Romesco Chicken Thighs

Name: Romesco Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Ingredients: 1¼ lbs boneless, skinless chicken thighs, trimmed; salt and pepper; 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp dried thyme; 1 Tbsp extra virgin olive oil or avocado oil; 1 cup Romesco sauce ((recipe below or sub store bought)); Rice or pasta ((for serving)); cherry or grape tomatoes ((for serving)); lime wedges ((for serving)); 1 red bell pepper, quartered and seeds removed; 1 pint cherry or grape tomatoes; 1½ Tbsp extra virgin olive oil, divided; 3 Tbsp almond butter; 2 tsp red wine vinegar; 3 garlic cloves; ½ tsp smoked paprika; ½ tsp sea salt; ¼ tsp cracked black pepper

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Switch up your weeknight dinner with these zippy, smoky-sweet romesco chicken thighs. This dish pairs juicy, lightly browned chicken thighs with a bold, flavor-packed roasted red pepper romesco sauce in an unforgettable dynamic dinner duo. Layer these chicken thighs on a tender bed of pasta, rice, or couscous to make this a complete high-protein dinner.

Romesco chicken thighs plated with cilantro brown rice, tomatoes, and romesco sauce.

What is Romesco

Romesco sauce is a rustic tomato-based sauce made popular by Spanish fisherman from the Tarragona province. It is traditionally made from roasted tomatoes, ñora peppers, garlic, toasted almonds and hazelnuts, olive oil, and bits of toasted bread. Romesco is frequently served with fish, seafood, poultry, and vegetables.

Our roasted red pepper romesco is a loose spin-off of the traditional Spanish sauce. We use roasted red peppers in place of the sun-dried red pepper relative, the ñora pepper, which is difficult to come by outside of Spain. Our recipe also uses almond butter in place of pan-toasted almonds and hazelnuts traditionally used to speed up the sauce-making process.

Ingredients

Chicken

Chicken thighs or breasts – we used chicken thighs for this recipe because they stay super juicy, but chicken breast also will work. Be sure to trim your thighs well. For larger thighs or breasts, use a meat tenderizer to get the chicken to even thickness for even cooking.
Chicken seasonings – salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme
Olive oil – for browning the chicken.
Rice or pasta (optional)- for serving. Easy option to make this dish a full meal. We love cilantro lime rice or garlic orzo risotto with this chicken.
Garnish (optional) – lime wedges and grape tomatoes are optional garnish for serving.

Romesco Sauce

Red bell pepper – oven roasted red pepper forms the base of the romesco sauce.
Cherry or grape tomatoes – the other half of this sauce. You’ll roast tomatoes until they’re bursting.
Garlic cloves – for a hint of sharpness.
Olive oil – for both roasting the peppers, tomatoes, and garlic and smoothing out the sauce.
Almond butter – nutty, thickening agent. We love using almond butter in place of the traditional pan-toasted almonds to speed up the time required to make this sauce. We also love to use our own homemade almond butter if we have some on hand.
Red wine vinegar – for a splash of tanginess.
Romesco seasonings – you only need smoked paprika and salt and pepper to season this sauce.

Tips for Making Romesco Chicken Thighs

Make the sauce the day before – to speed up this recipe, make the sauce the night before.
Get chicken to even thickness – our top tip for making chicken is to get all pieces to the same thickness. It will guarantee even cooking. Use a meat tenderizer to flatten thighs. Or if you’re using breasts, butterfly larger breasts to make two thinner pieces from one breast.
Make sure the pan is hot – one of the biggest mistakes you can make is adding chicken to a cold pan. This will cause the chicken to release its juices as it heats. Instead add chicken only once the pan is very hot. This will keep the juices in the chicken and add a flavor-loaded brown sear to the outside of the chicken.
Don’t overcrowd the pan – place chicken in the pan in a single layer and make sure there is space between the pieces. Cook in batches if you’re using a smaller pan.
Check internal temperature – for perfectly done chicken, use a meat thermometer to check the chicken’s internal temperature. Once it reads 160F, remove the chicken from heat and tent with foil for 5 minutes. The chicken will continue to cook and redistribute the juices while it rests. It is safe to eat when the internal temperature reaches 165F.

How to Make Romesco Chicken Thighs

Romesco Sauce

Preheat oven to 450°F.

Quarter the bell pepper and remove the seeds. Combine bell pepper, tomatoes, and garlic in a medium bowl. Toss with ½ tablespoon olive oil.

