Oven-Baked Chicken and Smoked Sausage Cassoulet with Crispy Topping

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A one-pot French-inspired casserole combining juicy chicken thighs, smoky sausage, and white beans baked with a crunchy breadcrumb topping. This French recipe, ready in about 75 minutes, pairs bone-in chicken thighs, smoked sausage, canned cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 6, 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 bone-in chicken thighs
• 12 oz sliced smoked sausage
• 3 cups drained canned cannellini beans
• 4 oz diced pancetta
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 3 minced garlic cloves
• 4 cups chicken broth
• 1 tbsp tomato paste
• 1 tbsp chopped fresh thyme leaves
• 1 cup panko breadcrumbs
• 4 tbsp olive oil
• 1.5 tsp salt
• 1 tsp freshly ground black pepper

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

Instructions

1. Step 1: Preheat oven to 375°F. In a large ovenproof skillet, heat 2 tbsp olive oil over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp pepper. Brown chicken skin side down for 5 minutes until golden, then flip and cook 3 minutes. Remove chicken and set aside.
2. Step 2: Add 4 oz diced pancetta to the skillet and cook for 4 minutes until crispy. Add 1 medium diced yellow onion and 1 large diced carrot, sauté for 6 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp tomato paste, cooking for 2 minutes until fragrant.
4. Step 4: Add 12 oz sliced smoked sausage and cook for 3 minutes to release flavors.
5. Step 5: Pour in 4 cups chicken broth and 3 cups drained canned cannellini beans. Stir in 1 tbsp chopped fresh thyme, 1/2 tsp salt, and 1/2 tsp pepper. Return chicken thighs to the pan, skin side up.
6. Step 6: Transfer skillet to the preheated oven and bake uncovered for 35 minutes until chicken is cooked through and beans are bubbling.
7. Step 7: Remove skillet, sprinkle 1 cup panko breadcrumbs evenly over the top, drizzle with remaining 2 tbsp olive oil.
8. Step 8: Return to oven and bake another 20 minutes until the breadcrumb topping is golden brown and crisp.
9. Step 9: Let rest 10 minutes before serving to allow the sauce to thicken slightly.