This insanely delicious Chicken and Smoked Sausage Cassoulet is chocked full of flavor. It features tender pieces of chicken rubbed with fragrant Herbes de Provence nestled into a bed of onion, carrot, kielbasa, fire roasted tomatoes and cannellini beans. Tuck a few sprigs of fresh thyme into the mixture and red pepper flakes for a bit of kick, then after sprinkling with a crispy breadcrumb topping before baking. It's a feast fit for any night of the week and one you'd be happy to serve to guests.
Easy Chicken and Smoked Sausage Cassoulet Recipe
Cassoulet is French for the actual pot this classic dish was cooked in however, it does roll off the tongue a bit more smoothly than casserole doesn't it? A classic French cassoulet typically uses cuts of meat such as pork and duck with sausages and beans however, there are many variations depending on the region and local tradition. This dish is meant to be an easy everyday version we can all make with easy-to-find ingredients such as chicken and smoked sausage. I like to serve it with crusty bread or garlic bread for dipping in the jus that's created while it bakes. Every tasty drop is dip-worthy.
How to Make the Best Chicken and Smoked Sausage Cassoulet Recipe
- Ingredients you'll need to make homemade Chicken and Sausage Cassoulet: Boneless skinless chicken breasts, bacon, olive oil, butter, smoked sausage i.e. Kielbasa or similar, baby carrots, onion, bay leaves, garlic salt, crushed red pepper flakes, herbes de provence, black pepper, cannellini beans, diced canned tomatoes, panko breadcrumbs, grated Parmesan cheese, fresh thyme and chicken stock.
- Kitchen tools you'll need: A 12 inch cast iron skillet or similar size oven safe skillet, sharp knife and cutting board, measuring cups and spoons, tongs, small bowl, large spoon and cheese grater.
- Don't be intimidated by the ingredient list for this cassoulet many of the items you likely already have on hand.
- Herbes de Provence is a mixture of dried herbs typical of the Provence region of Southeast France. It's widely available on the spice aisle of most grocery stores. The prepared combinations can vary a little but, many include dried marjoram, savory, thyme, oregano, lavender and rosemary forming a bouquet of fragrant flavors that pair beautifully with the chicken in this dish.
- If you desire, you may substitute ½ cup of the chicken broth with white wine to give the jus a real boost in flavor.
- You can use bone in chicken, if you like. The only adaptation is the cooking time as bone in chicken will take longer to bake. Depending on the size of the pieces, you may need to add 10-15 minutes to the overall time. To prevent overcooking, check the internal temperature with a thermometer looking for 160-165°F.
- Store cooked Chicken and Smoked Sausage Cassoulet chilled in the refrigerator for up top 3 days. Reheat gently in the microwave or in an air fryer.
More Easy Chicken Casseroles to Make
- My Chicken Cordon Bleu Noodle Casserole features all of the same flavors with less fuss.
- Southwestern Chicken Taco Lasagna is filled with flavor and vibrant colors, too.
- Chicken Bacon Ranch Potato Casserole is certain to fill the hungry tummies at your table.
- Chicken Wild Rice Casserole is comfort food done right!
- Mexican Salsa Chicken and Rice Casserole is a one dish fiesta.
- Crockpot Chicken and Dressing Casserole simmers in your slow cooker while you go about your day.
- Chicken Vegetable Casserole from Low Carb Yum.
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Helpful Kitchen Items:
Chicken and Smoked Sausage Cassoulet
- 4 slices bacon
- 3 tablespoon olive oil
- 3 8 oz boneless skinless chicken breasts, cut into thirds
- 2 teaspoon garlic salt divided
- 1 ½ teaspoon Herbes de Provence divided
- 1 cup baby carrots cut in half lengthwise
- 1 medium onion diced
- 1 lb smoked kielbasa sausage sliced
- 2 bay leaves
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- 2 15 oz cans cannellini beans, drained
- 1 15 oz can fire roasted tomatoes
- 1 cup low sodium chicken broth
- few sprigs fresh Thyme
- 1 tablespoon butter melted
- ½ cup plain Panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon garlic salt
- Preheat the oven to 375°F.
- In a large 12-inch cast iron or similar oven safe skillet cook bacon over medium-high heat until crisp. Remove from the skillet with a slotted spoon to paper towels to drain, then crumble. Set aside. Leave drippings in skillet.
- Season the chicken pieces on all sides with 1 teaspoon Herbes de Provence and 1 teaspoon garlic salt. Brown for 1 minute on each side in the bacon drippings over medium-high heat. Do not cook through. Remove to a platter.
- Add the carrots and onion to the skillet. Cook for 3 minutes over medium-high or until the onion is beginning to brown.
- Add the sausage, bay leaves, 1 teaspoon garlic salt, ½ teaspoon Herbes de Provence, pepper flakes, black pepper, beans, tomatoes and chicken broth to the skillet. Mix well.
- Arrange the chicken into the mixture and tuck several sprigs of fresh thyme throughout. Bake for 30 minutes.
- Meanwhile, in a small bowl mix together the butter, Panko, Parmesan and garlic salt.
- After 30 minutes, stir the cassoulet then sprinkle with crumbled bacon and buttered crumbs. Return to the oven for 10-15 minutes or until the crumbs are golden and the chicken is fork tender and juices run clear. (If the chicken is done after 30 minutes, broil to brown the crumbs)
- Rest for 10 minutes on the counter then serve garnished with additional fresh thyme and garlic bread.
This recipe was so tasty. It had so much flavor and was like a bean soup mixed with deliciousness. Thank you for posting this!
I'm so happy you enjoyed it, thanks!
Made it last evening for dinner. Delicious as written. Could use andouille sausage for a little extra kick, will give it a shot next time. Definitely a company worthy meal. My husband said, be sure to keep this one. My only alteration was chicken tenders rather than breasts. Thanks.
I was in the mood for some comfort food, and decided to to try this recipe. I'm so glad I did, it was so good, and had so much flavor. I used kelbasa, and I saved time and used some left over chicken thighs. I also used 1/2 cup white wine and 1/2 chicken broth. Don't leave out the bacon, because it took it next level. Can't wait to make this again in the fall!
Hi Briana, I'm so happy you loved this, thanks!
This looks amazing!!
Thanks so much, I hope you get a chance to try it Rosie!