Pan-Seared Chicken with Romesco and Roasted Peppers

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

Tender chicken breasts pan-seared to golden with a vibrant Catalan romesco sauce featuring roasted red peppers and almonds. This spanish-inspired chicken ready in about 30 minutes pairs (6 oz each) skinless chicken breasts, divided olive oil, chopped 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
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Pat dry 4 skinless chicken breasts and season both sides with salt and black pepper.
  3. 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).
  4. Step 4: Remove chicken from the pan and let rest for 5 minutes.
  5. Step 5: Serve chicken topped with a generous spoonful of the romesco sauce alongside your choice of vegetables or bread.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Romesco 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-Seared Chicken with Romesco 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-Seared Chicken with Romesco 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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