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Roasted Chicken Breast in Romesco

(Low-Carb, Gluten-Free Recipe)

Written By: Byron | December 1, 2023
A plate fo sliced Roasted chicken breast with romesco sauce.

This roasted chicken breast in romesco is a delicious weeknight meal that’s super easy to prepare. Simply season and roast some chicken breasts and serve with rich and flavorsome romesco sauce made with toasted almonds, red pepper, tomato, and spices. 

This easy dinner recipe is low-carb, gluten-free, and a keto-friendly recipe. Of course, it’s best served alongside your favorite veg, greens, or salad, and add some steamed rice for a balanced and filling meal.

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Serving:

Main for 4

Ready in:

40 minutes

Skill level:

Easy

Serve with:

Rice and fav greens

Chicken breasts sit beside some spices and olive oil.
Romesco sauce ingredients sit on a kitchen counter.

How to Make Roasted Chicken Breast in Romesco

Ingredients (serves 4)

For the Chicken and spice rub:

  • 4 chicken breasts
  • 1 tablespoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil 

For the Romesco Sauce:

  • 7 oz / 200 g blanched almonds
  • 7 oz / 200 g (Jar) of roasted red piquillo peppers, drained
  • 3 tomatoes, grated and skin removed
  • 4 garlic cloves
  • 1 tbsp sherry vinegar (plus extra to season – optional)
  • 1 tablespoon smoked paprika
  • 1.7 fl oz / 50 ml olive oil
  • ½ teaspoon of cayenne pepper or chili flakes (optional if you want spicy)

Equipment needed

  • 1 large baking tray or dish
  • 1 medium-sized pan or skillet (for toasting the almonds)
  • Food processor (for making the romesco sauce)
  • Meat thermometer (optional)

Method

  1. Preheat the oven to 200°C/400°F.
  2. Combine the chicken spice rub ingredients in a small dish (paprika, salt, pepper, garlic powder). Rub the mixture over the chicken breasts on all sides and leave for 10 minutes. 
  3. Place chicken breasts on a baking sheet and drizzle with olive oil.
  4. Roast the chicken in the oven for around 30 minutes on the middle shelf until the chicken is cooked through (check with a meat thermometer that the internal temperature of the chicken has reached 74°C/165°F).
  5. While the chicken is roasting, prepare the romesco sauce
  6. Optional step: In a dry pan, lightly toast the blanched almonds on medium-high for 5 minutes. Stir well to stop them from burning. They should blacken slightly but not be completely black.
  7. Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked paprika, into a blender or food processor along with the toasted almonds.
  8. Buzz for 3-4 minutes or until smooth. Slowly drizzle in the oil until you have the desired consistency. 
  9. When the chicken has finished cooking, allow it to rest for 5 minutes before slicing.
  10. Once sliced, add chicken to a plate and spoon the romesco sauce over the chicken before serving. Serve alongside your favorite choice of greens, steamed veg, and grains for a balanced meal. 

Cooking notes

  • Be sure to preheat the oven before adding the chicken. It will ensure a more even cook. Use the middle shelf of the oven for best results. 
  • If you want a slight char to your breast meat, add it to the top ⅓ of the oven for the last 5 minutes of cooking. 
  • Romesco sauce can be made in advance and stored in the fridge in an airtight container or sealable jar for up to 4-5 days. 
  • Toasting the almonds is an optional step, but it does help bring out the smokiness in the romesco sauce. It only takes around 5 minutes and is highly recommended! 

For more detailed instructions on making the sauce and a step-by-step cooking video, check out our Romesco Sauce recipe

 Watch step-by-step recipe video

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.

Roast Chicken Breasts

We opted for roasting chicken breasts for this recipe so it allows for plenty of time to make the romesco sauce. Roasting chicken breasts is easy, but it does require some mindful cooking, or else your chicken breasts run the risk of drying out. 

To get delicious, juicy roast chicken breasts, choose breasts that are not too large. Anything over 2 inches (5 cm) thick will take extra time to cook. For best results, season the breasts and leave them to settle at room temperature for around 10 minutes. 

How to check chicken breast meat is cooked through

Ensure that they are cooked through to perfection, and make sure the oven is preheated to 200°C/400°F. If using a fan-forced oven, turn off the fan as this tends to dry out the chicken too much when used. 

Ensure the middle of your roast chicken breasts is cooked through by using a meat thermometer. Your chicken is cooked once it reaches 75ºC/165ºF. Meat thermometers are a great investment for the kitchen. They are inexpensive and can easily be bought online or at any decent kitchen utensils store.

Romesco Sauce (Tips and Recipe Ideas)

The star of this recipe is the tasty romesco sauce. Romesco sauce is a Spanish sauce that has roots in the Catalonia (Catalunya) region of Spain. It is most commonly served with calçots (a type of large green spring onion) that is ceremoniously barbecued throughout winter.  

In all honesty, romesco sauce is just amazing when drizzled onto anything! It works great as a dip with some fresh bread, or used as a sauce or marinade with seafood and fish recipes, barbecued meats, and vegetables. All types of cuts of chicken work well too.

Tips on Making Romesco Sauce

Romesco is super easy to make at home and all you need is a few simple ingredients, a pan or skillet for toasting the almonds, and a food processor. Romesco has a rich earthy smoked flavor that comes from the toasted almonds, tomatoes, bell pepper, and smoked paprika. 

Toasted Almonds

For a boost of smoky flavor we lightly toast the almonds in a dry pan until they begin to blacken. While this step is optional, it really helps add depth and a delicious smoked flavor to your romesco sauce. It only takes around 5 minutes and is well worth it! 

