Classic Chicken Cassoulet Recipe with White Beans

This chicken cassoulet is a straightforward, lighter take on the French classic, made with succulent chicken, savory chicken sausage, Swiss chard, and creamy white beans. It’s a comforting one-pot meal that delivers plenty of fiber and flavor.

Chicken Cassoulet

Traditionally, cassoulet features rich meats like duck confit and pork sausage with white beans. This version keeps the essence of that rustic stew but lightens it by using chicken thighs and chicken sausage. Swiss chard adds a bright, green element: the stems provide texture while the leaves soften into the stew. Topped with garlic crumbs, this dish is nourishing, cozy, and satisfying—perfect for a family dinner or meal prep.

What is a cassoulet?

A cassoulet is a slow-cooked, hearty French stew of meats and white beans. The classic version often includes duck confit, pork, and a variety of sausages, cooked until the flavors meld and the broth thickens into a rich, comforting sauce. The name comes from the traditional earthenware pot, the “cassole,” in which it was originally cooked.

How To Make Chicken Cassoulet

Follow these steps to build layers of flavor for a thick, comforting cassoulet. Exact ingredient amounts are provided in the recipe card below.

1. Preheat the oven to 375°F (190°C).
2. Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
3. In a Dutch oven or heavy ovenproof pot, heat 1 tablespoon olive oil over medium. Brown the sausage links 2–3 minutes per side until well-colored. Remove and slice into rounds, then set aside. Wipe the pot clean and add a light spritz of oil.
4. Add the breadcrumbs to the pan and toast, stirring, until golden. Add one-third of the minced garlic and cook another minute. Transfer the mixture to a bowl and stir in the chopped parsley; set aside to use as a topping.
5. Add the remaining tablespoon of olive oil to the pot. Stir in the chopped onion and sauté 2–3 minutes. Add the chard stems, carrots, and celery and cook until the vegetables begin to soften.
6. Add the remaining garlic and cook about one more minute.
7. Pour in the white wine and scrape any browned bits from the bottom of the pot. Increase the heat slightly and let most of the wine evaporate.
8. Add the chicken pieces, chicken broth, bay leaves, and herbes de Provence (or rosemary). Bring to an active simmer and cook until the liquid reduces by about half, 5–7 minutes.
9. Add the chopped chard leaves in batches if needed, stirring until they begin to wilt. Fold in the drained cannellini beans and the sliced sausage. Taste and adjust seasoning with kosher salt and freshly ground black pepper.
10. Transfer the pot, uncovered, to the preheated oven and cook 20–25 minutes, until the chicken is tender and the stew has thickened. Serve hot, topped with the garlic-parsley breadcrumbs for crunch.

Serving Suggestions

A cassoulet is essentially a complete meal: protein, beans, and vegetables in one pot. For a fuller spread, serve with a crisp green salad, crusty bread to soak up the sauce, or simple roasted vegetables. A squeeze of lemon or a handful of fresh parsley brightens the bowl right before serving.

How To Store, Freeze and Reheat

Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through, adding a splash of broth if the stew has thickened too much.

Ingredients

• 2 bunches Swiss chard (about 10 oz each), stems and leaves separated
• 2 tbsp olive oil, divided
• 12 oz Italian chicken sausage
• 1/2 cup panko or gluten-free breadcrumbs
• 2 cloves garlic, minced, divided
• 2 tbsp fresh parsley, finely chopped
• 1 yellow onion, chopped
• 2–3 carrots, sliced
• 2 stalks celery, sliced
• 1/2 cup white wine (optional)
• 8 boneless skinless chicken thighs (about 2 1/2 lbs), cut into 2″ chunks
• 1 cup reduced-sodium chicken broth
• 2 bay leaves
• 1 tbsp herbes de Provence or dried rosemary
• 1–1 1/2 tsp kosher salt (adjust to taste)
• Freshly ground black pepper, to taste
• 3 (15-oz) cans cannellini beans, drained and rinsed

Instructions (Concise)

1. Preheat oven to 375°F. Prepare chard stems and leaves.
2. Brown sausage in a Dutch oven, slice, and set aside. Toast breadcrumbs with 1/3 of the garlic, mix with parsley, and reserve as a topping.
3. Sauté onion in remaining olive oil, add chard stems, carrots, and celery, then add remaining garlic.
4. Deglaze with wine, reduce slightly, then add chicken, broth, bay leaves, and herbs. Simmer until reduced by half.
5. Fold in chard leaves, beans, and sliced sausage. Season to taste.
6. Bake uncovered 20–25 minutes until the chicken is tender and the stew thickens. Top with garlic-parsley breadcrumbs and serve.

Nutrition Highlights

Per serving (about 2 cups): approximately 417 calories, 34 g protein, 45.5 g carbohydrates, 10.5 g fat, and 9.5 g fiber. Nutritional values will vary based on specific ingredients and portion sizes.

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