One-Pot Chicken and Sausage Cassoulet with Bacon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Hearty and rustic, this quick one-pot cassoulet features tender chicken thighs, smoky sausage, and bacon with creamy white beans for a satisfying meal under an hour. This french ready in about 60 minutes pairs canned white beans, drained, chicken thighs, boneless skin-on, smoked sausage, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 5, 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

• 3 cups canned white beans, drained
• 6 chicken thighs, boneless skin-on
• 12 oz smoked sausage, sliced
• 6 bacon strips, chopped
• 1 medium yellow onion, chopped
• 1 large carrot, diced
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 1/2 cup bread crumbs

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Add 6 chopped bacon strips and cook for 5 minutes until crisp and fat rendered. Remove bacon and set aside.
2. Step 2: Season 6 boneless skin-on chicken thighs with 1.5 tsp salt and 1 tsp black pepper. Brown chicken in bacon fat for 6-7 minutes per side until golden. Remove and set aside.
3. Step 3: Add 1 medium chopped yellow onion and 1 large diced carrot to the pot, sauté for 5 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and 1 tbsp tomato paste, cooking for 2 minutes until aromatic.
5. Step 5: Pour in 2 cups chicken broth and stir in 3 cups drained canned white beans and 1 tbsp fresh thyme leaves. Bring to a simmer.
6. Step 6: Return chicken thighs, 12 oz sliced smoked sausage, and reserved bacon to the pot. Stir gently to combine.
7. Step 7: Sprinkle 1/2 cup bread crumbs evenly over the top, then transfer pot uncovered to a 375°F oven.
8. Step 8: Bake for 20-25 minutes until bread crumbs are golden and edges bubble slowly. Remove and let cool 5 minutes before serving.