Quick Chicken with Smoky Romesco Sauce and Garlicky Greens
A speedy yet impressive chicken dinner ready in just 15 minutes, perfect for a weeknight or a romantic date night.
- Cook15 min
- Total15 min
- DifficultyEasy
- Servings2
This recipe brings together tender pan-seared chicken, a smoky Spanish romesco sauce made from roasted red peppers and almonds, and garlicky wilted greens. It's a balanced, healthy meal that feels special without requiring hours in the kitchen.
The romesco sauce is incredibly versatile – try it with calamari or lamb koftas for a different twist. Serve with crusty bread to soak up every last bit of the sauce.
Ingredients
Servings
Converted amounts are rounded.
Method
- Slice each chicken breast horizontally almost in half, leaving one long side attached, then open it like a book to butterfly it.
- Heat a large non-stick frying pan with 2 tsp of the olive oil over medium heat. Season the chicken well with salt and pepper, then add to the pan. Cook for 8–10 minutes, turning once, until golden and cooked through. Set aside.
- Meanwhile, in a small food processor (or using a stick blender and a jug), combine the drained peppers, smoked paprika, most of the almonds, 1 tbsp of the oil, and the sherry vinegar. Add some salt and plenty of pepper, then blend until smooth.
- In the same frying pan, gently heat the remaining oil. Add the sliced garlic and fry for 3–4 minutes until golden. Add the shredded greens and 2 tbsp water, then increase the heat to medium and cook, stirring, for 4–5 minutes until wilted.
- Serve the chicken on top of the greens. Top with a dollop of romesco sauce, scatter the remaining almond flakes, and serve with crusty bread if desired.
💡 Tips
- For extra flavor, toast the almonds in a dry pan until fragrant before using.
- If you don't have sherry vinegar, lemon juice works perfectly as a substitute.
- The romesco sauce can be made ahead and stored in the fridge for up to 3 days.
Inspired by a recipe from Delicious Magazine