Easy French Chicken Cassoulet

Name: Easy French Chicken Cassoulet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 600g boneless chicken thighs; 150g streaky bacon, chopped; 2 cans cannellini beans, drained and rinsed; 1 cup cherry tomatoes; 1 brown onion, finely chopped; 2 carrots, peeled and sliced; 3 garlic cloves, minced; 1 tablespoon tomato paste; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 bay leaves; 1/2 cup dry white wine; 1 cup chicken stock; 1 tablespoon cornstarch mixed with 2 tablespoons stock; 1/2 cup panko breadcrumbs; 2 tablespoons olive oil; 2 tablespoons fresh parsley, chopped; Salt and black pepper to taste

A cozy, rustic French style chicken and bean casserole that is perfect for a hearty weeknight meal.

By Enzo81 Kitchen· French· October 27, 2026

easy.enzo81.xyz

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

If you have ever wondered what French families actually eat on a Monday night, this is the dish. It is a simplified take on the classic cassoulet, swapping traditional duck and dried beans for tender chicken thighs and convenient canned beans. It is warm, comforting, and saves you hours in the kitchen without sacrificing that authentic, slow cooked flavor.

I love that this meal includes everything in one pan, from the protein and starch to the vegetables. The secret is the crunchy breadcrumb topping that browns beautifully in the oven. It adds a wonderful texture to the creamy beans and rich, herb infused tomato sauce.

Ingredients

600g boneless chicken thighs
150g streaky bacon, chopped
2 cans cannellini beans, drained and rinsed
1 cup cherry tomatoes
1 brown onion, finely chopped
2 carrots, peeled and sliced
3 garlic cloves, minced
1 tablespoon tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1/2 cup dry white wine
1 cup chicken stock
1 tablespoon cornstarch mixed with 2 tablespoons stock
1/2 cup panko breadcrumbs
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste

10Instructions

1
Preheat your oven to 200C.
2
In a large ovenproof pan, cook the bacon over medium heat until golden. Remove the bacon with a slotted spoon, leaving the fat in the pan.
3
Season the chicken with salt and pepper. Brown the chicken in the bacon fat for 3 minutes on one side and 1 minute on the other. Remove and set aside.
4
Add the onion, carrots, and garlic to the same pan. Sauté for 3 minutes until softened.
5
Stir in the tomato paste, rosemary, thyme, and bay leaves. Cook for 1 minute.
6
Pour in the white wine and simmer until reduced by half.
7
Add the chicken stock, cornstarch slurry, beans, and cherry tomatoes. Stir to combine.
8
Place the chicken and bacon on top of the bean mixture.
9
Mix the panko, olive oil, and parsley in a small bowl, then sprinkle over the top of the casserole.
10
Bake for 20 minutes until the chicken is cooked through and the topping is golden brown.

Tips

This dish stores beautifully in the fridge for up to three days, and the flavors often taste even better the next day. When reheating, cover with foil to keep the chicken moist, then uncover for the last few minutes if you want to crisp up the topping again. Serve it with a simple side salad to cut through the richness of the beans.

#French #Dinner #Comfort Food #One Pan #Chicken

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