This easy chicken romesco recipe is a family-friendly, low-carb dinner that’s perfect for busy weeknights. I bake juicy chicken breasts and top them with a bold, nutty roasted red pepper sauce. The creamy, slightly smoky romesco sauce makes every bite irresistible–trust me, you’ll be scraping the plate to get every last drop!
Chicken Breasts with Romesco Sauce
Romesco (not to be confused with romanesco, the vegetable!) is a Spanish-style sauce made from roasted red peppers, tomato paste, garlic, nuts, and vinegar. Rich, slightly smoky, and perfectly balanced between tangy and savory, it’s the ideal complement to tender, juicy baked chicken breasts.
I love serving this chicken with brown or wild rice, quinoa, and my favorite sautéed vegetables, but the sauce is so irresistible you’ll want to spoon a little extra over everything on your plate–and maybe even save some for dipping bread! The flavors are bold enough to stand on their own, but they also pair beautifully with simple sides for an easy weeknight meal that feels special.
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Add Romesco After Baking
To keep the chicken juicy and the romesco sauce perfectly rich, I always spoon the sauce over the chicken after baking instead of tossing it in the oven. Because the sauce contains nuts and tomato paste, baking it can make it bitter or dry. Served warm, it keeps that bold, slightly smoky flavor that makes this dish such a favorite in my house.
Chicken Romesco Recipe
Equipment
- Baking Sheet
- Food Processor
Ingredients
For the Chicken:
- 2 teaspoons ground paprika (*)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 4 boneless, skinless chicken breasts (**)
- 1 tablespoon olive oil
For the Romesco Sauce:
- 12 ounces roasted red peppers (1 jar, drained***)
- 1 tablespoon tomato paste
- 1 clove garlic (peeled)
- 1 tablespoon red wine vinegar
- ½ teaspoon ground paprika
- ¼ cup toasted almonds
Instructions
- Preheat the oven to 400°F.
- In a small dish, combine the spice rub ingredients.2 teaspoons ground paprika, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder
- Rub the mixture over the chicken breasts to coat.4 boneless, skinless chicken breasts, 1 tablespoon olive oil
- Place the chicken breasts on a baking sheet and drizzle with olive oil. Roast the chicken in the oven for 20-25 minutes until the chicken is cooked through to 165°F.
- While the chicken is roasting, combine the romesco ingredients in a food processor. Pulse until the mixture is pureed.12 ounces roasted red peppers, 1 tablespoon tomato paste, 1 clove garlic, 1 tablespoon red wine vinegar, ½ teaspoon ground paprika, ¼ cup toasted almonds
- Heat the sauce on the stovetop so it is warmed through to serve.
- When the chicken has finished cooking, spoon the romesco sauce over the chicken before serving. Or, layer a spoonful or two of romesco sauce on a plate and serve the chicken breast over the sauce.
Notes
- If your chicken breasts are unevenly thick, I recommend pounding them to an even 1-inch thickness so they all bake through at the same rate.
- Rub the spice mix all over the breasts so that they are evenly coated.
- Bake the chicken in a preheated oven so that they cook evenly.
- Properly cooked chicken breasts should reach 165°F internally.
- After baking, let the chicken breasts rest for 5 minutes before slicing to lock in the juices.
- Quickly toast almonds in a dry skillet set over medium-low heat, stirring frequently, for 3-4 minutes.
- The romesco sauce should be thick and slightly chunky. For a smoother sauce, process it for longer.
- Taste and adjust the salt or vinegar to suit your tastes before serving. Add 1-2 tablespoons of olive oil or water if the sauce is too thick.
- Serve this dish with cauliflower rice, roasted veggies, or a simple salad for an easy low-carb meal.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Romesco Step by Step
Make the Seasoning: Preheat your oven to 400°F. Combine 2 teaspoons of ground paprika, ¾ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, ¼ teaspoon of onion powder, and ¼ teaspoon of garlic powder in a small bowl.
Bake the Chicken: Rub the seasoning blend evenly over 4 boneless, skinless chicken breasts. Place the seasoned chicken breasts on a baking sheet and drizzle or brush with 1 tablespoon of olive oil. Bake in the preheated oven for 20-25 minutes, or until cooked through to 165°F.
Blend the Sauce: Add 12 ounces (1 jar) of drained roasted red peppers, 1 tablespoon of tomato paste, 1 peeled clove of garlic, 1 tablespoon of red wine vinegar, ½ teaspoon of ground paprika, and ¼ cup of toasted almonds to a food processor. Blend until smooth, or pulse briefly for a chunkier texture.
Warm the Sauce: Once blended, taste and adjust the sauce seasonings. Then, pour the sauce into a pot to warm it through over low heat. If it gets too thick, add 1-2 tablespoons of olive oil or water to thin it back out.
Serve the Chicken: Spoon the warmed romesco sauce underneath the chicken breast or on top, whichever you prefer.
How to Store, Freeze, and Reheat
Chicken romesco is best eaten as soon as it’s made, but you can store the leftover chicken and sauce in separate airtight containers for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating the sauce on the stove over medium-low and the chicken in a 350°F oven for 7-10 minutes, or until warmed through.
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