This easy take on classic Romesco Chicken brings bold flavor with minimal effort. The sauce—made from roasted red peppers, almonds, tomatoes, and olive oil—comes together quickly in a food processor and delivers a rich, smoky depth that tastes like it took hours. Paired with simple pan-seared chicken breasts, it’s a delicious, protein-packed meal you can throw together on a weeknight. It’s a little taste of Spain, right from your own kitchen. ¡Sabor y salud!
Quick Chicken Breast with Spanish Romesco Sauce
4
Prep time:
15 min
Cook time:
20 min
Ingredients
For the Sauce
- ½ cup whole almonds
- 3 garlic cloves, peeled
- ½ of a 16-ounce jar of roasted red bell peppers, drained, seeded, roughly chopped
- 2 medium tomatoes, cored and quartered
- ¼ cup finely chopped onion
- 3 tablespoons extra-virgin olive oil
- 1½ teaspoons paprika, regular or smoked
- 1 teaspoon sherry vinegar or red wine vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
For the chicken
- 4 boneless, skinless chicken breasts (about 1½ pounds)
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated garlic
- 1 tablespoon extra-virgin olive oil
- ½ cup low-sodium chicken broth
Method
Step 1
Prepare a food processor fitted with the steel blade. With the machine running, drop the almonds and garlic cloves through the feed tube and process until finely ground, about 20–30 seconds. Add the bell peppers, tomatoes, onion, olive oil, paprika, vinegar, salt, and pepper. Process until a fairly smooth sauce forms, about 1–2 minutes.
Step 2
Season the chicken with salt, pepper, and garlic. Heat the oil in a large stainless steel or cast iron pan over medium heat. When the pan and oil are hot (but not smoking), add the chicken breasts smooth side down. Cook until golden on the first side, about 5 minutes.
Step 3
Turn the chicken over, add the broth to the pan, cover pan with a tight- fitting lid and turn the heat to low. Allow the chicken to cook until it measures 165°F, about 7 to 8 minutes longer. Allow chicken to rest for a few minutes, then slice across grain. Serve with 1/3 cup of the Romesco sauce per person. Store any leftover chicken and sauce separately in glass containers with tight-fitting lids. The chicken will keep for up to 3 days, and the sauce for 4 to 5 days.
Nutritional Analysis Per Serving (1 breast, 1/3 cup sauce):
Calories: 460, Total Fat: 27g, Saturated Fat: 4g, Cholesterol: 100mg, Fiber: 6g, Protein: 43g, Carbohydrates: 13g, Sodium: 550mg, Sugars: 3g, Net Carbs: 7g
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