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Grilled Chicken paired with an amazingly full flavored Romesco Sauce brings YOUR dinner to new levels. Smoky and robust, you’ll find yourself looking for new things to eat it with!
This recipe is not as much about the finished chicken dish as it is about the SAUCE. Seriously. I double this sauce and keep it in the fridge for a few days, and serve it with some crusty bread or over some roasted potatoes. It’s great on pretty much anything!
It’s one of those good ones to make ahead for whenever! It’s creamy, smoky hearty, and has a rich, nutty flavor.
What is Romesco Sauce?
It is a smoky Spanish sauce that involves roasted bell peppers, smoked paprika, fire-roasted tomatoes, and toasted almonds. Romesco Sauce recipes usually contain raw garlic and vinegar too! We do cook the garlic in this one, but you could leave it raw if you want to be super authentic I also leave out the chili powder, but if you like heat – add a little in!.
It’s pretty simple. Just toast some almonds to get the nutty flavor going and saute some onions and garlic. Add in some roasted red peppers and fire-roasted tomatoes, add the nuts, and vinegar and then pour it all in the blender. Ta-da!! Cook up some chicken, or roast some potatoes (or other vegetables) and pour it over the top.
Why this recipe works
- The sauce is so versatile– you won’t just use it on chicken! Think topping grilled vegetables, over fish, over roasted potatoes (patatas bravas).
- Easy. See below for step by step instructions.
- Common ingredients. Nothing too crazy – you can pack a ton of flavor in with simple ingredients! You will NOT have to visit a special store to find these!
Kylee’s Notes & FAQs
If you want to make your own roasted red bell peppers, I show you how on my Roasted Red Pepper Soup recipe.
How long does Romesco Sauce keep?
This sauce will keep in a sealed container in the refrigerator for up to a week. You can also freeze this sauce!
Substitutions/Additions
You could use a blend of almonds and hazelnuts if you prefer.
Adding a little chili powder or red pepper flakes will boost the heat of this sauce if you are into that!
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
Toast the almonds
Toast the almonds in a dry skillet, over medium-high – stirring, until golden and fragrant.
Make the Sauce
Heat the olive oil in a large skillet over medium heat and cook the onions until softened and lightly browned (about 6 mins)
Add the garlic and smoked paprika and cook for 30 seconds.
Add the red peppers and tomatoes to the skillet and bring a boil. Reduce heat and simmer 10-15 minutes, until sauce is reduced by about half.
Remove from heat and stir in the toasted almonds and vinegar. Season with salt and pepper.
Transfer to a food processor or high-speed blender and process until smooth, but still with a little texture.
Cook the chicken
- Heat the olive oil in another skillet, over medium-high.
- Combine the paprika, onion powder, garlic powder, salt & pepper
- Season the chicken with the spice mix – rub it in!
- Cook, turning until cooked through and browned.
Serve
- Plate the chicken and divide the sauce between each piece.
- Sprinkle the parsley over the top (if using).
Delicious sides to complete the meal:
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
- Bacon Wrapped Green Beans. The BEST side for holidays! Fresh green bean bundles are easy to grab and soon to be family favorite!
- Sauteed Green Beans. Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
- Red Lobster Biscuits. Soft, fluffy biscuits packed with cheddar cheese, and brushed with flavorful garlic butter after baking, these cheddar biscuits are dreamy!
- ALL SIDES
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Chicken with Romesco Sauce
Ingredients
SAUCE
- 2 Tbs slivered almonds
- ½ cup onion (diced)
- 2 Tbs olive oil
- 3 cloves garlic (minced)
- 7 oz jar roasted red peppers (drained and rinsed)
- 1 tsp smoked paprika
- 14 oz can fire roasted tomatoes (do not drain)
- 1.5 Tbs sherry vinegar (sub rice wine or white wine vinegar, but halve the amount if substituting)
- pinch salt & pepper (around 1/8 tsp each)
CHICKEN
- 1 Tbs olive oil
- 4 boneless chicken breasts (thin cut)
- 1 tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1/2 tsp Salt
- ¼ tsp pepper
- ¼ cup Italian parsley (chopped)
Instructions
Toast the almonds
- Toast the almonds in a dry skillet, over medium high – stirring, until golden and fragrant.
Make the Sauce
- Heat the olive oil in a large skillet over medium heat and cook the onions until softened and lightly browned (about 6 mins)
- Add the garlic and smoked paprika and cook for 30 seconds.
- Add the red peppers and tomatoes to the skillet and bring a boil. Reduce heat and simmer 10-15 minutes, until sauce is reduced by about half.
- Remove from heat and stir in the toasted almonds vinegar, salt and pepper.
- Transfer to a food processor or high-speed blender and process until smooth, but still with a little texture.
Cook the chicken
- Heat the olive oil in another skillet, over medium high.
- Combine the paprika, onion powder, garlic powder, salt & pepper
- Season the chicken with the spice mix – rub it in!
- Cook, turning, until cooked through and browned.
Serve
- Plate the chicken and divide the sauce between each piece.
- Sprinkle the parsley over the top (if using).
Notes
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Phyllis Metros says
Excellent
Rose Wilkinson says
How spicy would this be if I made it straight from the recipe?
Kylee says
Hi Rose!
I wouldn’t say it’s spicy at all (heat wise). It has a lot of flavor though, and is more smoky than spicy.