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Romesco chicken bake recipe

Romesco chicken bake recipe

7 ratings

Give this Spanish-inspired chicken bake recipe using only organic ingredients a go for an easy dinner idea. Chicken is baked in smoky Romesco sauce and topped with crisp breadcrumbs, then served alongside fresh Tenderstem broccoli. See method

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 389 calories / serving


  • 1 organic sweet pointed pepper
  • 50g organic almonds
  • 1 organic garlic clove
  • 100g organic passata
  • 1 tbsp sherry or red wine vinegar
  • 1 tsp smoked paprika
  • ¼ tsp crushed chillies
  • 2 tbsp fresh parsley, finely chopped, plus extra to garnish
  • 25ml organic olive oil, plus 2 tbsp for frying and drizzling
  • 4 organic chicken breasts
  • 40g organic bloomer, blitzed to crumbs
  • 200g pack organic Tenderstem broccoli
  • lemon wedges to serve (optional)

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    3g 17%
  • Sugars

    4g 4%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 8.7g Protein 36.3g Fibre 2.5g


  1. Preheat your oven to gas 7, 220°C, fan 200°C. Put the pepper on a baking tray and bake for 30 mins until the skin is blistered and charred. Leave to cool before peeling off the skin and removing the stem and seeds. Set aside.
  2. Put the almonds in a frying pan over a medium-high heat and lightly toast for a few mins until fragrant. Remove from the heat and set aside to cool.
  3. To make the romesco sauce, place the roasted pepper, almonds, garlic, passata, vinegar, smoked paprika, crushed chillies, parsley and 25ml olive oil in a food processor until you have a coarse paste. Set aside.
  4. Sandwich each chicken breast between 2 sheets of clingfilm. Using a rolling pin, flatten each chicken breast until it’s an even thickness all over.
  5. Heat 1 tbsp olive oil in a large nonstick pan and fry the chicken breasts for 4 mins on each side until golden – they don’t have to be cooked all the way through at this point – then transfer to a baking tray.
  6. Spread half the romesco sauce on top of the chicken breasts. Scatter some of the breadcrumbs over each and drizzle with remaining 1 tbsp olive oil. Cook for 20 mins until the breadcrumbs are golden and the chicken is cooked through.
  7. Meanwhile, bring a large pan of water to the boil and cook the broccoli for 4 mins until tender.
  8. Serve the chicken with the remaining sauce spooned over, a scattering of parsley and the broccoli alongside, plus lemon wedges for squeezing over, if using.

See more Chicken breast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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