Pan-Seared Chicken with Roasted Red Pepper Romesco Sauce

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

Tender pan-seared chicken breasts served with a smoky, vibrant roasted red pepper romesco sauce made from nuts, tomatoes, and smoked paprika. This mediterranean-inspired chicken (gluten free) ready in about 35 minutes blends olive oil, large, drained roasted red peppers, toasted almonds 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 350 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: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering and searing hot.
  2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and keep warm.
  3. Step 3: In a blender, combine 2 large drained roasted red peppers, 1/4 cup toasted almonds, 3 minced garlic cloves, 2 tbsp tomato paste, 1 tsp smoked paprika, 1 tbsp red wine vinegar, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup water, and 1 tbsp olive oil. Blend until smooth and creamy.
  4. Step 4: Return the skillet to medium heat, add the romesco sauce and cook, stirring, for 3-4 minutes until warmed through and slightly thickened.
  5. Step 5: Serve the chicken breasts topped with 1/4 cup romesco sauce each and garnish with 2 tbsp chopped fresh parsley.

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Frequently asked questions

How long does Pan-Seared Chicken with Roasted Red Pepper Romesco Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Roasted Red Pepper Romesco Sauce?

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-Seared Chicken with Roasted Red Pepper Romesco Sauce?

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-Seared Chicken with Roasted Red Pepper Romesco Sauce 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.

Is Pan-Seared Chicken with Roasted Red Pepper Romesco Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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