Classic cassoulet can take days to prepare, but this simplified, lighter take delivers the same comforting flavor in about an hour. This Easy Chicken and Sausage Cassoulet is ideal for a relaxed weeknight meal or for effortless entertaining when you want impressive results without the fuss.
“Cassoulet is one of my husband’s favorite dishes which we normally save for dining out. He loved this saying it was amongst the best he has ever had.”
Why This Recipe is a Keeper!
I first fell in love with cassoulet on a food trip through southern France. The traditional version is rich, complex, and famously time-consuming — some classic recipes can take days. While the depth of flavor is wonderful, that method requires specialty ingredients like duck confit and Tarbais beans and a lot of hands-on time.
This Easy Chicken and Sausage Cassoulet keeps the spirit and satisfaction of the original while using everyday ingredients and far less time. It:
- Uses readily available, budget-friendly ingredients such as boneless, skinless chicken thighs, smoked sausage, and canned white beans.
- Is a lighter, healthier alternative to the traditional version without sacrificing flavor.
- Delivers complex, comforting taste but can be on the table in about an hour.
What is cassoulet?
Cassoulet is a hearty, meat-enriched bean casserole from the Languedoc region of southern France. Traditionally it combines white beans with a variety of meats — duck, pork, cured sausages — slowly cooked together to create a rich, satisfying stew. The dish takes its name from the cassole, a deep earthenware pot used for baking, and many classic versions finish with a crisp breadcrumb topping.
Over time cassoulet evolved from simple farmhouse fare into a celebrated regional specialty. Because it was historically made with whatever was at hand, recipes vary widely; this flexibility is part of what makes cassoulet so adaptable to home cooks seeking a quicker version.
How to make Easy Chicken and Sausage Cassoulet:
Recipe Ingredients:
Below are the ingredients you’ll need. Exact quantities are provided in the recipe card further down.
Ingredient Notes and Substitutions:
- Chicken thighs: Boneless, skinless thighs are recommended for flavor and value. You can substitute boneless skinless chicken breasts if preferred.
- Smoked sausage: Use pork smoked sausage or kielbasa. For a non-pork option, turkey, chicken, or beef sausage work well.
- White beans: Cannellini or Great Northern beans are good choices. Drain and rinse canned beans to reduce excess salt.
- Dry white wine: Choose a wine you’d enjoy drinking (an unoaked Chardonnay or similar). For a non-alcoholic substitute, use 1/2 cup water or broth plus 1–2 teaspoons white wine vinegar.
Step-By-Step Instructions:
- Gather and prep all ingredients. Preheat oven to 375°F (190°C).
- Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat.
- Season chicken thighs with salt and freshly ground black pepper. Sear 6–7 minutes on the first side, then flip and cook another 3–4 minutes or until the chicken reaches 165°F (74°C). Transfer to a plate and let cool slightly, then shred or dice.
- Add 2 more tablespoons olive oil to the skillet, then add the chopped onion and celery. Reduce heat to medium-low and cook 5–6 minutes until softened.
- Add minced garlic and cook about 15 seconds until fragrant, then stir in thyme, ground allspice, optional cayenne, and a bay leaf.
- Stir in the dry white wine and tomato paste. Bring to a simmer and cook 1–2 minutes to mellow the tomato paste.
- Add the sliced smoked sausage, drained beans, and chicken broth. Bring back to a gentle simmer.
- Return the shredded or diced chicken to the skillet. Season with salt and pepper to taste and remove the bay leaf.
- Combine coarse breadcrumbs with the remaining olive oil and sprinkle evenly over the top of the cassoulet.
- Bake for about 20 minutes, or until the breadcrumbs are golden and the edges are bubbling. If the cassoulet was chilled beforehand, add 10–12 minutes to the bake time.
- Serve hot. This dish pairs beautifully with a crisp green salad, simple steamed greens, and crusty bread.
