Skillet chicken and olive pesto sauce bake

Skillet chicken and olive pesto sauce bake

This one pot chicken and olive pesto sauce bake is made in a skillet, it takes very little to prepare and it's utterly delicious.
Course Lunch, Main Course, Main Dish
Cuisine Mediterranean, Ramona's Cuisine, World Cuisine
Keyword chicken, chicken bake, chicken recipe, dinner recipe, homemade pesto sauce, main course, olive pesto sauce, one pot meal, skillet dishes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 portions
Calories 444kcal
Author Ramona Sebastian
Cost £5.50



  • 4 chicken legs full - skin on
  • 400 g potatoes whole small, thoroughly washed
  • 1 red pepper
  • 3-4 tbsp olive pesto sauce I used Sacla No 18
  • 1 tsp turmeric
  • 1 pinch long peppers powder *
  • 1 pinch red chilli flakes
  • 4 cloves garlic
  • 6 tbsp parsley fresh and finely chopped
  • 2 tbsp thyme fresh
  • 2 tsp tomato paste
  • 200 ml white wine
  • 100 ml stock chicken or vegetable
  • 1 tsp Salt I used Black Himalayan salt *


  • Preheat the oven at 190°C or 375°F.
  • Start by seasoning the chicken well on both sides and fry in a large skillet on both sides together with the potatoes. I keep skin on for both chicken and potatoes.
  • Cook the chicken for about 3-4 min on each side and toss the potatoes. Add the diced pepper and cook for an extra minute or two.
  • In a bowl, mix all the other ingredients, 1 tsp turmeric, 1 pinch of long pepper powder, 1 pinch of red chilli flakes, the crushed and chopped garlic, 2/3 of the parsley, finely chopped, fresh thyme, the tomato paste , the 200 ml white wine
  • 100 ml stock (chicken or vegetable), the pesto sauce and the salt. Mix well until the tomato paste has dissolved.
  • Add the liquid mixture to the chicken, stir a little and place this in a the preheated oven.
  • Bake for 40 minutes until the juices have reduced and the chicken has browned beautifully.
  • Serve with some nice crusty sourdough or rice.


Skillet chicken and olive pesto sauce bake
Long peppers
It’s a nice ingredient to use particularly paired with turmeric as it helps with absorption of the goodness but regular black pepper will be as good and beneficial.
I didn’t think of taking a picture of it before making it powder but will do next time and upload it. It’s a weird looking pepper I must admit but I love its flavour. Look it up, it’s worth it.
Also, try with the or Szechuan or Sichuan pepper for a nice flavour.
If these are smaller in size you can cook together with the chicken in the oven but if these are medium to larger size, either cut them into chunks or wedges.
If you (like me) wish to have whole potatoes, parboil them, I do love whole potatoes in a dish like this.
I always trim the chicken of any extra fatty skin ends and visible fat as legs can have quite a it of it. All that extra skin tucked under I do cut it and discard of.
Serving Suggestion 
Make it juicier to serve with couscous or rice. Delicious! 
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Calories: 444kcal | Carbohydrates: 20g | Protein: 25g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 121mg | Sodium: 937mg | Potassium: 882mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2022IU | Vitamin C: 64mg | Calcium: 92mg | Iron: 6mg