One-Pot Chicken and White Bean Cassoulet with Bacon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A comforting one-pot cassoulet combining tender chicken thighs, smoky bacon, and creamy white beans for a hearty weeknight meal. This french ready in about 65 minutes pairs chicken thighs bone-in, skin-on, bacon strips, cannellini beans canned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 chicken thighs bone-in, skin-on
• 6 strips, chopped bacon strips
• 2 cans (15 oz each), drained and rinsed cannellini beans canned
• 1 medium, finely chopped onion
• 1 large, diced carrot
• 3, minced garlic cloves
• 2 cups chicken broth
• 1 tbsp tomato paste
• 3 sprigs fresh thyme sprigs
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large ovenproof pot over medium heat. Add 6 chopped bacon strips and cook until crispy, about 5 minutes, then remove with a slotted spoon and set aside.
2. Step 2: Season 6 chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Add them skin-side down to the pot and sear for 5 minutes until golden and crispy, then flip and cook 3 more minutes. Remove chicken and set aside.
3. Step 3: Add 1 finely chopped medium onion, 1 diced large carrot, and 3 minced garlic cloves to the pot; sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1 tbsp tomato paste and cook for 1 minute.
5. Step 5: Return bacon and chicken to the pot, add 2 cans drained cannellini beans and 2 cups chicken broth, along with 3 sprigs fresh thyme. Bring to a simmer.
6. Step 6: Transfer the pot to the oven uncovered and bake for 30 minutes, until the chicken is cooked through and the sauce is bubbling.
7. Step 7: Remove pot from oven, sprinkle 1/2 cup breadcrumbs evenly on top, and return to oven for 15 minutes until the breadcrumb crust is golden and crisp.
8. Step 8: Let rest 5 minutes before serving for flavors to meld.