Baked Chicken with Tomato Cream Sauce and Capers

5 from 3 reviews


  • 3 chicken breasts
  • 1 1/2 tablespoons butter
  • 1/2 onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon chopped fresh thyme (strip the leaves off the woody stems)
  • 1 pinch red pepper flakes
  • 1 15 oz can tomato sauce
  • 1/4 cup half and half
  • 12 tablespoons capers, drained (I used 2, but use less according to preference!)


  1. Preheat your oven to 350 degrees
  2. Line a baking sheet with parchment paper
  3. Season both sides of all three chicken breasts with salt and pepper
  4. Place the chicken on the parchment paper and place two pats of butter on top of each breast (each “pat” should be about 1/2 tablespoon). Bake the chicken in the oven for 10 minutes
  5. Remove the chicken, flip, and bake for another 10 minutes (or until just cooked through)
  6. Meanwhile, make your sauce
  7. In a large skillet over medium-high heat, saute your onions, garlic, and thyme in a little olive oil until the onions have softened a bit. Season with salt and pepper
  8. Add your tomato sauce, stir, and simmer for 10 minutes
  9. Turn off the heat and stir in your half and half
  10. Season to taste with salt and pepper
  11. Stir in your capers
  12. When your chicken is done baking, nestle it into your sauce and serve!