This Romesco Chicken Breast recipe transforms simple chicken with a vibrant Spanish sauce. The smoky, nutty romesco sauce clings to juicy, perfectly seared chicken for a celebratory meal. It’s a flavor-packed dinner that feels impressive but comes together easily.
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Why You’ll Love This Romesco Chicken Breast
- Flavor explosion: Smoky, sweet, tangy, and nutty romesco sauce makes every bite exciting.
- Simple process: Just blend the sauce and sear the chicken for a restaurant-quality result.
- Versatile sauce: Use leftover romesco on fish, vegetables, or bread for other meals.
- Perfect texture: Tender chicken pairs with rich, velvety, slightly chunky sauce.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 large red bell peppers
- 1/4 cup whole almonds, toasted
- 2 tbsp roasted hazelnuts
- 2 cloves garlic, peeled
- 1 slice of rustic bread, toasted and torn
- 2 tbsp sherry vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp crushed red pepper flakes (optional)
Tools: A good blender or food processor, a large oven-safe skillet, tongs, and a small bowl for seasoning.
Notes: Don’t be intimidated by the ingredient list—it’s mostly pantry staples. Use the best olive oil and smoked paprika you have. Toasting the nuts is non-negotiable for deep flavor.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 14 g |
| Fiber: | 4 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip toasting the nuts. This is the secret to a deeply flavorful romesco. Toasting them in a dry skillet for a few minutes until they’re golden and fragrant makes a world of difference, bringing out their natural oils and nuttiness.
- Char your peppers properly. You want a good, blackened blister on the skin of the bell peppers. This isn’t just for peeling—it’s what gives the sauce its signature smoky backbone. If you have a gas stove, you can char them directly over the flame.
- Use a sturdy, rustic bread. A thick slice of a country loaf or sourdough works best for the sauce. It soaks up the flavors and helps create the perfect, spoonable consistency, unlike soft sandwich bread which can turn gummy.
- Let your chicken come to room temperature. Taking the chicken out of the fridge 15-20 minutes before cooking helps it cook more evenly, preventing a cold center and an overcooked exterior. It’s a small step with a big payoff.
How to Make Romesco Chicken Breast
Step 1: First, let’s tackle the star of the show—the romesco sauce. Start by charring your red bell peppers. You can do this directly over a gas flame, under the broiler, or on a hot grill. Turn them occasionally with tongs until the skin is blackened and blistered all over. This should take about 10-15 minutes. Once they’re nicely charred, pop them into a bowl and cover it with plastic wrap. The steam will loosen the skin, making them a breeze to peel later.
Step 2: While the peppers are steaming, toast your nuts. In a dry skillet over medium heat, add the almonds and hazelnuts. Toast them for 3-5 minutes, shaking the pan frequently, until they’re golden and you can smell that wonderful, toasty aroma. Be careful not to burn them! Transfer them to a plate to cool. In the same skillet, you can quickly toast your slice of bread until it’s golden and crisp on both sides.
Step 3: Now, let’s prepare the chicken. Pat the chicken breasts completely dry with paper towels—this is crucial for getting a beautiful golden sear. Place them on a cutting board and, if they are very thick, you can carefully slice them horizontally to create two thinner cutlets. This helps them cook faster and more evenly. Drizzle with one tablespoon of olive oil and rub it in. Season both sides generously with the smoked paprika, salt, and black pepper.
Step 4: By now, your peppers should be cool enough to handle. Peel off the blackened skin—it should come off easily. Don’t worry about getting every last bit; a little char is fine for flavor. Remove the stems and seeds. Tear the softened peppers into rough chunks and add them to your blender or food processor.
Step 5: To the blender with the peppers, add the toasted nuts, the toasted bread (torn into pieces), the garlic cloves, sherry vinegar, and the optional red pepper flakes if you like a bit of heat. Pulse the mixture a few times to break everything down. Then, with the motor running, slowly stream in the extra virgin olive oil. Blend until the sauce is mostly smooth but still has a bit of texture. You’re aiming for a pesto-like consistency, not a completely pureed soup. Taste and adjust seasoning with more salt if needed.
Step 6: Time to cook the chicken. Heat the remaining tablespoon of olive oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. You should hear a nice sizzle. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom.
Step 7: Flip the chicken breasts. Reduce the heat to medium and continue to cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. The chicken should feel firm to the touch. Transfer the cooked chicken to a clean plate and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.
