Romesco Chicken features juicy, tender chicken simmered in a homemade, fresh, and rich romesco sauce. It is super easy to make, and surprisingly rich in deep, smoky flavor!
Romesco Chicken
This Romesco Chicken is bursting with flavor from roasted peppers and tomatoes, garlic, and olive oil. It is simmered to juicy perfection right in the sauce, which deepens the flavor of the chicken and the richness of the sauce all at once!
It's super simple to make, especially once you've mastered the art of making Romesco sauce, which I have a whole post on here, plus some bonus info about our trip to Spain that got me obsessed with fresh Spanish cooking in the first place! All you need for this chicken is the sauce (which can be made ahead and frozen!), chicken, olive oil, and salt and pepper! So simple.
Not only is it super simple to make, it's also so elegant (even the name!) and packed with rich flavor that it will easily pass with flying colors as a dish for company and special occasions.
What is Romesco Sauce?
Romesco sauce is a Spanish sauce made with roasted red peppers and tomatoes and olive oil. It is rich in flavor, and very versatile for serving with meats, poultry, fish, vegetables, on sandwiches, and more! For more information and tips to make the very best Spanish romesco sauce here in the US, check out my full recipe for romesco sauce.
Do I Have to Use Chicken Breast?
No, you can use boneless skinless chicken thighs. No need to butterfly them, as they are generally thinner than breasts.
How to Serve Romesco Chicken
This is such a versatile dish, and there are so many serving options. I recommend serving it with a starch such as pasta, rice, quinoa, or potatoes. And then a veggie such as green beans, broccoli, asparagus, or a green salad. Simple and delicious is the name of the game!
More Recipes You'll Love
- Chicken Scallopini - Tender chicken pan-fried to perfection and served in a rich and creamy lemon garlic sauce.
- Romesco Pasta Salad - A super fresh pasta salad with beans, tomatoes, mini sweet peppers, and fresh herbs in a vinaigrette made with a homemade romesco sauce base.
- Baked Caprese Chicken - Fresh tomatoes, basil, pesto, and gooey melted cheese adorn a perfectly juicy chicken breast in this quick, simple, and delicious recipe.
- Spanish Seafood Paella - An authentic Spanish classic featuring tons of seafood simmered to perfection with saffron rice.
- Romesco Pasta - A twist on classic pasta. Instead of using classic marinara, use this amazing homemade romesco sauce for a deeper, richer flavor experience.
Romesco Chicken Video
Romesco Chicken
Ingredients
Romesco Sauce
- 8 raw hazelnuts
- 8 blanched almonds
- 2 slices baguette
- ¼ cup plus 1 teaspoon extra virgin olive oil
- 3 garlic cloves minced
- 1 teaspoon red wine vinegar
- 1 can (14 ounces) fired roasted diced tomatoes drained
- ½ cup jarred roasted red peppers drained
Chicken
- 3 medium chicken breasts (about 1.5 pounds)
- Salt, black pepper, and smoked paprika to taste
- 1 tablespoon olive oil
Instructions
Prepare the sauce
- Heat a small skillet over medium heat. Toast almonds and hazelnuts until golden. Remove to food processor.
- In the same skillet over medium heat, heat the baguette slices on both slices until slightly toasted. Remove to food processor.
- Process nuts and baguette to fine crumbs in the food processor. Set aside.
- In a medium skillet over medium-high heat, add 1 teaspoon olive oil. Sauté garlic in oil until tender and fragrant.
- Stir in vinegar and nuts and baguette, and saute for about 4 minutes until fragrant and toasty. Remove from heat. Set aside to cool slightly.
- Add all of remaining sauce ingredients, including sautéed garlic mixture to a food processor. Process until smooth. Set aside.
Prepare Chicken
- Cut chicken breasts in half flat and lengthwise (butterflied). There should now be 6 thin chicken breast filets.
- Season with salt, pepper, and smoked paprika. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium high heat.
- Sear chicken breast for about 1 to 2 minutes on each side, cooking 2 or 3 at a time. Remove to a plate.
- Pour romesco sauce into the heated skillet. Add chicken back in, nestling it down into the sauce.
- Reduce heat to medium. Cover and allow to simmer for about 10 to 15 minutes, until the chicken is cooked through and the sauce has darkened to a deep, rich color.
- Serve chicken warm with more sauce on top.
Notes
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave in individual servings.
- Freezer Directions: The easiest way to make this chicken ahead is to make and freeze the sauce. Simply prepare the sauce as instructed. Transfer to a freezer bag. Freeze flat. Then allow to thaw overnight in the refrigerator before using in the recipe.
Nutrition
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