Spread the pepper mixture out on a large baking sheet and cook about 15 to 20 minutes, or until tomatoes begin to burst and peppers begin to form dark spots in places. Let cool on the baking sheet for about 10 minutes.

Transfer cooled peppers, tomatoes, and garlic to a food processor and process for about 1 minute, until smooth. Add in remaining 1 tablespoon olive oil, almond butter, red wine vinegar, paprika, salt and pepper to the mixture. Blend another 30 seconds, until smooth.

Romesco sauce ingredients in a food processor.

Pureed roasted tomatoes, red peppers, and garlic.

Red pepper puree with almond butter and seasonings added in food processor.

Blended romesco sauce in food processor bowl.

Trim the chicken thighs. Sprinkle with sea salt and pepper.

In a small bowl, combine the paprika, garlic powder, onion powder, and thyme. Rub the seasoning into both sides of the chicken.

Warm the oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in a single layer. You may need to do this in batches if your pan is smaller to avoid overcrowding. Brown the chicken on one side for 3-4 minutes. Turn the chicken over and brown on the other side another 2-3 minutes. Repeat, if needed, until the chicken is browned on both sides and cooked through (remove when the internal temperature is 160℉).

Remove from heat and tent with foil to rest for 5 minutes, or until the internal temperature reaches 165℉. Slice and serve atop plates of rice or fresh pasta and/or alongside grilled vegetables of choice. Dollop romesco sauce on top of the chicken and garnish with fresh herbs, tomatoes, and lime wedges, if desired. Enjoy!

Raw chicken thighs rubbed with seasoning.

Romesco chicken thighs plated with cilantro brown rice and romesco sauce.

How to Store

Refrigerate – store romesco chicken thighs in an airtight container in the refrigerator for up to 4 days. We do not recommend freezing this chicken.
Reheat – warm chicken in a frying pan over medium heat for 4 to 5 minutes, or until warmed throughout. Add a few tablespoons of chicken broth and leftover romesco sauce to the pan as you warm the chicken to prevent it from drying out.

Recipe Modifications

Protein – chicken breast, shrimp, white fish or tofu are great alternative proteins for this dish.
Romesco ingredients – swap out almond butter with pan-toasted almonds or pine nuts. Try fire-roasted tomatoes in place of grape/cherry tomatoes (skip roasting step).
Cooking method – pan searing is our go-to method for cooking this chicken, but it’s perfect for grilling whole or cutting into chunks and grilling kebob style too. We have not tried baking this chicken.
Meal prep friendly – this chicken is meal-prep friendly. Reheat gradually in a skillet over medium heat (if possible) with a splash of chicken broth and leftover sauce to keep the chicken juicy.

What to Pair with Romesco Chicken Thighs

Grains/pasta – our favorite pairing for these chicken thighs is cilantro lime brown rice. Brown or white rice, Israeli couscous, rice pilaf, farro, or orzo are excellent easy grain/pasta options too.
Potatoes – roasted potatoes or sweet potatoes are a delicious compliment.
Risotto – one of our favorite simple dishes to load up with chicken is risotto. Our garlic orzo risotto is perfect for topping with romesco chicken and extra romesco sauce.
Lentils – another simple, healthy option to pair with this chicken.
Veggies – grilled/sauted/or oven-roasted broccoli, asparagus, zucchini, summer squash, broccolini, cauliflower, carrots, green beans, or veggie of choice are perfect for dipping into extra romesco sauce.

Frequently Asked Questions

What temperature are chicken thighs done?

Chicken thighs are safe to eat when they reach an internal temperature of 165F. We recommend removing chicken from heat once they are close to 160F and tenting with foil for 5 minutes to rest (or until it reaches 165F). The chicken will continue cooking.

Why do you rest chicken thighs?

Resting chicken thighs before cutting allows the juices to be redistributed in the meat, making it tender and juicy. For the best results, tent loosely with foil (don’t pack it too tightly!) to keep the chicken warm while it rests.

Are chicken thighs healthy?

Chicken thighs contain more dark meat and fat than chicken breast. However, if you trim the fat off of the thighs you still have a fairly lean cut of meat that can be a healthy source of protein.

What does romesco sauce taste like?

This romesco sauce has a rich, smoky flavor from the roasted red peppers, tomatoes, garlic, and smoked paprika and a slight tanginess from the red wine vinegar.

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