One-Pot Cassoulet with Chicken Thighs and Bacon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired french ready in about 55 minutes pairs skin-on chicken thighs, strips 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 40 min Serves 4 French cuisine 520 cal/serving
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Ingredients

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.

Frequently asked questions

How long does One-Pot Cassoulet with Chicken Thighs and Bacon take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Cassoulet with Chicken Thighs and Bacon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skin-on chicken thighs from drying out.

Can I substitute ingredients in One-Pot Cassoulet with Chicken Thighs and Bacon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Cassoulet with Chicken Thighs and Bacon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Cassoulet with Chicken Thighs and Bacon?

French french like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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