Rustic Chicken and Sausage Cassoulet with Herb Breadcrumb Topping

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

This rustic cassoulet blends tender chicken, smoky sausage, and white beans in a fragrant herb broth finished with a crunchy, herb-scented breadcrumb topping. This French recipe, ready in about 55 minutes, pairs bone-in chicken thighs, andouille sausage, sliced, canned great northern beans, drained for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 5 pieces bone-in chicken thighs
• 12 oz andouille sausage, sliced
• 3 cups canned great northern beans, drained
• 4 cups chicken broth
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 3/4 cup breadcrumbs
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Heat 3 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add 5 bone-in chicken thighs skin side down and sear for 7 minutes until skin is golden and crisp. Flip and cook for 5 minutes more. Remove and set aside.
2. Step 2: Add 12 oz sliced andouille sausage to the skillet and cook for 4 minutes until browned. Remove sausage and set aside.
3. Step 3: Add 1 medium chopped yellow onion, 1 medium chopped carrot, and 3 minced garlic cloves to the skillet. Sauté for 6 minutes until softened and fragrant.
4. Step 4: Stir in 1 tbsp tomato paste and cook for 2 minutes to deepen flavor.
5. Step 5: Return chicken and sausage to the skillet. Add 3 cups drained canned great northern beans and 4 cups chicken broth. Season with 1 1/2 tsp salt, 1 tsp black pepper, 2 tbsp chopped fresh parsley, and 1 tsp fresh thyme leaves.
6. Step 6: Bring to a simmer on the stove, then transfer the skillet uncovered to the oven. Bake for 25 minutes until chicken is cooked through and sauce is bubbling.
7. Step 7: Remove from oven and sprinkle 3/4 cup breadcrumbs evenly over the top. Broil for 3-5 minutes until the topping is golden brown and crunchy.
8. Step 8: Let rest for 5 minutes before serving to allow the flavors to meld and the crust to set.