Chicken Romesco Recipe

a sliced serving of chicken romesco on a plate with wild rice and asparagus.

4.41 from 35 votes

Chicken romesco recipe is perfect for busy weeknights! Juicy roasted chicken breasts are topped with a creamy, slightly smoky roasted red pepper sauce. Serve with rice, quinoa, or sautéed veggies for a simple, flavorful dinner the whole family will love.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 377kcal

Author: Becky Hardin

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.

Video

Notes

*Use smoked paprika for a deeper flavor.

**Chicken thighs also work well but may take a few extra minutes to bake through.

**“Roasted peppers give the sauce a natural sweetness and smoky flavor that raw peppers can’t match. If you can't find any, try sun-dried tomatoes for a different, but equally delicious, flavor.

Tips:

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.

Grilling Instructions: Preheat your grill to medium heat and oil the grates. Grill the seasoned chicken breasts for 5-7 minutes per side, or until 165°F. Spoon the warmed romesco sauce over the top before serving.

Make-Ahead: The romesco sauce can be prepared up to 3 days ahead and stored in the refrigerator until ready to use. Warm on the stovetop before serving.

Storage: Store baked chicken and romesco sauce in separate airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition