Pan-Seared Chicken with Romesco Sauce and Almonds

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

Pan-seared and paired with a smoky, nutty Romesco sauce made from roasted peppers, almonds, and tomatoes. This Spanish-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, smoked paprika, salt 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.

Ingredients

• 4 pieces, about 6 oz each boneless skinless chicken breasts
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 large, peeled roasted red bell peppers
• 1/3 cup, toasted almonds
• 1 medium, peeled and chopped tomato
• 2, minced garlic cloves
• 2 tbsp sherry vinegar
• 1/4 tsp smoked chili flakes
• 1/4 cup water
• 2 tbsp, chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts and season evenly on both sides with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
3. Step 3: To prepare Romesco sauce, combine 2 peeled roasted red bell peppers, 1/3 cup toasted almonds, 1 peeled and chopped medium tomato, 2 minced garlic cloves, 2 tbsp sherry vinegar, 1/4 tsp smoked chili flakes, 1 tbsp olive oil, and 1/4 cup water in a blender. Blend until smooth and creamy.
4. Step 4: Return the skillet to medium heat, pour in the Romesco sauce and cook, stirring, for 3-4 minutes until heated through and slightly thickened.
5. Step 5: Plate the chicken breasts, spoon generous amounts of Romesco sauce over each, and garnish with 2 tbsp chopped fresh parsley before serving.