There’s something truly comforting about a slow-cooked dish that fills your kitchen with rich aromas and layers of flavor. Chicken cassoulet, a traditional French casserole from the southwest of France, has been warming hearts and homes for centuries.
This recipe combines tender chunks of chicken, smoky sausage, and creamy white beans in a luscious broth infused with garlic, thyme, and a hint of dry white wine. It’s a dish that embodies cozy, hearty comfort food but remains surprisingly light and satisfying — perfect for family dinners or weekend gatherings.
What makes this recipe special is its balance: the smokiness of the sausage contrasts beautifully with the mild, tender chicken and buttery beans. A touch of tomato paste and wine adds depth, while fresh parsley brightens it all up.
Chicken cassoulet is trending as more home cooks seek one-pot meals that deliver on flavor without fuss — and here’s a bonus: it’s packed with protein and fiber, helping you feel full and energized without heaviness.
Pair your cassoulet with a refreshing Broccoli Cauliflower Salad or a sparkling Spiced Apple Fizz for a complete, satisfying meal that’s both rustic and refined.
It’s a dish that invites slow, relaxed meals and good conversation.
Why This Is My Go-To Recipe?
- A Weekend Classic: I began making this cassoulet when I craved a hearty, fuss-free meal that still felt special — it quickly became my go-to for cozy weekends.
- Perfect Flavor Balance: The smoky sausage paired with tender chicken creates a rich, savory harmony that’s perfect for those chilly evenings.
- Flexible & Customizable: I love how easy it is to swap in seasonal vegetables or different sausages based on what I have on hand.
- Meal Prep Friendly: This dish fits seamlessly into my meal prep routine, and the leftovers somehow taste even better the next day.
- Nourishing & Satisfying: With its high protein and fiber, it keeps me full and energized without feeling heavy or sluggish.
Chicken Cassoulet Recipe
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Cutting Board and Knife
- Measuring Spoons and Cups
- Can Opener
- Ladle (optional, for serving)
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
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Season chicken cubes with paprika, salt, and pepper, then brown in the pot until golden. Remove and set aside.
- In the same pot, add 1 tablespoon olive oil and sauté chopped onion until soft.
- Add sliced smoked sausage and cook until browned, then stir in minced garlic and thyme.
- Pour in white wine and tomato paste, stirring to combine. Let it simmer for 2 minutes.
- Add rinsed beans, chicken broth, browned chicken, salt, and pepper. Stir well.
- Cover and simmer on low for 40 minutes, stirring occasionally until flavors meld.
- Garnish with fresh parsley before serving.
Nutrition
Creative Variations For Chicken Cassoulet!
- Swap the Sausage for Chorizo or Duck Confit:
If you’re after a deeper, spiced flavor, Spanish chorizo adds an amazing smoky kick. Feeling fancy? A bit of shredded duck confit takes this from comfort food to full-on gourmet. - Add a Parmesan Herb Crust for Texture:
Mix panko breadcrumbs with grated parmesan, olive oil, and fresh herbs. Bake it over the top for the last 10 minutes uncovered — it gives a perfect crispy layer. - Use Roasted Garlic Instead of Raw:
Roasted garlic brings a sweeter, more mellow note than raw cloves. Mash it into the tomato paste before adding — it melts right into the broth and makes the flavor super rich. - Include White Wine-Soaked Dried Mushrooms:
Rehydrate porcini or shiitake mushrooms in the white wine before adding. It boosts the umami in the broth and makes the whole dish taste deeper and earthier. - Go Rustic with a Root Veg Twist:
Toss in cubed parsnips or turnips during the simmer — they break down beautifully and add a subtle sweetness that balances the saltiness of the sausage.
