Chicken with Romesco
Updated Nov 26, 2024, Published Feb 21, 2020
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Chicken with Romesco is a Spanish-inspired, restaurant-quality dish that combines the rich flavors of tender, juicy chicken with the smoky, nutty, and slightly sweet tang of Romesco sauce. This classic Catalan sauce has roasted red peppers, toasted almonds, garlic, olive oil, and paprika for depth. The result is a versatile, bold dish!
Chicken with Romesco Sauce is perfect for busy weeknights or an impressive centerpiece for your next dinner party. Serve it with a simple green salad, roasted vegetables, or cauliflower rice for a beautiful, Mediterranean-inspired casual meal your guests will rave about.
Whether hosting guests or just treating yourself to something special, this Chicken with Romesco Sauce brings a taste of Spain to your table with minimal effort and maximum flavor.
What is Romesco Sauce?
Romesco sauce is the star of this Chicken with Romesco, and it’s a sauce you’ll want to become familiar with! This versatile sauce originated in Catalonia on the Mediterranean coast of Spain and was first paired with fish. However, it works with practically anything, including poultry, grilled meats, pasta, vegetables, and potatoes, on sandwiches and as a dip.
There are many variations of Romesco sauce. However, it always contains red peppers. Bread is often added to thicken the sauce, and tomatoes are included in some form. Spanish smoked paprika adds an earthy, smoky quality. The result is complex, intensely flavored, and delicious.
How to Roast Red Bell Peppers:
To make this recipe quick and easy, use roasted red bell peppers from a jar. However, if you have fresh red bell peppers on hand, by all means, use them. Roasting your own peppers is also quick and easy!
- Cut in half and place under a preheated broiler. Broil for 12-15 minutes or until nicely blackened.
- Immediately after removing the peppers from the oven, place a sheet of aluminum foil or another baking sheet over them. (You want to enclose them entirely.)
- Let them sit for about 20 minutes. The steam produced will allow the skin to pull off easily. If some of the skin stays behind here and there, I don’t worry about it. Pull off all you can that comes off easily.
- When peeling and removing the seeds, resist the urge to do it under running water. It might make it easier to get the seeds out, but you’ll be rinsing away flavor.
- Freeze in sandwich bags for future use.
How to Make Chicken with Romesco:
- Combine the peppers, chopped tomatoes, almonds, garlic, parsley, sherry or red wine vinegar, smoked paprika, cayenne, salt, pepper and olive oil in a food processor or blender. Process until smooth.
- Sear and cook the chicken: Sprinkle with a combination of sweet paprika, salt and pepper.
- Brown well on both sides in an oven-safe skillet, then place in the oven to finish cooking. (This can be done alongside the cauliflower rice.)
- Top with the Romesco sauce and garnish with slivered almonds.
- Serve with a green vegetable such as roasted asparagus, and you will have a delicious, company-worthy, restaurant-quality dish!
Simply beautiful and simple to prepare!
More easy chicken recipes:
Chicken with Romesco
Ingredients
Romesco Sauce
- 2 large red bell peppers, roasted and peeled –OR– 1 jar (12-ounce) roasted red bell peppers, drained
- 2 plum tomatoes, seeded and chopped
- 3 cloves garlic, chopped
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1/2 cup slivered almonds, plus more for garnish
- 1 tablespoon sherry vinegar or red wine vinegar, or to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
Chicken
- 4 boneless skinless chicken breast halves
- 2 teaspoons sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375 degrees.
Romesco Sauce
- Combine the first 8 sauce ingredients in a food processor or blender. Process until you have a thick puree, stopping to scrape down the sides of the bowl as needed.
- With the machine running, add olive oil in a steady, slow stream. Pulse until combined and smooth.
- Add salt and black pepper to taste. Set aside.
Chicken
- Combine sweet paprika, salt and black pepper in a small bowl. Sprinkle or rub generously over both sides of chicken breast.
- Heat olive oil in an ovenproof skillet or saute pan over medium-high heat.
- Add the chicken and brown well, 3-4 minutes per side.
- Transfer to the oven to finish cooking to an internal temperature of 165 degrees in the center.
- TO SERVE: Top chicken with Romesco sauce then garnish with slivered almonds and chopped fresh parsley.
Notes
- To make this recipe quick and easy, use roasted red bell peppers from a jar.
- Romesco sauce can be made 3-4 days ahead. Cover and chill.
- Let come to room temperature or gently heat to take the chill off.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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