Chicken with Romesco Sauce

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.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

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 you’ll love this

• 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!

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

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).

More recipes to love

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

5 from 2 votes

Chicken with Romesco Sauce

Author Kylee Ayotte

Servings 4

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Print

Pin

Rate

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!

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

SAUCE

• ▢ 2 tablespoons slivered almonds
• ▢ 2 tablespoons olive oil
• ▢ ½ cup onion diced
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon smoked paprika
• ▢ 7 ounces jar roasted red peppers drained and rinsed
• ▢ 14 ounces fire roasted tomatoes do not drain
• ▢ 1.5 tablespoons sherry vinegar sub rice wine or white wine vinegar, but halve the amount if substituting
• ▢ pinch salt and pepper around 1/8 tsp each

CHICKEN

• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon smoked paprika
• ▢ ¼ teaspoons onion powder
• ▢ ¼ teaspoons garlic powder
• ▢ 1/2 teaspoon salt
• ▢ ¼ teaspoons pepper
• ▢ 4 boneless chicken breasts thin cut
• ▢ ¼ cup Italian parsley chopped

Instructions

Toast the almonds

• Toast 2 tablespoons slivered almonds in a dry skillet, over medium high – stirring, until golden and fragrant.

Make the Sauce

• Heat 2 tablespoons olive oil in a large skillet over medium heat and cook the ½ cup onion until softened and lightly browned (about 6 mins)
• Add 3 cloves garlic (minced) and 1 teaspoon smoked paprika and cook for 30 seconds.
• Add 7 ounces jar roasted red peppers and 14 ounces fire roasted 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, 1.5 tablespoons sherry vinegar, and a pinch 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 1 tablespoon olive oil in another skillet, over medium high.
• Combine the 1 teaspoon smoked paprika, ¼ teaspoons onion powder, ¼ teaspoons garlic powder, 1/2 teaspoon salt and ¼ teaspoons pepper
• Season 4 boneless chicken breasts 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 ¼ cup Italian parsley over the top (if using).

Notes

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

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!

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

Would you like to save this recipe?

We’ll email this post to you, so you can come back to it later!

Nutrition

Calories: 366kcal | Carbohydrates: 11g | Protein: 26g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1199mg | Potassium: 438mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1557IU | Vitamin C: 32mg | Calcium: 90mg | Iron: 2mg

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.

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this recipe?

Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee