Baked Chicken with Tomato Cream Sauce and Capers
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 3 servings 1x
- 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
- 1–2 tablespoons capers, drained (I used 2, but use less according to preference!)
- Preheat your oven to 350 degrees
- Line a baking sheet with parchment paper
- Season both sides of all three chicken breasts with salt and pepper
- 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
- Remove the chicken, flip, and bake for another 10 minutes (or until just cooked through)
- Meanwhile, make your sauce
- 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
- Add your tomato sauce, stir, and simmer for 10 minutes
- Turn off the heat and stir in your half and half
- Season to taste with salt and pepper
- Stir in your capers
- When your chicken is done baking, nestle it into your sauce and serve!
