Rustic Chicken and White Bean Cassoulet with Herb Crust

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

A rustic French-inspired cassoulet combining tender chicken thighs and white beans baked under a golden herb breadcrumb topping for depth and crunch. This french ready in about 120 minutes pairs dried navy beans, bone-in chicken thighs, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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

• 1 lb dried navy beans
• 6 bone-in chicken thighs
• 3 garlic cloves, minced
• 1 medium yellow onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tbsp tomato paste
• 5 cups chicken broth
• 3 fresh thyme sprigs
• 1 bay leaf
• 4 tbsp olive oil
• 1 cup plain breadcrumbs
• 2 tbsp fresh parsley, finely chopped
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Soak 1 lb dried navy beans in cold water overnight. Drain and rinse before cooking.
2. Step 2: Preheat oven to 375°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp pepper, then brown skin side down for 6-7 minutes until golden and crispy, flip and brown 5 more minutes. Remove chicken and set aside.
3. Step 3: In the same pot, add 1 medium chopped yellow onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté over medium heat for 6 minutes until softened and fragrant.
4. Step 4: Stir in 1 tbsp tomato paste and cook for 2 minutes to develop flavor.
5. Step 5: Add soaked beans, 5 cups chicken broth, 3 fresh thyme sprigs, 1 bay leaf, and reserved chicken thighs back to the pot. Bring to a simmer, cover, and cook on low heat for 1 hour until beans are tender.
6. Step 6: Remove thyme sprigs and bay leaf. Adjust seasoning with 1/2 tsp salt and 1/2 tsp pepper.
7. Step 7: Mix 1 cup plain breadcrumbs with 1 tbsp olive oil and 2 tbsp finely chopped fresh parsley.
8. Step 8: Sprinkle breadcrumb mixture evenly over the cassoulet and place in the oven uncovered. Bake for 20-25 minutes until crust is golden and edges bubble.
9. Step 9: Let rest 10 minutes before serving to allow flavors to meld.