Pan-Seared Chicken Thighs with Romesco Sauce

By AislePrompt Editorial · ·

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Tender chicken thighs pan-seared to golden perfection and served with a smoky red pepper Romesco sauce for a flavorful Spanish-inspired entrée. This Spanish recipe (gluten free), ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, olive oil, and salt for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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: 20 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin side down and cook for 7-8 minutes until skin is golden brown and crisp. Flip and cook for another 6-7 minutes until internal temperature reaches 165°F. Remove and rest.
  3. Step 3: Meanwhile, prepare the Romesco sauce by blending 1 cup roasted red peppers, 1/4 cup toasted almonds, 2 garlic cloves, 1 tbsp sherry vinegar, 1 tsp smoked paprika, 1/4 cup olive oil, and 1/2 tsp salt in a food processor until smooth and creamy.
  4. Step 4: Serve the chicken thighs topped with a generous spoonful of Romesco sauce alongside roasted vegetables or crusty bread.

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