Step 8: To serve, spoon a generous amount of the vibrant red romesco sauce onto each plate. Place a rested chicken breast on top of the sauce. I like to drizzle a little extra sauce over the chicken and perhaps a final swirl of good olive oil for a glossy finish. It’s ready to delight everyone at the table.
Storage & Freshness Guide
- Fridge: Store chicken and sauce separately in airtight containers for up to 3 days (chicken) or 5 days (sauce).
- Freezer: Freeze sauce in airtight container for up to 3 months; chicken doesn’t freeze well after cooking.
- Reviving: Gently reheat chicken in a covered skillet with a splash of water or broth. Bring sauce to room temperature or warm gently.
Serving Suggestions
Complementary Dishes
- Simple Saffron Rice — The delicate floral notes and beautiful yellow color of saffron rice provide a stunning and fragrant base that soaks up the extra romesco sauce beautifully.
- Garlicky Sautéed Spinach — The sharp, earthy flavor of garlicky greens cuts through the richness of the sauce and adds a vibrant, healthy pop of green to your plate.
- Grilled Asparagus — A little char on some asparagus spears echoes the smokiness in the romesco and adds a wonderful, tender-crisp texture to the meal.
Drinks
- A Spanish Garnacha — This medium-bodied red wine has notes of red berries and a touch of spice that harmonize perfectly with the smoky, nutty flavors of the dish without overpowering it.
- Sparkling Cava — The crisp, clean bubbles of a Spanish Cava are fantastic for cutting through the richness of the sauce and cleansing the palate between bites.
- Citrus-Infused Water — For a non-alcoholic option, nothing beats water infused with slices of lemon and orange; its bright acidity is a refreshing counterpoint to the deep flavors.
Something Sweet
- Orange and Almond Cake — A slice of moist, flourless orange and almond cake continues the Spanish theme and the nutty flavor profile, ending the meal on a light yet satisfying note.
- Dark Chocolate and Sea Salt — A few squares of high-quality dark chocolate with a sprinkle of flaky sea salt is a simple, elegant way to finish, playing on the savory-sweet contrast.
- Churros with Chocolate Sauce — If you really want to lean into the Spanish vibe, you can’t go wrong with hot, crispy churros for a truly indulgent and fun dessert.
Top Mistakes to Avoid
- Mistake: Blending the sauce until it’s completely smooth. Romesco is meant to have a rustic, textured consistency. Over-blending can turn it into a runny puree instead of the thick, spoonable sauce it’s meant to be. A few pulses is often all you need.
- Mistake: Moving the chicken too soon in the pan. To get that perfect, restaurant-quality sear, you have to leave the chicken alone for the first few minutes. If you try to move it or peek too early, you’ll tear the beautiful crust that’s forming.
- Mistake: Skipping the rest time for the chicken. I know it’s tempting to dig right in, but slicing into the chicken immediately after cooking will cause all the precious juices to run out onto the cutting board, leaving you with dry meat. Patience is a virtue here.
- Mistake: Using raw, untoasted nuts. I’ve messed this up before too, thinking it would save time. It doesn’t. The flavor of the sauce will be flat and one-dimensional without that deep, toasty nuttiness. It’s a five-minute step you’ll never regret.
Expert Tips
- Tip: Make a double batch of the romesco sauce. It keeps beautifully in the fridge for up to a week. You’ll thank yourself later when you can transform grilled fish, roasted potatoes, or even a simple sandwich with a spoonful of this magic.
- Tip: Butterfly your chicken breasts for even cooking. If your chicken breasts are very thick and plump, slicing them horizontally to create two thinner cutlets ensures they cook quickly and evenly, preventing a dry exterior and a raw center.
- Tip: Add a splash of the sauce to the pan after cooking the chicken. After you’ve removed the chicken, deglaze the hot skillet with a couple of tablespoons of the romesco sauce, scraping up all the browned bits. This creates an incredible, concentrated pan sauce to drizzle over the top.
- Tip: Let the sauce sit for 30 minutes before serving. The flavors in romesco meld and deepen as it sits. If you have the time, let the finished sauce rest at room temperature for a bit before serving. You’ll notice the difference.
FAQs
Can I make the romesco sauce ahead of time?
Absolutely, and honestly, I often recommend it! The flavors in romesco sauce deepen and meld together beautifully after a few hours in the fridge. You can make it up to 3 days in advance. Just store it in an airtight container and give it a good stir before using. Let it come to room temperature before serving for the best texture and flavor, as the olive oil will solidify when cold.
What can I use instead of hazelnuts?
