One-Pot Chicken and Sausage Cassoulet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A streamlined cassoulet with chicken, sausage, and bacon, cooked in one pot in under an hour for a quick and satisfying French dinner. This french ready in about 55 minutes pairs boneless chicken thighs, skin on, smoked sausage, sliced, bacon, chopped 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.

Prep: 15 min Cook: 40 min Serves 4 French cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs boneless chicken thighs, skin side down, and brown for 5-6 minutes until the skin is crisp; flip and cook another 3 minutes. Remove chicken and set aside.
  2. Step 2: Add 4 oz chopped bacon to the pot and cook for 4 minutes until rendered and slightly crisp.
  3. Step 3: Stir in 1 medium chopped yellow onion and sauté for 4 minutes until softened. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
  4. Step 4: Add 12 oz sliced smoked sausage and cook for 3 minutes, stirring occasionally.
  5. Step 5: Stir in 1 tbsp tomato paste and cook for 1 minute to deepen flavor.
  6. Step 6: Pour in 2 cups chicken broth, scraping up any browned bits from the bottom.
  7. Step 7: Add 2 cups drained canned white beans and 3 fresh thyme sprigs, then return the browned chicken thighs to the pot, nestling them into the bean mixture.
  8. Step 8: Bring to a gentle simmer, cover the pot, and cook over low heat for 20 minutes until chicken is cooked through and flavors meld.
  9. Step 9: Remove the lid and cook uncovered for an additional 5 minutes to thicken the sauce slightly.
  10. Step 10: Season with salt and black pepper to taste, discard thyme sprigs, and serve warm.

Frequently asked questions

How long does One-Pot Chicken and Sausage Cassoulet 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 Chicken and Sausage Cassoulet?

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 smoked sausage, sliced from drying out.

Can I substitute ingredients in One-Pot Chicken and Sausage Cassoulet?

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 Chicken and Sausage Cassoulet 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 Chicken and Sausage Cassoulet?

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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