This chicken cassoulet is an easy take on the French classic, prepared with succulent chicken, Swiss chard, white beans, and chicken sausage!
Chicken Cassoulet
Chicken Cassoulet with sausage and Swiss chard is a hearty meat and white bean stew. Traditionally made with rich pork sausage and duck confit, this healthier chicken cassoulet is lightened up using chicken thighs and chicken sausage, but is still cozy, nourishing, and satisfying. A true one-pot recipe topped with garlic crumbs and packed with fiber. Swiss chard is an uncommon addition, but its sautéed stems add great texture, and the greens round out the dish.
Chicken Cassoulet – A Healthier Take On The French Classic
I love this healthier chicken cassoulet because it takes the comforting richness of the French classic and lightens it up with wholesome ingredients. The tender chunks of chicken thighs and savory chicken sausage bring satisfying protein, while Swiss chard and cannellini beans pack in nutrients and fiber.
- One Pot Meal – a one-pot meal that’s hearty, flavorful, and perfect for a nourishing weeknight dinner without the heaviness of the traditional version
- Healthy – High Protein and High Fiber
- Comfort Meal – a delicious way to enjoy classic French flavors in a lighter, more modern take
What is a cassoulet?
Cassoulet is a hearty French meat and bean stew that slowly cooks. A classic cassoulet typically has duck confit, pork, and white beans. The dish gets its name from the pot called a “cassole,” which a cassoulet was made in.
What You’ll Need
Here’s the ingredients to make this chicken and sausage cassoulet. See recipe card below for the exact measurements.
For the Vegetables and Herbs:
- Swiss chard – Adds a hearty green component.
- Yellow onion, carrots and celery – The classic base of a mirepoix.
- Garlic – Adds a savory, aromatic layer to the flavor profile.
- Fresh parsley – Provides a fresh, bright finish.
- Herbes de Provence or dried rosemary – An earthy, fragrant mix of herbs for an aromatic boost.
- Bay leaves – I prefer dried for a subtle, earthy depth.
For the Protein:
- Italian chicken sausage – Delivers savory flavor and spices, turkey sausage can also be used.
- Chicken thighs – A tender, juicy protein that pairs well with the other hearty ingredients.
For the Pantry Staples:
- Olive oil – For cooking and sautéing the vegetables.
- Panko or gluten-free breadcrumbs – Adds a crunchy, golden topping or thickening component.
- White wine – Adds acidity and depth of flavor to the broth.
- Chicken broth (reduced sodium) – A savory base for the stew.
- Cannellini beans – A creamy, protein and fiber-packed addition that helps bulk up the dish.
- Kosher salt and freshly ground black pepper – Enhances all the other flavors and ties the dish together.
How To Make Chicken Cassoulet
Here’s the step-by-step recipe to make this chicken and sausage cassoulet. See recipe card below for the exact measurements.
- Heat the oven to 375F.
- Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
- In a Dutch oven or heavy ovenproof pot, heat olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
- Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
- Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
- Add the remaining olive oil to the pan.
- Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
- Add the remaining garlic and cook about a minute more.
- Pour in the wine and scrape any browned bits from the bottom of the pan.
- Increase the heat slightly and allow most of the liquid to cook off.
- Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
- Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly. Fold in the beans and sausage and stir.
- Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
- Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.
Variations:
- Greens: Feel free to swap out the swiss chard for turnip greens, mustard greens, or kale if you’d prefer – just don’t throw away the stems.
- Sausage: Use any sausage you’d like. One with apple and sage enhances the mild, wintry flavors, while a spicy Italian or andouille lends subtle heat.
- Beans: Sub cannellini beans for great northern.
Serving Suggestions
One of the best things about a cassoulet is that it’s a whole meal in one. You get your fiber, protein, carbs, and veggies all from one dish. However, if you’d like to round it out, I recommend serving your chicken cassoulet with a salad, crusty bread or roasted vegetables.
How To Store, Freeze and Reheat Cassoulet
Leftovers will last up to 4 days in the refrigerator or freezer for up to 3 months. Store cooled leftovers in glass containers or freezer safe dish and freeze for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, microwave until heated through.
More Hearty Chicken Recipes You’ll Love:
- Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)
- Paprika Chicken Stew
- Chicken Cacciatore
- Braised Chicken Thighs with Mushrooms and Leeks
- Turmeric Roasted Chicken and Sweet Potatoes
Chicken Cassoulet Recipe
Ingredients
- 2 bunches Swiss chard,, about 10 oz each
- 2 tbsp olive oil, divided
- 12 oz Italian chicken sausage
- 1/2 cup panko or gluten-free breadcrumbs
- 2 cloves garlic, minced, divided
- 2 tbsp lightly packed fresh parsley leaves, finely chopped
- 1 yellow onion, chopped
- 2 to 3 carrots, sliced into rounds or half-moons
- 2 stalks celery, sliced
- ½ cup white wine
- 8 boneless skinless chicken thighs, (about 2 1/2 lbs), cut into 2” chunks
- 1 cup reduced sodium chicken broth
- 2 bay leaves
- 1 Tbsp herbes de provence or dried rosemary
- 1 tsp Kosher salt
- Freshly ground black pepper, to taste
- 3 15-oz cans cannellini beans, drained and rinsed
Instructions
- Heat the oven to 375F.
- Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.
- In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.
- Add the breadcrumbs to the pan and toast, stirring regularly, until golden.
- Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.
- Add the remaining 1 Tbsp olive oil to the pan.
- Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.
- Add the remaining garlic and cook about a minute more.
- Pour in the wine and scrape any browned bits from the bottom of the pan.
- Increase the heat slightly and allow most of the liquid to cook off.
- Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.
- Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly. Fold in the beans and sausage and stir.
- Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.
- Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.
Last Step:
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Variations:
- Greens: Feel free to swap out the swiss chard for turnip greens, mustard greens, or kale if you’d prefer – just don’t throw away the stems.
- Sausage: Use any sausage you’d like. One with apple and sage enhances the mild, wintry flavors, while a spicy Italian or andouille lends subtle heat.
- Beans: Sub cannellini beans for great northern.
- Reduce Sodium by using salt free beans and reducing the salt.