Red Pepper

We use a jar of roasted piquillo peppers for our romesco sauce. They are roasted and have the skins removed. If you can’t find them, use tinned red pepper or a normal red bell pepper instead.

A plate fo sliced Roasted chicken breast with romesco sauce.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yep, you sure can. Chicken thighs will cook a little faster so reduce cooking time by around 5 minutes. Always check to ensure your chicken is cooked through by using a meat thermometer. 

Can romesco sauce be made in advance?

Yes. You can make romesco sauce in advance (or in batches to use later). It is best to store romesco sauce in an airtight container or sealable jar in the fridge. It will last up to 4-5 days once refrigerated. 

How long does this recipe take to make?

Preparing the rub for the chicken takes around 2 minutes, then you should let the chicken rest for 10 minutes before putting it in the oven. You can make the romesco sauce while it’s cooking and this will take 5-10 minutes, depending on whether you toast the almonds (which you may as well as your chicken will still be cooking anyway, and they taste delicious toasted).

Nutrition Facts

Servings: 4
Amount per serving  
Calories 475
% Daily Value*
Total Fat 28.8g 37%
Saturated Fat 2.3g 11%
Cholesterol 72mg 24%
Sodium 603mg 26%
Total Carbohydrate 22.1g 8%
Dietary Fiber 8.2g 29%
Total Sugars 6.7g  
Protein 34.6g  
Vitamin D 0mcg 0%
Calcium 119mg 9%
Iron 4mg 25%
Potassium 992mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
A plate fo sliced Roasted chicken breast with romesco sauce.

Roasted Chicken Breast in Romesco (Low-Carb, Gluten-Free Recipe)

Byron
This roasted chicken breast in romesco is a delicious weeknight meal that’s super easy to prepare. Simply season and roast some chicken breasts and serve with rich and flavorsome romesco sauce made with toasted almonds, red pepper, tomato, and spices.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Rest time (optional) 10 minutes
Total Time 45 minutes
Course dinner, Main Course, meat, Poultry
Cuisine American, Authentic Spanish recipe, Mediterranean, Spain
Servings 4 Main
Calories 475 kcal

Equipment

  • 1 large baking tray or dish
  • 1 medium-sized pan or skillet (for toasting the almonds)
  • Food processor (for making the romesco sauce)
  • Meat thermometer (optional)

Ingredients

For the Chicken and spice rub:

  • 4 chicken breasts
  • 1 tablespoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil

For the Romesco Sauce:

  • 7 oz / 200 g blanched almonds
  • 7 oz / 200 g Jar of roasted red piquillo peppers, drained
  • 3 tomatoes grated and skin removed
  • 4 garlic cloves
  • 1 tbsp sherry vinegar plus extra to season - optional
  • 1 tablespoon smoked paprika
  • 1.7 fl oz / 50 ml olive oil
  • ½ teaspoon of cayenne pepper or chili flakes optional if you want spicy

Instructions
 

  • Preheat the oven to 200°C/400°F.
  • Combine the chicken spice rub ingredients in a small dish (paprika, salt, pepper, garlic powder). Rub the mixture over the chicken breasts on all sides and leave for 10 minutes.
    4 chicken breasts, 1 tablespoon smoked paprika, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder
  • Place chicken breasts on a baking sheet and drizzle with olive oil.
    1 tablespoon olive oil
  • Roast the chicken in the oven for around 30 minutes on the middle shelf until the chicken is cooked through (check with a meat thermometer that the internal temperature of the chicken has reached 74°C/165°F).
  • While the chicken is roasting, prepare the romesco sauce.
  • Optional step: In a dry pan, lightly toast the blanched almonds on medium-high for 5 minutes. Stir well to stop them from burning. They should blacken slightly but not be completely black.
    7 oz / 200 g blanched almonds
  • Add the roasted red peppers, grated tomato, garlic, vinegar, and smoked paprika, into a blender or food processor along with the toasted almonds.
    7 oz / 200 g, 3 tomatoes, 4 garlic cloves, 1 tbsp sherry vinegar, 1 tablespoon smoked paprika, 1.7 fl oz / 50 ml olive oil, ½ teaspoon of cayenne pepper or chili flakes
  • Buzz for 3-4 minutes or until smooth. Slowly drizzle in the oil until you have the desired consistency.
  • When the chicken has finished cooking, allow it to rest for 5 minutes before slicing.
  • Once sliced, add chicken to a plate and spoon the romesco sauce over the chicken before serving. Serve alongside your favorite choice of greens, steamed veg, and grains for a balanced meal.

Video

Notes

Cooking notes

  • Be sure to preheat the oven before adding the chicken. It will ensure a more even cook. Use the middle shelf of the oven for best results. 
  • If you want a slight char to your breast meat, add it to the top ⅓ of the oven for the last 5 minutes of cooking. 
  • Romesco sauce can be made in advance and stored in the fridge in an airtight container or sealable jar for up to 4-5 days. 
  • Toasting the almonds is an optional step, but it does help bring out the smokiness in the romesco sauce. It only takes around 5 minutes and is highly recommended!

Nutrition

Serving: 300gCalories: 475kcalCarbohydrates: 22.1gProtein: 34.6gFat: 28.8gSaturated Fat: 2.3gCholesterol: 72mgSodium: 603mgPotassium: 992mgFiber: 8.2gSugar: 6.7gCalcium: 119mgIron: 4mg
Keyword baked Chicken, Boneless, chicken, Chicken breast, gluten-free, low carb, oven roasted, Roast Chicken, Romesco Sauce
A plate fo sliced Roasted chicken breast with romesco sauce.