Pan-Seared Chicken with Charred Bell Pepper Romesco

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Juicy pan-seared chicken breasts served with a smoky, nutty romesco sauce made from charred red bell peppers and almonds. This Mediterranean chicken recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken breasts, red bell peppers, and almonds 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 large red bell peppers
• 1/2 cup almonds, toasted
• 4 garlic cloves, peeled
• 1 tsp smoked paprika
• 2 tbsp sherry vinegar
• 1/3 cup extra virgin olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup water

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Instructions

1. Step 1: Preheat your oven broiler to high and place 3 large red bell peppers on a foil-lined baking sheet. Broil for 10-15 minutes, turning every 5 minutes, until the skin is blackened and blistered all over. Transfer peppers to a bowl and cover with plastic wrap to steam for 10 minutes.
2. Step 2: While peppers steam, pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temp 165°F). Remove from pan and rest.
4. Step 4: Peel the charred skin from the peppers, remove stems and seeds, and place the flesh in a blender. Add 1/2 cup toasted almonds, 4 peeled garlic cloves, 1 tsp smoked paprika, 2 tbsp sherry vinegar, 1/4 cup water, 1/2 tsp salt, 1/2 tsp black pepper, and 1/3 cup extra virgin olive oil.
5. Step 5: Blend the sauce until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
6. Step 6: Serve the pan-seared chicken breasts topped with 1/4 cup romesco sauce each, drizzled with a little extra olive oil if desired.