my nieces and nephews can enjoy it without any concerns, which means more dinner invitations for me!
More Chicken Dinner Ideas You’ll Love
If you’re into this kind of elevated-but-easy chicken situation, check out some of my other favorites:
- Marry Me Chicken Pasta has a similar creamy sauce vibe with sun-dried tomatoes
- Garlic Parmesan Chicken Pasta is another weeknight winner
- For something totally different but equally delicious, my Black Pepper Chicken brings serious heat and flavor
- Instant Pot Chicken Breast is perfect when you need dinner fast
And if you’re browsing for more inspiration, my whole dinner section is packed with recipes that hit that sweet spot between impressive and doable. I’ve also got tons of easy chicken dishes for dinner that are perfect for busy weeknights.
Frequently Asked Questions
Can I use a different type of cheese? Absolutely! While provolone is traditional and melts beautifully, mozzarella, fontina, or even Swiss cheese work great. I’ve also tried a combination of provolone and a bit of sharp white cheddar for extra flavor.
What if I don’t have Italian breadcrumbs? No problem! Use regular breadcrumbs and add your own seasonings: about 1 teaspoon each of dried basil, oregano, and garlic powder per cup of breadcrumbs.
Can I make this gluten-free? Yes! Use your favorite gluten-free flour blend and gluten-free breadcrumbs. The texture might be slightly different, but it still turns out delicious. Jamie is sensitive to gluten, and we make it this way all the time.
How do I know when the chicken is done? The internal temperature should reach 165°F when you check it with a meat thermometer. The juices should also run clear, not pink. Because the chicken is pounded thin, it cooks relatively quickly.
Can I use vegetable broth instead of chicken broth? Sure! The flavor will be a bit lighter, but it’ll still be delicious. You might want to add a touch more garlic or herbs to compensate for the less robust flavor.
Final Thoughts
Chicken Modiga has become one of those recipes I turn to when I want to feel like I’m treating myself without actually leaving the house. Sure, it takes a bit more effort than my usual weeknight quick fixes, but the payoff is so worth it.
The combination of that crispy chicken, melted cheese, and creamy garlic herb sauce never fails to impress—whether it’s just Jamie and me on the couch or friends over for dinner. And somehow, despite all that richness, I always end up going back for seconds.
The best part about this alcohol-free version? Everyone can enjoy it. I’ve served it to pregnant friends, kids’ birthday dinners, and even my super-picky nephew who “doesn’t like mushrooms” (spoiler: he ate two servings and asked for the recipe). It’s become my go-to when I want something special that works for absolutely everyone at the table.
Give this one a try next time you’re craving something special. And don’t stress if your first attempt isn’t perfect—mine definitely wasn’t, and look where we are now. The most important part is enjoying the process and that first incredible bite.
Let me know how yours turns out! I love hearing about your twists and variations.
Ava
QuickDishRecipes.com
Chicken Modiga Recipe
Ingredients
Method
- Step 1: Prepare the ChickenPlace each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound to an even ½-inch thickness. Season both sides generously with salt and pepper.
- Step 2: Set Up Breading StationPrepare three shallow dishes: Place flour in the first dish. Beat eggs in the second dish. Combine breadcrumbs and Parmesan cheese in the third dish.
- Step 3: Bread the ChickenDredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Press firmly into breadcrumb mixture, coating both sides completely. Set breaded chicken aside on a plate.
- Step 4: Pan-Fry the ChickenHeat butter and olive oil in a large skillet over medium heat. Once butter is melted and foaming subsides, add chicken breasts (work in batches if needed to avoid overcrowding). Cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a baking sheet and keep warm in a 200°F oven.
- Step 5: Make the Mushroom SauceIn the same skillet, add 2 tablespoons butter. Add sliced mushrooms and sauté for 5-6 minutes until golden and moisture has released. Add minced garlic and Italian seasoning, cooking for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes until liquid reduces by half.
- Step 6: Add CreamReduce heat to low. Stir in heavy cream and simmer gently for 3-4 minutes until sauce thickens slightly. Season with salt, pepper, and red pepper flakes if using.
- Step 7: Broil with CheesePreheat broiler to high. Top each chicken breast with a generous spoonful of mushrooms and 1-2 slices of provolone cheese. Place under broiler for 2-3 minutes until cheese is melted and bubbly.
- Step 8: ServeTransfer chicken to serving plates. Spoon remaining creamy mushroom sauce over the top. Garnish with fresh chopped parsley. Serve immediately.
Notes
Nutrition Information (Per Serving)
- Calories: 540
- Protein: 42g
- Carbohydrates: 23g
- Fat: 27g
- Saturated Fat: 14g
- Fiber: 2g
- Sugar: 3g
- Sodium: 720mg
- Cholesterol: 185mg
Final Thoughts
Chicken Modiga has become one of those recipes I turn to when I want to feel like I’m treating myself without actually leaving the house. Sure, it takes a bit more effort than my usual weeknight quick fixes, but the payoff is so worth it.
The combination of that crispy chicken, melted cheese, and creamy wine sauce never fails to impress—whether it’s just Jamie and me on the couch or friends over for dinner. And somehow, despite all that richness, I always end up going back for seconds.
Give this one a try next time you’re craving something special. And don’t stress if your first attempt isn’t perfect—mine definitely wasn’t, and look where we are now. The most important part is enjoying the process and that first incredible bite.
Let me know how yours turns out! I love hearing about your twists and variations.
Ava
QuickDishRecipes.com