Go Back
Easy One-Pot Cassoulet Recipe

Easy One-Pot Cassoulet Recipe

Cozy, rustic cassoulet made simpler in one pot—tender chicken, smoky sausage, and creamy beans under a crisp crumb top.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2 tbsp extra-virgin olive oil, divided
  • 4 oz bacon, chopped pancetta also works
  • 1.25 lb boneless skinless chicken thighs, cut into chunks
  • 12 oz smoked sausage, sliced andouille or kielbasa
  • 1.25 cup yellow onion, diced
  • 1 cup carrot, diced
  • 0.75 cup celery, diced
  • 2 tsp garlic, minced about 4 cloves
  • 2 tbsp tomato paste
  • 0.5 cup dry white wine or use extra broth
  • 3 cup low-sodium chicken broth
  • 5 cup cannellini beans, drained and rinsed
  • 1 tbsp fresh thyme, chopped use 1 tsp dried if needed
  • 0.75 tsp smoked paprika
  • 1.25 tsp kosher salt adjust to taste
  • 1 tsp black pepper
  • 0.75 cup panko breadcrumbs
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp unsalted butter, melted

Instructions

Preparation Steps

  • Heat oven to 375°F with a rack in the center.
  • Warm 1 tablespoon oil in a large Dutch oven over medium heat.
  • Cook bacon until crisp, 6–8 minutes. Scoop out and set aside.
  • Brown sausage slices in the bacon fat, 3–4 minutes per side. Remove and reserve.
  • Season chicken with some salt and pepper. Sear until golden, then transfer to a plate.
  • Add onion, carrot, and celery. Soften until glossy, about 5 minutes.
  • Stir in garlic and tomato paste. Cook until the paste darkens slightly, about 1 minute.
  • Pour in wine and scrape up browned bits. Reduce by half, 2–3 minutes.
  • Add broth, beans, thyme, smoked paprika, bacon, sausage, and chicken. Bring to a gentle simmer.
  • Combine panko, parsley, melted butter, and remaining 1 tablespoon oil. Sprinkle evenly over the pot.
  • Bake uncovered until bubbling and the top is golden, 25–30 minutes. Broil 1–2 minutes if darker is desired.
  • Rest 10 minutes, taste, and adjust salt and pepper before serving.

Notes

Variation: Swap in duck confit for the chicken for a richer, classic twist, or add a handful of chopped kale in the last 10 minutes. Leftovers reheat well—bake at 350°F with a splash of broth to re-crisp the topping. Freezes up to 2 months without the crumb; add crumbs fresh when reheating.
This recipe is an original creation inspired by classic Easy One-Pot Cassoulet Recipe flavors. All ingredient ratios and instructions are independently developed.