Chef Tips and Tricks:
- Cook the tomato paste briefly with the wine and aromatics. This deepens its flavor and reduces any raw, bitter edge.
- Make breadcrumbs from day-old or stale bread. Dry bread processes into crumbs more easily and yields a crisp topping.
- This recipe is an excellent make-ahead: assemble through the step before adding the breadcrumbs and refrigerate for up to 24 hours. Add the breadcrumbs and bake when ready, increasing bake time if the dish is cold.
Recipe FAQs
Yes. Cassoulet is a classic make-ahead dish. Prepare through the step before adding breadcrumbs, refrigerate up to 24 hours, then top with breadcrumbs and bake. Add 10–12 minutes to the baking time if the casserole is cold.
A cassoulet is a French bean-and-meat stew baked mostly as a single-dish meal and traditionally finished with a breadcrumb crust. A casserole is a more general category of oven-baked dishes that often include a starch binder such as rice or pasta and can feature many ingredient combinations and toppings.
What to serve with cassoulet
- A simple green salad dressed with a bright vinaigrette
- Steamed or sautéed green vegetables
- Crusty French bread for soaking up the sauce
More easy French-inspired chicken recipes
- Garlic Herb Butter Roast Chicken with Root Vegetables
- Roast Chicken Half with Fingerling Potatoes
- 40 Clove Garlic Chicken
- Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
Easy Chicken and Sausage Cassoulet
Ingredients
- 1/2 cup olive oil, divided
- Salt and freshly ground black pepper
- 4 boneless skinless chicken thighs (about 1 lb)
- 1 medium onion, finely chopped
- 1 large celery stalk (or 2 small), finely chopped
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 tsp dried)
- 1/8 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper, optional
- 1 large bay leaf
- 1/2 cup dry white wine (or substitute: 1/2 cup broth + 1–2 tsp white wine vinegar)
- 3 tablespoons tomato paste
- 7 ounces smoked sausage (kielbasa or similar), quartered and sliced
- 2 cans (15 oz) cannellini or Great Northern beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 cup coarse fresh breadcrumbs
Instructions
- Preheat oven to 375°F (190°C).
- Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat.
- Season chicken with salt and pepper. Sear 6–7 minutes on the first side, then 3–4 minutes on the second side until cooked through. Transfer to a plate and let cool; shred or dice when cool enough to handle.
- Add 2 more tablespoons olive oil to the skillet, then sauté onion and celery over medium-low heat for 5–6 minutes until softened.
- Add garlic and cook briefly until fragrant. Stir in thyme, allspice, optional cayenne, and the bay leaf.
- Add wine and tomato paste, stirring to combine. Simmer 1–2 minutes to cook the paste.
- Add sausage, beans, and chicken broth. Bring to a gentle simmer.
- Return shredded chicken to the skillet, season to taste, and remove the bay leaf.
- Mix breadcrumbs with remaining olive oil and sprinkle evenly over the top.
- Bake for about 20 minutes, until breadcrumbs are golden and the sides bubble. If the dish was chilled, add 10–12 minutes to the bake time.
Notes
Substitutions:
- Use boneless skinless chicken breasts instead of thighs, if preferred.
- Substitute turkey, chicken, or beef sausage for pork sausage.
- Non-alcoholic wine substitute: 1/2 cup water or broth plus 1–2 tsp white wine vinegar.
Tips:
- Cook tomato paste briefly with the wine for a deeper, sweeter flavor.
- Make breadcrumbs from day-old bread for easier processing and a crisper topping.
Make ahead: Assemble through the step before adding breadcrumbs and refrigerate up to 24 hours. Add breadcrumbs and bake when ready; cold casseroles will need extra baking time.
Nutrition
Serving: 1 | Calories: 503 kcal | Carbohydrates: 25 g | Protein: 24 g | Fat: 32 g
Values are estimates based on typical ingredients and may vary with brands and portion sizes.
Like this? Leave a comment below!