Quick Chicken Casssoulet
Packed with robust flavors and ready in under an hour, this Quick Chicken Cassoulet is a streamlined take on the classic French comfort dish. Tender, golden-seared chicken thighs and smoky sausage are nestled in a hearty blend of diced tomatoes, white beans, and aromatic herbs, all simmered to perfection in a single skillet. A crunchy topping of buttery panko breadcrumbs and Parmesan cheese adds a savory finish, making this dish both irresistibly rich and incredibly satisfying. Perfect for cozy weeknight dinners or casual entertaining, this one-pot wonder is as convenient as it is delicious. Serve with a sprinkle of fresh parsley for a vibrant touch and let this easy cassoulet warm your table and soul.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces smoked sausage, sliced into 1/4-inch coins
- 1 medium onion, diced
- 4 pieces garlic cloves, minced
- 1 14.5-ounce can canned diced tomatoes
- 2 15-ounce cans canned white beans (such as cannellini), drained and rinsed
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 2 tablespoons parsley, chopped, for garnish
Instructions
Season the chicken thighs evenly on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the sliced smoked sausage and cook for 2-3 minutes until browned. Remove and set aside with the chicken.
Add the remaining 1 tablespoon of olive oil to the skillet and sauté the diced onion for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the canned diced tomatoes (with their juice), white beans, chicken broth, fresh thyme, and the seared chicken and sausage back to the skillet. Stir gently to combine.
Bring the mixture to a simmer and let cook for 10 minutes uncovered.
Meanwhile, preheat your oven to 375°F (190°C).
In a small bowl, mix the panko breadcrumbs, grated parmesan cheese, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Sprinkle the breadcrumb mixture evenly over the top of the cassoulet.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the topping is golden brown and the dish is bubbling.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.0 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
