Roasted red peppers, garlic, toasted almonds, an array of mouthwatering spices and more come together to make this roasted romesco chicken anything but bland. Plus, it’s so easy–the chicken gets tossed in the oven while the sauce gets blended together in just a few seconds. I love how sauce-y this chicken dish is! You can bet I’m scooping up every last bit of the Romesco sauce, and making sure everything on my plate gets a little bit of it.
What’s in this Chicken Romesco Recipe?
Spices: A mix of paprika, salt, pepper, onion powder, and garlic powder enhances the flavor of the chicken. And adding paprika to the sauce really brings the dish together! Chicken: Use large boneless, skinless chicken breasts for this recipe. Boneless thighs will also work. Roasted Red Peppers: You’ll need a whole jar to add smoky flavor to the Romesco sauce. Tomato Paste: Enhances the acidity and natural red color. Garlic: Adds grounding earthiness to the sauce. Red Wine Vinegar: Enhances the tomato and pepper flavors. Toasted Almonds: Thickens up the sauce to create a smooth and rich texture.
Variations on Chicken with Romesco Sauce
Romesco chicken is not spicy! However, you can always add some heat if you’d like. Just toss in some crushed red pepper flakes with the other sauce ingredients. Keep in mind that a little goes a long way!
How to Store and Reheat
Chicken romesco 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 are best reheated in the oven.
Notes and Tips
The Romesco sauce for this chicken recipe is super easy to make. Just throw all of the ingredients into a food process or high-powered blender, and puree until it gets super smooth, then heat it up to serve. I love to serve this dish with brown or wild rice, quinoa, and sautéed asparagus.
How To Make Chicken Romesco Step by Step
Bake the Chicken: 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. Rub the seasoning blend all over 4 boneless, skinless chicken breasts. Place the seasoned chicken on a baking sheet and drizzle with 1 tablespoon of olive oil. Bake at 400°F for 20-25 minutes. 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 to form a smooth sauce. Once blended, pour the sauce into a pot to warm it. Serve the Chicken: Spoon the romesco sauce underneath the chicken breast or on top, whichever you prefer.
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