Pan-Seared Chicken with Romesco Sauce and Roasted Peppers

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared chicken breasts served with a vibrant Romesco sauce made of roasted red peppers, almonds, and smoky paprika. This Spanish-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, extra virgin olive oil, roasted red bell peppers, drained for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 15 min Serves 2 Spanish cuisine 420 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
3 tbsp extra virgin olive oil
1 cup roasted red bell peppers, drained
1/4 cup toasted almonds
1 garlic clove
1 tsp smoked paprika
1 tbsp sherry vinegar
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a blender, combine 1 cup roasted red bell peppers, 1/4 cup toasted almonds, 1 clove garlic, 1 tsp smoked paprika, 1 tbsp sherry vinegar, and 1 tsp salt. Blend until smooth to make Romesco sauce.
Step 2: Pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6 minutes on the first side without moving until golden brown.
Step 4: Flip the chicken and cook for another 5-6 minutes until internal temperature reaches 165°F and chicken is cooked through.
Step 5: Remove chicken from skillet and let rest for 3 minutes. Meanwhile, warm the Romesco sauce in the skillet with 1 tbsp olive oil over low heat for 2 minutes.
Step 6: Serve the chicken breasts topped with warm Romesco sauce alongside roasted vegetables or crusty bread.