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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 recipe is sure to become a savory family favorite.
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 recipe has to be right up there in the top five best bean recipes ever!
This is an easy French 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 nice and cozy.
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!
Recipe Ingredients
There are two main components to this chicken cassoulet: the chicken pieces, and the sausage and bean mixture. Each component is simple, rustic, and loaded with flavor. Here’s the rundown with notes and possible substitutions.
For the Chicken
- Olive Oil: For sauteing the chicken pieces. You can use any vegetable oil or any other cooking oil you prefer.
- Chicken: For this recipe, I use boneless skinless chicken breasts cut into 1-inch cubes. If you would rather use chicken 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 Black Pepper: Simple seasoning to enhance all the flavors.
For the Sausage and Beans
- Olive Oil: For sauteing the vegetables and sausage.
- Onion: Chop up one yellow onion. White and sweet onions are okay to use.
- 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.
- 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.
- 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 cassoulet 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.
- Prep the Oven and Baking Dish. Preheat the oven to 375˚F and grease a large 9×13 inch baking dish; set it aside. 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.
- Brown the Chicken. Set a large, high-sided skillet over medium-high heat. Add a swirl of olive oil and heat it up. Meanwhile, season the chicken with paprika, salt, and pepper. Arrange the chicken in the hot skillet and cook for about 6 minutes or until cooked through, stirring frequently.
- Cook the Sausage and Veggies. Remove the chicken from the skillet and set it aside on a plate. Cook the onions for a couple of minutes. Stir in the sausage and cook for five minutes. Then, follow with the garlic, cooking just until fragrant.
- 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. Stir the mixture, scrape up any browned bits from the bottom of the pot, and bring it to a simmer.
- Add the Beans, Broth, and Chicken. Add the drained canned beans, the chicken broth, and the cooked chicken pieces. Bring the cassoulet back to a simmer, and then pour it into your prepared baking dish.
- Bake. Bake the chicken 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.
Recipe Tips & Variations
- Add Greens: Like your favorite Italian bean soup, an easy chicken cassoulet is great with added greens! Greens 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: This cassoulet recipe 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! The same goes for 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 to saute the chicken.
- 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.
Serving Suggestions
This one-dish chicken cassoulet meal 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 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
- Baked Chicken with Mushrooms
- Salsa Verde Chicken And Rice Casserole
- Roasted Spatchcock Chicken with Vegetables
- Slow Cooker Chicken Marsala
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Chicken Cassoulet
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken breasts,, cut into 1-inch cubes
- ½ teaspoon sweet paprika
- salt and freshly ground black pepper, to taste
For the Sausage and Beans:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 6 ounces smoked sausage, like kielbasa or andouille, cut into ½-inch thick slices
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup dry white wine
- 2 tablespoons tomato paste
- 2 cans (15 ounces each) Great Northern Beans or Cannellini Beans, rinsed and drained
- 1½ cups low sodium chicken broth
- chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375˚F and lightly grease a 9×13 baking dish; set aside.
- Heat 2 tablespoons olive oil in a high-sided skillet set over medium-high heat.
- Season the chicken pieces with paprika, salt, and pepper. Add them to the hot oil and cook for 6 minutes or until cooked through, stirring frequently.
- Remove the chicken from the skillet and set it aside on a plate.
- Return the skillet over medium heat and add 1 tablespoon of oil.
- Add in the onions and cook for 2 minutes. Stir in the sausage and cook for 5 minutes. Add garlic and continue to cook for 20 seconds. Season with thyme, salt, and pepper.
- Stir in the wine and the tomato paste. Stir until well combined. Bring the mixture to a simmer and cook for 2 minutes.
- Add the beans and chicken broth.
- Stir in the previously cooked chicken pieces and bring the mixture to a simmer. Then, transfer it all to the 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 and serve.
Nutrition
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.
This was outstanding! I used diced rotisserie chicken breast; mixed in quartered zucchini rounds before baking. I didn’t have thyme so used Penzeys Pasta Sprinkles. Served with homemade cornbread and salad. It was a big hit.
I cut the recipe in half for the 2 of us. It was delicious!
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! 🙂
Hi! This looks amazing. Could I use rotisserie chicken instead?
Hi!
Sure! And since it’s already cooked, you can just skip the first steps and start at step #8 in the recipe card.
OMG, this dish was not only easy to make, but downright delicious.
Loved this recipe! Easy and as good as a cassoulet that is much more labor intensive and expensive! Thank you for the recipe!
I added chopped kale to this. I felt like it needed a bit more
Hi Katerina, I’m going to make this. Should I cover the dish when it goes in the oven?
Hi! No, you don’t have to cover it. Hope you’ll love it! 🙂
Can you make this ahead of time up until putting it in the oven?