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Easy Chicken Cassoulet

Smoked sausage, sautéed chicken, and white beans combine in this easy take on traditional French cassoulet! With the flavors of white wine, tomato, and thyme, this Easy Chicken Cassoulet is sure to become a savory family favorite.

chicken pieces, beans, and smoke sausage slices in a white braiser.


Pork and beans, baked beans, beans and rice, pasta e fagioli; when it comes to hearty, rustic bean dishes, I love them ALL! And this cassoulet has to be right up there in the top five best bean recipes ever! This is an easy cassoulet recipe you can make at home. With basic ingredients like bites of chicken and canned beans, it’s easy to make this low-hassle, big-payoff dish that tastes like you let it simmer away all day in a Provençal oven. The flavors of wine, chicken, sausage, and thyme mingle with tender white beans for a dinner that will stick to your ribs and make you feel comforted.

What Is Cassoulet?

If you’re wondering just what cassoulet (pronounced cass-oo-LAY) actually is, you’re not alone! Cassoulet experts debate about whether a “genuine” or “authentic” cassoulet should have goose or duck, this kind of sausage or that kind of sausage, pork, mutton, etc. But, whatever regional chefs across may say, the origins of cassoulet are simple: French medieval peasants created this thick, hearty bean soup dish using what they had on hand. This usually included white beans, some kind of sausage, poultry, and perhaps other scraps or joints of meat. Today, cassoulet can be as simple as beans and sausage in a can. On the other hand, it can be a gourmet concoction, with all kinds of unique ingredients, at a fancy restaurant!

spoon stirring through chicken cassoulet prepared with chicken pieces sausage.

Recipe Ingredients

There are two main components to this version of cassoulet: the chicken pieces, and the sausage and bean mixture. Each component is simple, rustic, and loaded with flavor. Here’s the rundown:

For the Chicken

  • Olive Oil: For sauteing the chicken pieces. You can use any cooking oil you prefer.
  • Chicken: For this recipe, I use boneless, skinless chicken breasts, cut into 1-inch cubes. If you would rather use thighs, that’s fine, too!
  • Paprika: Made of dried, ground peppers, paprika adds a sweet, earthy taste and beautiful color to the chicken.
  • Salt and Pepper

For the Sausage and Beans

  • Olive Oil: For sauteing.
  • Onion: Chop up one yellow onion (white, red, and sweet onions are all fine, too).
  • Sausage: There are lots of different sausages that would work in this dish. Kielbasa, andouille, and even Italian sausage are all possibilities. If you can, go for a hearty smoked sausage for depth. Cut it into half-inch slices.
  • Garlic: Mince up several cloves of fresh garlic, or put them through a garlic press.
  • Thyme: Dried thyme goes wonderfully with both beans and sausage, adding a pungent, fragrant note.
  • Salt and Pepper
  • Wine: Any dry white wine suitable for drinking is fine. Steer clear of salted, treated cooking wines, which don’t taste as fresh and complex.
  • Tomato Paste: Tomato paste (not tomato sauce!) adds a concentrated blast of savory, saucy tomato flavor.
  • Beans: Canned beans make this recipe so easy! Either Great Northern beans or cannellini are perfect in this dish. Drain and rinse them before using. 
  • Chicken Broth: You’ll need a little bit of chicken broth to thin the cassoulet to the right consistency for baking. Low sodium is my go-to, but any kind will work. You can also use vegetable broth, or even just water.
  • Parsley: Chopped fresh parsley makes a fresh optional garnish.

How to Make Chicken Cassoulet

Making this recipe is all about building layers of flavor, so we’ll be cooking and browning the ingredients one after the other. From there, everything will bake together into a gorgeous, complex dish.

  1. Prep the Oven and Baking Dish. Before you start cooking, set your oven to preheat to 375˚F. Grease a large 9×13 inch baking dish with butter or oil, and set it aside while you make the filling ingredients. (Note: you can use Dutch oven, or a Braiser, instead of a skillet and baking dish, if you prefer. A Dutch oven can be used on the stove and then put straight in the oven.)
  2. Brown the Chicken. Set a large, high-sided skillet set over medium-high heat. Add a swirl of olive oil, and allow it to heat up. Meanwhile, season your chicken with paprika, salt, and pepper. Lay the chicken in the hot skillet, and cook for about 6 minutes, or until cooked through, stirring frequently. 
  3. Cook the Sausage and Veggies. Take the chicken out of the skillet, and set it aside on a plate. Add a little more olive oil to the skillet, and cook the onions in it for a couple of minutes. Stir in the sausage, and cook for five minutes; and follow with the garlic, cooking just until fragrant (about 20 seconds).
  4. Add the Wine, Tomato Paste, and Seasonings. Season the sausage and onions with thyme, salt, and pepper. Pour in the wine and add the tomato paste. Use a wooden spoon to stir the mixture and scrape any browned bits up from the bottom of the pot. Bring it to a simmer, and let it cook for about two minutes.
  5. Add the Beans, Broth, and Chicken. To the simmering mixture, add your drained canned beans, the chicken broth, and the cooked chicken pieces (along with any juices from the plate). Bring the cassoulet back to a simmer, and then pour it into your prepared baking dish.
  6. Bake. Bake the cassoulet for 20 to 22 minutes, or until it is hot and bubbly. Take it out of the oven, and let it stand for a few minutes before garnishing with parsley and serving.

