Pan-Seared Chicken with Romesco and Roasted Peppers

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared to golden with a vibrant Catalan romesco sauce featuring roasted red peppers and almonds. This Spanish-inspired chicken recipe, ready in about 30 minutes, pairs skinless chicken breasts, olive oil, roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Serves 4 Spanish cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (6 oz each) skinless chicken breasts
4 tbsp, divided olive oil
1 cup, chopped roasted red peppers
1/4 cup toasted almonds
2 tbsp tomato paste
1 tbsp sherry vinegar
1 tsp smoked paprika
2 minced garlic cloves
to taste salt
to taste black pepper
1/4 cup water

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a food processor. Add 1 cup chopped roasted red peppers, 1/4 cup toasted almonds, 2 tbsp tomato paste, 1 tbsp sherry vinegar, 1 tsp smoked paprika, and 2 minced garlic cloves. Pulse while gradually adding 1/4 cup water until a smooth sauce forms. Season with salt to taste.
Step 2: Pat dry 4 skinless chicken breasts and season both sides with salt and black pepper.
Step 3: Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 4: Remove chicken from the pan and let rest for 5 minutes.
Step 5: Serve chicken topped with a generous spoonful of the romesco sauce alongside your choice of vegetables or bread.