Pan-Seared Chicken with Romesco Sauce and Grilled Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

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 ready in about 35 minutes blends (6 oz each) boneless chicken breasts, divided olive oil, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 (6 oz each) boneless chicken breasts
• 4 tbsp, divided olive oil
• 1 tsp smoked paprika
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 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 and crumbled ciabatta bread
• 2 medium, sliced lengthwise into 1/4-inch strips zucchini
• 1 medium, sliced into 1/4-inch rounds eggplant

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.