Get ready to transport your taste buds to the vibrant streets of Spain with this incredible Chicken Breasts with Romesco Sauce recipe! This dish is not just another chicken recipe - it's a culinary adventure that combines the rich, smoky flavors of traditional Spanish cooking with a simple yet sophisticated approach that will make you feel like a professional chef in your own kitchen. Imagine tender, golden-brown chicken breasts smothered in a velvety, nutty Romesco sauce that's bursting with roasted red pepper and almond goodness - this is comfort food elevated to an art form!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup roasted red peppers
- 1/2 cup almonds
- 2 cloves garlic
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Gather 4 chicken breasts, 1 cup of roasted red peppers, 1/2 cup of almonds, 2 cloves of garlic, 1 teaspoon of smoked paprika, 2 tablespoons of olive oil, and salt and pepper to taste.
- Preheat your oven to 400°F (200°C). This will ensure that your chicken cooks evenly and thoroughly.
- Season the chicken breasts with salt and pepper on both sides. This will enhance the flavor of the chicken as it cooks.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet.
- Cook the chicken for about 5-7 minutes on one side without moving them, until they develop a nice golden-brown crust. Flip the chicken breasts and cook for an additional 5 minutes on the other side.
- While the chicken is cooking, prepare the Romesco sauce. In a blender or food processor, combine 1 cup of roasted red peppers, 1/2 cup of almonds, 2 cloves of garlic, and 1 teaspoon of smoked paprika.
- Blend the mixture until smooth. If the sauce is too thick, you can add a little water or olive oil to reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
- Once the chicken has been seared on both sides, transfer the skillet to the preheated oven. Bake the chicken for an additional 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the skillet from the oven and let the chicken rest for a few minutes. This will help retain the juices in the chicken, making it more tender.
- To serve, place each chicken breast on a plate and generously spoon the Romesco sauce over the top. You can also serve additional sauce on the side for dipping.
- Pair the dish with your choice of sides, such as roasted vegetables or a fresh salad, and enjoy your delicious Chicken Breasts with Romesco Sauce!
Tips
- Temperature is Key: Always use a meat thermometer to ensure your chicken reaches 165°F (75°C) for perfectly cooked, juicy meat.
- Sauce Consistency Matters: When blending the Romesco sauce, add a little water or olive oil if it's too thick. The goal is a smooth, spreadable sauce.
- Searing Technique: Don't move the chicken while searing - this helps develop a beautiful golden-brown crust that locks in flavor.
- Resting Time is Crucial: Let the chicken rest for 3-5 minutes after cooking to keep the meat juicy and tender.
- Customize Your Sauce: Feel free to adjust the smoked paprika to your taste - more for a smokier flavor, less for a milder profile.
- Make Ahead Tip: The Romesco sauce can be prepared a day in advance and stored in the refrigerator, making meal prep even easier.
- Serving Suggestion: Pair with a crisp white wine or a light Spanish red to complement the rich flavors of the dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 25g
Saturated Fat: g
Cholesterol: 95mg
