Chicken and Smoked Sausage Cassoulet

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:

• 12 inch Skillet
• Chefs Knife
• Chopping Boards
• Electric Cheese Grater

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5 from 3 votes

Chicken and Smoked Sausage Cassoulet

Prep Time15 minutes mins

Cook Time45 minutes mins

Stand time10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Main Course, Poultry

Cuisine: American, French Inspired

Keyword: chicken-and-sausage-cassoulet, chicken-breast-recipes

Servings: 6 servings

Calories: 510kcal

Author: Melissa Sperka

Ingredients

• 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

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Instructions

• 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.

Notes

If desired, ½ cup of white wine may be substituted for ½ cup of chicken broth.

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 9g | Protein: 25g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1829mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3125IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

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