Pan-Seared Chicken with Romesco Sauce and Grilled Vegetables

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

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Juicy pan-seared chicken breasts served with a smoky red pepper and almond Romesco sauce accompanied by tender grilled zucchini and eggplant slices. This Spanish-inspired chicken recipe, ready in about 35 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: 15 min Cook: 20 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Toss 2 tbsp olive oil with 2 sliced medium zucchinis and 1 sliced medium eggplant rounds, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Grill vegetables for 3-4 minutes per side until tender and with grill marks, then set aside.
  2. Step 2: Rub 4 boneless chicken breasts with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Heat a large skillet over medium-high heat and sear chicken for 6-7 minutes per side until internal temperature reaches 165°F and chicken is golden brown. Remove and rest.
  3. Step 3: In a blender, combine 3 large drained roasted red peppers, 1/4 cup toasted almonds, 3 minced garlic cloves, 2 tbsp sherry vinegar, 1 tsp smoked Spanish paprika, 1 slice toasted ciabatta bread crumbled, and 2 tbsp olive oil. Blend until smooth and season with salt and pepper to taste.
  4. Step 4: Plate the chicken breasts topped with 1/4 cup Romesco sauce each, alongside grilled zucchini and eggplant slices. Garnish with fresh parsley if desired.

Frequently asked questions

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

Total time is about 35 minutes (15 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 and Grilled Vegetables?

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 and Grilled Vegetables?

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 and Grilled Vegetables 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 and Grilled Vegetables?

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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