No hazelnuts? No problem. The beauty of romesco is its flexibility. You can use all almonds, or try walnuts or pine nuts for a different flavor profile. Just make sure whatever nut you use, you toast it first. The goal is that deep, nutty base, and toasting is the key to unlocking it, regardless of the variety.
My sauce is too thick. How can I thin it out?
If your romesco is too thick, it’s an easy fix. The best way to thin it is by streaming in a little more extra virgin olive oil while the blender is running. If you’re out of oil, a tablespoon or two of warm water will also do the trick. Add liquid slowly until it reaches your desired, spoonable consistency.
Can I use jarred roasted peppers?
You can, and it will definitely save you time. Just be sure to drain and rinse them well to remove any excess brine or vinegar taste that might alter the flavor of your sauce. While the flavor won’t have quite the same depth as freshly charred peppers, it will still be delicious and get dinner on the table faster.
How should I store leftovers?
Store any leftover chicken and sauce separately in airtight containers in the refrigerator. The chicken will keep for up to 3 days and the sauce for up to 5 days. The chicken is fantastic cold, sliced over a salad, or gently reheated in a covered skillet with a splash of water or broth to keep it moist.
Romesco Chicken Breast
Make this easy Romesco Chicken Breast with a smoky, nutty Spanish sauce. Ready in 40 minutes for a restaurant-quality weeknight meal. Get the recipe now!
Ingredients
For the Chicken:
-
2 large boneless, skinless chicken breasts
-
2 tbsp olive oil (divided)
-
1 tsp smoked paprika
-
1/2 tsp salt (plus more to taste)
-
1/4 tsp black pepper
For the Romesco Sauce:
-
2 large red bell peppers
-
1/4 cup whole almonds (toasted)
-
2 tbsp roasted hazelnuts
-
2 cloves garlic (peeled)
-
1 slice rustic bread (toasted and torn)
-
2 tbsp sherry vinegar
-
1/4 cup extra virgin olive oil
-
1/2 tsp crushed red pepper flakes (optional)
Instructions
-
First, let’s tackle the star of the show—the romesco sauce. Start by charring your red bell peppers. You can do this directly over a gas flame, under the broiler, or on a hot grill. Turn them occasionally with tongs until the skin is blackened and blistered all over. This should take about 10-15 minutes. Once they’re nicely charred, pop them into a bowl and cover it with plastic wrap. The steam will loosen the skin, making them a breeze to peel later.01
-
While the peppers are steaming, toast your nuts. In a dry skillet over medium heat, add the almonds and hazelnuts. Toast them for 3-5 minutes, shaking the pan frequently, until they’re golden and you can smell that wonderful, toasty aroma. Be careful not to burn them! Transfer them to a plate to cool. In the same skillet, you can quickly toast your slice of bread until it’s golden and crisp on both sides.02
-
Now, let’s prepare the chicken. Pat the chicken breasts completely dry with paper towels—this is crucial for getting a beautiful golden sear. Place them on a cutting board and, if they are very thick, you can carefully slice them horizontally to create two thinner cutlets. This helps them cook faster and more evenly. Drizzle with one tablespoon of olive oil and rub it in. Season both sides generously with the smoked paprika, salt, and black pepper.03
-
By now, your peppers should be cool enough to handle. Peel off the blackened skin—it should come off easily. Don’t worry about getting every last bit; a little char is fine for flavor. Remove the stems and seeds. Tear the softened peppers into rough chunks and add them to your blender or food processor.04
-
To the blender with the peppers, add the toasted nuts, the toasted bread (torn into pieces), the garlic cloves, sherry vinegar, and the optional red pepper flakes if you like a bit of heat. Pulse the mixture a few times to break everything down. Then, with the motor running, slowly stream in the extra virgin olive oil. Blend until the sauce is mostly smooth but still has a bit of texture. You’re aiming for a pesto-like consistency, not a completely pureed soup. Taste and adjust seasoning with more salt if needed.05
-
Time to cook the chicken. Heat the remaining tablespoon of olive oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. You should hear a nice sizzle. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom.06
-
Flip the chicken breasts. Reduce the heat to medium and continue to cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. The chicken should feel firm to the touch. Transfer the cooked chicken to a clean plate and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.07
-
To serve, spoon a generous amount of the vibrant red romesco sauce onto each plate. Place a rested chicken breast on top of the sauce. I like to drizzle a little extra sauce over the chicken and perhaps a final swirl of good olive oil for a glossy finish. It’s ready to delight everyone at the table.08
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