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Roasted Chicken Breast with Romesco Sauce

This quick sauce--a kitchen staple in Spain and Catalonia--is easy to make as well as incredibly versatile. We’ve used it to dress up plain boneless, skinless chicken breasts, but bone-in, skin-on breasts will also work with this recipe--just be sure to adjust your cooking preferences in step 5 when you are prompted. For the romesco, be sure to use good-quality rustic bread, such as a slice from an artisan loaf or batard, for best results.

Prep Time — 15 min
Cook Time — 35 min
Servings — 4
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Ingredients

1 bread slice

⅓ cup almonds

4 boneless, skinless chicken breasts

2 tablespoons extra-virgin olive oil

1 teaspoon salt

½ teaspoon black pepper

2 garlic cloves

½ cup roasted red peppers

½ teaspoon smoked paprika

2 tablespoons sherry vinegar

½ teaspoon red pepper flakes

¾ teaspoon salt

¼ cup extra-virgin olive oil

3 tablespoons chopped green onion

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preferences

Lightly toast the bread

Place the bread slice directly on the middle shelf of the June Oven. Toast the bread just until crisp, about 4 minutes. June will notify you when the toast is ready. Carefully remove the toast from the June Oven and set aside.

1 bread slice

June Oven

Prepare the almonds

Spread the almonds in a single layer on the June Pan.

⅓ cup almonds

June Pan

measuring cups

Toast the almonds

Place the June Pan on the middle shelf of the June Oven. Toast the almonds about 7 minutes, until they have darkened and smell nutty. June will notify you when the nuts are ready. Remove the almonds from the June Oven and transfer to a plate to cool completely.

Season the chicken

In a large bowl, combine the chicken breasts, oil, salt and pepper and toss until coated.

4 boneless, skinless chicken breasts

2 tablespoons extra-virgin olive oil

1 teaspoon salt

½ teaspoon black pepper

large bowl

tongs

measuring spoons

Insert the June Food Thermometer

Place the chicken breasts skin-side (the smooth side) down on the June Pan and horizontally insert the June Food Thermometer into the center of the thickest part of one of the chicken breasts. Select and confirm preferences using the button below, adjusting preferences if you are using bone-in, skin-on chicken.

June Food Thermometer

Roast the chicken

Transfer the June Pan to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the chicken until it is cooked through, about 24 minutes. June will notify you when the chicken is ready. If desired, follow directions on your June to continue cooking.

Start the sauce

Tear the toast into pieces and place in the base of a food processor. Add the cooled almonds and garlic. Pulse until finely ground, 8-10 long pulses.

2 garlic cloves

food processor

Add ingredients

Add the roasted red peppers, smoked paprika, sherry vinegar, red pepper flakes and salt to the food processor and pulse until incorporated, 2-3 long pulses.

½ cup roasted red peppers

½ teaspoon smoked paprika

2 tablespoons sherry vinegar

¾ teaspoon salt

½ teaspoon red pepper flakes

Add oil

Add the oil through the food processor’s feed tube, pulsing the processor as the oil drizzles through the tube. Pulse until well-incorporated.

liquid measuring cup

¼ cup extra-virgin olive oil

Garnish and serve

Remove the June Pan from the June Oven and transfer the chicken to plates or a platter to rest 5 minutes before serving with the romesco. Garnish with chopped green onions.

3 tablespoons chopped green onion

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