This Romesco chicken is a delicious and easy weeknight meal. Roasted chicken breast is served with a red pepper and tomato sauce for a dinner that is full of flavor. A low carb, gluten-free and keto friendly recipe.
If you are stuck in a dinner rut, this Romesco chicken is about to pull you right out of it! Bursting with vibrant flavors, it’s straight forward to make and is low carb to boot!
Serve this up with a side of veggies, rice or cauliflower rice for a well balanced meal.
How To Make Romesco Chicken
Be sure to scroll down for the full recipe!
Prep: Pre heat the oven. Combine the spice rub ingredients and rub them over the chicken breasts and place on a baking sheet.
Cook: Roast the chicken until cooked through.
Combine: Add the Romesco sauce ingredients to a blender and blend until smooth. Heat the sauce on the stovetop.
Serve: 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.
How do you know when the chicken is cooked?
The cooking time for the chicken will vary depending on the thickness of the breast. If you have a meat thermometer, it should register at 165F. Alternatively you can cut into one of the breasts to make sure there is no pink left.
What is in Romesco sauce?
This sauce is wonderfully vibrant, both in color and taste! It’s made with just a few ingredinets:
- Roasted red peppers: I use the jarred red peppers, but you can roast your own if you prefer.
- Tomato paste
- Garlic
- Red wine vinegar: The vinegar adds a slight tang to the sauce which balances out the other flavors.
- Paprika: Adds a subtle smokiness.
- Toasted almonds: For a wonderful nutty flavor and also helps to thicken the sauce.
Can you make it ahead of time?
This is Romesco chicken is best eaten as soon as it’s made, but the sauce can be prepped a day ahead of time and stored covered in the fridge. If you have leftovers, they will keep in the fridge for up to 3 days and be reheated in the oven.
Recipe Notes and Tips
- Rub the spice mix all over the breasts so that they are evenly coated.
- If you can, use organic / free run chicken that hasn’t been raised on antibiotics.
Perfectly Juicy Chicken
Bake the chicken in a pre-heated oven so that they cook evenly. Check doneness with an internal meat thermometer. Your chicken should read 165F when done. You can read more about safely cooking chicken on our Meat Temperature Chart!
More Easy Chicken Dinners
- Easy Kung Pao Chicken
- Baked Salsa Chicken
- Chicken Cobb Salad
- Honey Mustard Chicken Skillet
- Creamy Garlic Chicken
- Spinach Stuffed Chicken
Romesco Chicken Recipe
Ingredients
For the Chicken:
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 4 larger chicken breasts
- 1 tablespoon olive oil
For the Romesco Sauce:
- 1 jar 12 ounces roasted red peppers, drained
- 1 tablespoon tomato paste
- 1 small clove garlic
- 1 tablespoon of red wine vinegar
- ½ teaspoon paprika
- ¼ cup toasted almonds
Instructions
- Preheat the oven to 400 degrees.
- In a small dish, combine the spice rub ingredients. Rub the mixture over the chicken breasts to coat. 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.
- While the chicken is roasting, combine the romesco ingredients in a food processor. Pulse until the mixture is pureed. 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
- Rub the spice mix all over the breasts so that they are evenly coated.
- Bake the chicken in a pre-heated oven so that they cook evenly.
- If you can, use organic / free run chicken that hasn’t been raised on antibiotics.
Barbara Llorente says
Your entire plate looks and sounds delicious – I want to make this soon. I’d love to accompany it with your rice side dish. I tried to find it in your recipe files, but missed it if it’s there. Would you please include a link, so I can make it too? I love when blogs suggest sides, because I’m too unimaginative.