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Chicken romesco recipe with juicy baked chicken breast topped with smoky roasted red pepper almond sauce on a white dinner plate

Chicken Romesco

Juicy paprika-rubbed baked chicken breasts served with a smoky, creamy roasted red pepper and almond romesco sauce. A bold, restaurant-quality dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 377
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp ground paprika smoked paprika recommended for deeper flavor
  • 3/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 4 boneless skinless chicken breasts similar size pieces for even cooking
  • 1 tbsp olive oil extra virgin preferred
  • 12 oz roasted red peppers 1 jar, drained
  • 1 tbsp tomato paste
  • 1 clove garlic peeled
  • 1 tbsp red wine vinegar
  • 1/2 tsp ground paprika for the romesco sauce
  • 1/4 cup toasted almonds toast raw almonds in a dry skillet 3 to 4 minutes until fragrant

Equipment

  • Rimmed baking sheet
  • Food processor
  • Small saucepan
  • Meat thermometer
  • Small mixing bowl

Method
 

  1. Preheat your oven to 400 degrees F. Give it a full 10 minutes to reach temperature before adding the chicken.
  2. In a small bowl, mix together the paprika, kosher salt, black pepper, onion powder, and garlic powder until combined.
  3. Pat the chicken breasts dry with a paper towel. Rub the spice mixture evenly over all four pieces including the sides and undersides. Place on a rimmed baking sheet and drizzle with olive oil.
  4. Roast for 20 to 25 minutes, or until a meat thermometer inserted into the thickest part reads 165 degrees F. Thicker pieces may need the full 25 minutes.
  5. While the chicken bakes, add the drained roasted red peppers, tomato paste, garlic, red wine vinegar, paprika, and toasted almonds to a food processor. Pulse until smooth, or briefly for a chunkier texture. Taste and add a pinch of salt if needed.
  6. Pour the romesco sauce into a small saucepan and warm over low heat, stirring occasionally. If too thick, stir in 1 to 2 tablespoons of olive oil or water to reach a pourable consistency.
  7. Let the chicken rest on a cutting board for 5 minutes before serving. Spoon warm romesco sauce over the top or spread it on the plate and set the chicken on top.

Notes

Store leftover chicken and sauce separately in airtight containers for up to 4 days. Reheat chicken in a 325 degree F oven for 10 minutes. Leftover romesco sauce works great as a dip, sandwich spread, or egg topping.