Tips And Variations

  • Add Greens: Just like your favorite Italian bean soup, this easy chicken cassoulet is great with added greens! They play well with sausage, white beans, and of course, chicken. Try kale, mustard greens, or any other hearty cooking green for the best results.
  • Use Leftovers: Cassoulet is a great way to clean out the fridge! If you like making beans from scratch, but find that you typically have leftovers, use them in cassoulet! Same with the chicken—you can definitely make it fresh, according to the recipe, but you can also use leftover cubed or shredded chicken if you prefer.
  • Use Duck Fat: While true cassoulet usually includes duck, this easy version does not. But, if you’d like that classic flavor while still using convenient, widely-available chicken, order or pick up a small container of duck fat. Use it in place of the olive oil for browning the chicken. Easy!
  • Don’t Skimp the Browning: Make sure to brown the chicken well, not just cook it! The key to browning is to avoid crowding the pan, and to be patient before turning the chicken pieces. The browned bits that form and stick to the bottom of the pan will give your dish a lovely flavor.
overhead shot of chicken cassoulet with chicken pieces sausage.

What To Serve With Cassoulet

This one-dish meal honestly doesn’t need much as far as side dishes! But, if you would like to make a side or two, you can’t go wrong with a crisp and tangy chopped salad like my Shopska Salad! Bread is perfect for mopping up the sauce from this classic dish. Try Rosemary and Garlic No-Knead Bread for a perfectly easy, mouthwateringly flavorful bread that everyone will devour. These delicious Easy Oven Roasted Vegetables are a flavorful side that goes with everything.

Storing and Reheating Leftovers

  • You can store the leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months. Just wrap it well in plastic wrap, or place leftovers in airtight containers or bags.
  • Reheat in a covered, ovenproof dish at 350˚F until heated through. Always be sure to test several places in the casserole to make sure it’s fully reheated.

More One Pot Chicken Recipes

chicken pieces, beans, and smoke sausage slices in a white braiser.

Easy Chicken Cassoulet

Katerina | Diethood
Smoked sausage, sautéed chicken, and white beans combine in this easy take on traditional French cassoulet!
4.79 from 28 votes
Servings : 8 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


For the Chicken:
  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • ½ teaspoon sweet paprika
  • Salt and fresh ground black pepper, to taste
For the Sausage and Beans:


  • Preheat oven to 375˚F.
  • Lightly grease a 9×13 baking dish and set aside.
  • Heat 2 tablespoons olive oil in a high-sided skillet set over medium-high heat.
  • Season chicken pieces with paprika, salt, and pepper.
  • Add chicken to the hot oil and cook for 6 minutes, or until cooked through, stirring frequently.
  • Remove chicken from skillet and set aside on a plate.
  • Return skillet and set it over medium heat.
  • Add 1 tablespoon oil.
  • Add in the onions and cook for 2 minutes.
  • Stir in the sausage and cook for 5 minutes.
  • Add garlic; continue to cook for 20 seconds.
  • Season with thyme, salt, and pepper.
  • Add wine and stir in the tomato paste. Stir until well combined.
  • Bring mixture to a simmer and cook for 2 minutes.
  • Add the beans and chicken broth.
  • Stir in the previously cooked chicken pieces; bring mixture to a simmer.
  • Transfer mixture to previously prepared baking dish.
  • Bake for 20 to 22 minutes, or until hot and bubbly.
  • Remove from oven and let stand a few minutes.
  • Garnish with parsley.
  • Serve.


Calories: 390 kcal | Carbohydrates: 26 g | Protein: 37 g | Fat: 15 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 88 mg | Sodium: 578 mg | Potassium: 991 mg | Fiber: 8 g | Sugar: 1 g | Vitamin A: 163 IU | Vitamin C: 5 mg | Calcium: 93 mg | Iron: 3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main Course
Cuisine: Italian
Keyword: bean cassoulet, bean recipes, french cassoulet
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28 comments on “Easy Chicken Cassoulet”

    1. I’m delighted to hear the recipe turned out delicious even when halved for the two of you! It’s great when you can adjust recipes to fit your needs. Thank YOU! 🙂

    1. Hi!
      Sure! And since it’s already cooked, you can just skip the first steps and start at step #8 in the recipe card.

  1. Loved this recipe! Easy and as good as a cassoulet that is much more labor intensive and expensive! Thank you for the recipe!

  2. This is the 2nd time I made this. I added fresh spinach in the end. Serve it to guests and they love it. Wish I could upload a photo. It presents beautifully in a red Le Creuset

  3. Really good recipe, made it per instructions except used chicken thighs. It was actually better than the “authentic” cassoulet I made last year with duck confit, armagnac sausage, haricot tarbais, 3 days of my life, some tears, a bunch of money and some French nonsense. The girlfriend says this is the best thing I’ve ever made which is not at all true but I’m glad she liked it. Thanks!

    1. Oh, I did end up cooking it for an extra 15 minutes to get that signature bean starch crust layer to form. It’s important, the wait is worth it.

  4. This was wonderful! I didn’t make any changes to the recipe and followed as is. My entire family loved it, 2 younger kids and all. Wonderful flavors and very filling. We served it with a salad and it made a perfect meal. Next time I will probably add some veggies, but it’s wonderful without too! Thanks for a great new recipe for my family.

  5. I will make this soon but why does the recipe call for a 9×13 pan and the picture is of a round casserole dish?

    1. Katerina - Diethood
      Katerina Petrovska

      You can use a 9×13 dish or a round braiser. Most people will have a 9×13 dish and that is why I suggest to use that.

  6. I love all of those flavors, and I love how hearty this is. This is exactly the kind of thing that fees a family and feeds them well.

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