Looking for a cassoulet recipe easy enough for a weeknight, but still full of classic French comfort? This shortcut version brings you all the rich flavors—juicy chicken thighs, smoky bacon, hearty sausage, and creamy white beans—without a multi-day commitment. Everything comes together in one pot, and a quick broil gives you that iconic golden breadcrumb crust. Grab a baguette, pour a glass of wine, and get ready for a French classic you’ll want to make again and again!
Why You’ll Love This Easy Cassoulet Recipe
- All the flavor, none of the fuss: No soaking beans or tracking down duck confit required.
- One-pot wonder: Easy prep, easy cleanup, and the whole dish goes straight to the table.
- Classic comfort: Cozy, hearty, and so satisfying—especially when the weather gets chilly.
- Crowd-pleaser: Feeds a family (or makes amazing leftovers).
Ingredients for Easy Cassoulet Recipe
- Thick-cut bacon, cut into pieces
- Bone-in, skin-on chicken thighs
- Salt
- Black pepper
- Sweet Italian pork sausages
- Olive oil
- Yellow onion, finely chopped
- Garlic cloves, minced
- Diced tomatoes
- Great northern or navy beans (with liquid)
- Fresh thyme, tied with twine
- Coarse fresh breadcrumbs
- Fresh parsley, chopped (plus extra for garnish)
- Baguette, for serving
For precise amounts, check the recipe card at the end of the post.
How to Make Cassoulet Recipe Easy (Step-by-Step)
1. Cook the Bacon
In a large skillet over medium heat, cook the bacon for 3–4 minutes, stirring often, until rendered and just starting to crisp. Transfer to a plate.
2. Brown the Chicken & Sausage
Pat chicken dry and season with salt and pepper. Prick sausages with a knife (so they don’t burst). In the same skillet (with bacon fat), add 1 tablespoon olive oil and brown chicken (skin-side down) and sausages over medium-high. Turn until golden on all sides, about 8–10 minutes. Transfer to the plate with bacon.
3. Sauté Onions & Garlic
Pour off excess fat, leaving a thin layer. Add onions and garlic to the skillet; sauté over medium heat until softened, 3–4 minutes.
4. Assemble the Cassoulet
Transfer onions and garlic to a large (at least 4-quart) Dutch oven. Stir in tomatoes, both cans of beans (including liquid), and thyme. Nestle in the bacon, chicken, and sausages.
5. Simmer
Bring to a gentle simmer over medium heat. Cook uncovered for 15 minutes, until everything is heated through and the chicken registers 165°F in the thickest part.
6. Prepare Breadcrumb Topping
While the cassoulet simmers, toss breadcrumbs with 1 tablespoon olive oil and chopped parsley.
7. Broil for Golden Crust
Remove thyme sprigs from cassoulet. Sprinkle breadcrumb mixture over the top. Broil under high heat (about 8 inches from the element) for 1–2 minutes, just until the top is golden brown and crisp—watch closely!
8. Serve
Ladle beans into bowls, topping each with a chicken thigh and sausage. Sprinkle with extra parsley and serve with a crusty baguette.
Cassoulet Recipe Easy – Pro Tips & Variations
- No Dutch oven? Any large, oven-safe pot works.
- Mix up the meat: Use garlic sausage, Andouille, or even rotisserie chicken in a pinch.
- Breadcrumbs: Coarse fresh crumbs are best, but panko will work in a pinch.
- Make ahead: Assemble up to the broil step, then reheat and add breadcrumbs before serving.
- Leftovers: Store in the fridge up to 5 days or freeze up to 3 months.
FAQ
Yes! Boneless, skinless thighs or breasts cook faster—just watch so they don’t dry out.
Nope! Add the beans with their liquid for the perfect brothy texture.
The golden crust is classic, but you can skip it and just serve straight from the stove if you’re short on time.
Keep it classic with a simple green salad and baguette for soaking up all that goodness.
Cassoulet Recipe Easy
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
A comforting one-pot French cassoulet made easy—with chicken thighs, bacon, sausage, and white beans, all topped with golden, crispy breadcrumbs. Ready in under an hour and perfect for cozy dinners.
Ingredients
- 4 oz thick-cut bacon, cut in 1-inch pieces
- 4 bone-in, skin-on chicken thighs
- ½ tsp salt
- ¼ tsp black pepper
- 4 sweet Italian pork sausages
- 2 Tbsp olive oil, divided
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 2 (14.5 oz) cans great northern or navy beans (undrained)
- 1 small bunch fresh thyme, tied with twine
- 1½ cups coarse fresh breadcrumbs
- 2 tsp chopped parsley, plus more for garnish
- Baguette, for serving
Instructions
- In a large skillet, cook bacon over medium until rendered but not crisp; transfer to plate.
- Pat chicken dry, season, and prick sausages. In the same skillet, add 1 tablespoon olive oil. Brown chicken and sausages on all sides (8–10 minutes). Transfer to plate.
- Pour off all but a thin layer of fat. Add onions and garlic, sauté 3–4 minutes until softened.
- Add onions and garlic to a Dutch oven. Stir in tomatoes, beans (with liquid), and thyme. Nestle in bacon, chicken, and sausages.
- Simmer uncovered for 15 minutes, until chicken is 165°F.
- Mix breadcrumbs, 1 tablespoon olive oil, and parsley.
- Remove thyme, sprinkle breadcrumbs over cassoulet. Broil 1–2 minutes until golden.
- Serve in bowls with chicken, sausage, and extra parsley. Enjoy with baguette!
Notes
Use canned beans with their liquid for a rich texture. Make ahead up to the broil step, then finish under the broiler before serving. Great for leftovers!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 135mg
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