One-Pot Cassoulet with Chicken Thighs and Bacon

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A rustic one-pot cassoulet combining juicy chicken thighs, smoky bacon, and creamy white beans for a comforting French-inspired meal ready in under an hour. This French recipe, ready in about 55 minutes, pairs skin-on chicken thighs, bacon strips, chopped, canned white beans, drained for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces skin-on chicken thighs
• 6 bacon strips, chopped
• 3 cups canned white beans, drained
• 3 cups chicken broth
• 1 large onion, chopped
• 1 medium carrot, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp tomato paste
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add 6 skin-on chicken thighs and sear for 5 minutes per side until golden brown. Remove and set aside.
2. Step 2: In the same skillet, add 6 chopped bacon strips and cook for 4 minutes until crispy. Remove bacon, leaving drippings in the pan.
3. Step 3: Add 1 large chopped onion, 1 medium chopped carrot, and 3 minced garlic cloves to the skillet. Sauté for 5 minutes until vegetables are softened and fragrant.
4. Step 4: Stir in 1 tbsp tomato paste and cook for 2 minutes until slightly caramelized.
5. Step 5: Return chicken thighs and bacon to the skillet. Add 3 cups drained canned white beans and 3 cups chicken broth. Sprinkle 1 tbsp fresh thyme leaves over the mixture, and season with 1 1/2 tsp salt and 1/2 tsp black pepper.
6. Step 6: Bring to a simmer on the stove, then transfer the skillet uncovered to the oven. Bake for 25 minutes until chicken is cooked through and the sauce is bubbling.
7. Step 7: Remove skillet from oven and sprinkle 1/2 cup breadcrumbs evenly over the top. Broil for 3-4 minutes until the breadcrumb topping is crisp and golden brown.
8. Step 8: Let rest for 5 minutes before serving to allow the flavors to meld and the crust to set.