Pan-Seared Chicken with Romesco Sauce

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

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Tender pan-seared chicken breasts topped with a smoky, nutty Romesco sauce made from roasted red peppers and almonds. This Spanish-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken breasts, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 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 boneless chicken breasts and season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: In a blender, combine 2 large drained roasted red peppers, 1/3 cup toasted almonds, 2 minced garlic cloves, 2 tbsp sherry vinegar, 1 tbsp tomato paste, 1/2 tsp smoked Spanish paprika, 1/4 cup water, 1/4 tsp red chili flakes (if using), and 2 tbsp olive oil. Blend until smooth and creamy.
  4. Step 4: Return skillet to medium heat, pour Romesco sauce into the pan, and warm for 2-3 minutes until thickened slightly.
  5. Step 5: Spoon Romesco sauce generously over the chicken breasts and serve immediately with a side of roasted vegetables or crusty bread.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 Sauce?

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 boneless chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with 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 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.

What goes well with Pan-Seared Chicken with Romesco Sauce?

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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