Chicken and Capers in Tomato Sauce
Elevate your weeknight dinner game with this vibrant and flavorful Chicken and Capers in Tomato Sauce recipe. Tender, golden-browned chicken breasts are simmered in a rich, savory tomato sauce infused with garlic, onions, and a burst of briny capers, creating a perfect harmony of tangy and savory flavors. A dash of dried oregano and optional red pepper flakes add depth and a subtle kick, while a sprinkle of fresh parsley provides a pop of freshness. This Italian-inspired dish is easy to prepare, taking just 45 minutes from start to finish, and pairs beautifully with pasta or rice for a complete, hearty meal. Whether you're hosting guests or treating your family to something special, this crowd-pleaser is as comforting as it is delicious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 14 ounces canned crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 4 servings cooked pasta or rice (optional, for serving)
Instructions
Season the chicken breasts with the salt and pepper on both sides.
Dredge the chicken in flour, shaking off any excess, and set aside.
In a large skillet, heat the olive oil and butter over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, add the chopped onion and sauté for about 3 minutes, until softened.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Stir in the capers, oregano, and red pepper flakes (if using). Bring the sauce to a gentle simmer.
Return the chicken breasts to the skillet, nestling them into the sauce.
Cover the skillet and let the chicken simmer in the sauce for 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Taste the sauce and adjust seasoning with more salt or pepper as needed.
Sprinkle the dish with fresh parsley just before serving.
Serve hot with cooked pasta or rice, if desired.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.8 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
