Preheat the oven to 400°
In a large oven safe skillet, over medium / medium-high heat, add the olive oil. Place the seasoned chicken breasts in the hot pan and brown on both sides, about 4-5 minutes per side. Set aside on a plate.
NOTE: Do not force the chicken from the pan, when it is browned it will release easily.
In the empty pan add the 3-4 chopped garlic cloves and the diced onions (if the pan is dry add a little olive oil too). Saute, stirring constantly so the garlic does not burn, for about 2 minutes.
Add the ½ cup wine to the hot pan. Immediately scrape up any browned bits from the bottom of the pan, this is called deglazing. Let the wine simmer in the pan for about 1 minute.
Pour in the 28 oz. can of crushed tomatoes. Add the 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon basil, 1 teaspoon oregano, ¼ teaspoon smoked paprika, 2 tablespoon drained capers, and pinch of red pepper flakes, stir it around the pan to incorporate. Remove the pan from the heat.
Nestle the chicken breasts into the sauce.
Bake at 400° for 20 minutes.
Crumble the goat cheese over the chicken. Bake for an additional 5-8 minutes.
Make sure the chicken has reached 165 degrees.
Serve immediately with crusty bread or over pasta.