Romesco Chicken

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!

Course Main Dish

Cuisine American, Spanish

Keyword Chicken Romesco, Romesco Chicken

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 288kcal

Author Michelle

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.

Video

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