Pan-Roasted Chicken with Romesco Sauce and Roasted Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-roasted and served with a smoky, nutty Romesco sauce featuring roasted red peppers and almonds. This spanish-inspired chicken ready in about 40 minutes blends bone-in, skin-on chicken thighs, divided extra virgin olive oil, almonds, toasted into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Spanish cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 4 bone-in, skin-on chicken thighs and season all over with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in an ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crispy; flip and cook 3 minutes more.
  3. Step 3: Transfer skillet to oven and roast chicken for 15-20 minutes until internal temperature reaches 165°F.
  4. Step 4: Meanwhile, combine 2 chopped roasted red bell peppers, 1/4 cup toasted almonds, 3 garlic cloves, 1 tbsp sherry vinegar, 1 tsp smoked paprika, 3 tbsp water, and 2 tbsp olive oil in a blender. Blend until smooth, adding water to reach a thick but spreadable consistency.
  5. Step 5: Serve chicken thighs topped with 1/2 cup Romesco sauce each.

Frequently asked questions

How long does Pan-Roasted Chicken with Romesco Sauce and Roasted Peppers take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Roasted Chicken with Romesco Sauce and Roasted Peppers?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Roasted Chicken with Romesco Sauce and Roasted Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Chicken with Romesco Sauce and Roasted Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Chicken with Romesco Sauce and Roasted Peppers?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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