One-Pot Chicken and Sausage Cassoulet

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 recipe, 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.

Ingredients

• 1.5 lbs boneless chicken thighs, skin on
• 12 oz smoked sausage, sliced
• 4 oz bacon, chopped
• 2 cups canned white beans, drained and rinsed
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 3 fresh thyme sprigs
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.