A hearty One-Pot Cassoulet made with chicken thighs, sausage, bacon, and white beans — cozy, rustic, and ready in under an hour.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those nights when you open the fridge and just stare—hoping dinner will magically appear? Yeah, that was me a few weeks ago. It was raining, I was tired, and the idea of washing more than one pan felt like an act of cruelty. But I had chicken thighs, some leftover Italian sausages, half a pack of bacon (because of course I did), and two cans of white beans. And that’s when I remembered this One-Pot Cassoulet I’d made years ago after watching some French cooking show where the host said “cassoulet” like it was poetry.
Now, traditional cassoulet is this slow, luxurious thing that cooks for hours — the kind of dish that requires patience and a Sunday afternoon playlist. Mine? It’s the weeknight version. The “throw on some sweatpants and pour yourself a glass of wine while everything simmers” version. And I swear, when that first whiff of garlic, thyme, and bacon hit the air, I just stood there smiling like a fool. My husband walked in, sniffed the air, and asked if we were celebrating something. I told him, “Yes — surviving Tuesday.”
The first spoonful brought me right back to when we visited a little café in Toulouse years ago. They served their cassoulet bubbling in clay pots with chunks of crusty bread on the side, and I remember thinking, This is what comfort tastes like. This easy One-Pot Cassoulet captures that same warmth — without the airfare or the multi-day prep. Just you, your pot, and about 45 minutes of pure kitchen therapy.
Why You’ll Love This One-Pot Cassoulet Recipe?
Here’s the thing: this One-Pot Cassoulet looks fancy but feels easy. It’s rustic, hearty, and smells like something a French grandmother would make — except, you know, with fewer rules and maybe more wine. It’s the kind of meal that wraps around you like a blanket, makes your kitchen smell incredible, and somehow impresses everyone even though you barely tried.
It’s got layers of flavor — smoky bacon, tender chicken, herby sausage, creamy beans — all simmered together until they taste like they’ve been best friends for years. Then, just when you think it can’t get better, you throw on those crisp golden breadcrumbs. That crunch against the soft beans? Unreal. And the fact that it’s all done in one pot? Honestly, that’s the dream. No mountain of dishes, no culinary guilt. Just good food that makes you feel like you did something right today.
Ingredient Notes:
Let’s take a quick walk through the ingredients because every one of them pulls its weight in this One-Pot Cassoulet.
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Bacon: It’s the flavor foundation. Cook it slowly so it releases that smoky fat — that’s liquid gold right there.
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Chicken Thighs: Always thighs. They’re juicier, more flavorful, and way harder to mess up than chicken breasts.
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Italian Sausage: Sweet or spicy, depending on your mood. I once used garlic sausage by accident, and honestly, it slapped.
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White Beans: Great Northern or navy beans work perfectly. They soak up all that herby, savory flavor like little sponges of joy.
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Tomatoes: Add just enough acidity to balance all the richness.
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Fresh Thyme: If you’re feeling lazy, dried thyme works fine — but fresh thyme adds that cozy “slow-cooked all day” vibe.
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Breadcrumbs: That golden crust on top? The reason everyone will think you’re fancier than you actually are.
Pro Tip: Don’t skip tying the thyme into a bundle. I didn’t the first time, and let’s just say, picking twigs out of your stew mid-dinner ruins the moment.
How To Make One-Pot Cassoulet?
Step 1: Start with the Bacon
You know a dish is going to be good when it starts with bacon. Cook it in a big skillet until it’s rendered some fat but not crispy. That’s your flavor base. Transfer it to a plate — but leave the grease. That’s where the magic happens.
Step 2: Brown the Chicken and Sausages
Pat your chicken thighs dry and season with salt and pepper. Prick the sausages a few times so they don’t burst. Add them to the pan (with that glorious bacon fat) and sear until golden on all sides. If the smell doesn’t stop you in your tracks, I’d check your soul. Remove and set aside.
Step 3: Sauté the Onions and Garlic
Pour off a little of the excess fat but leave enough to coat the pan. Toss in your onions and garlic, stirring until they turn soft and golden. This is where your house starts smelling like heaven.
Step 4: Build the Cassoulet
Now transfer everything — the onions, garlic, beans, tomatoes, thyme, bacon, chicken, and sausages — into a Dutch oven. Stir gently so the beans don’t break. Let it all simmer together for about 15 minutes. Everything starts to meld into one big, cozy, aromatic hug of a meal.
Step 5: The Breadcrumb Magic
In a small bowl, mix breadcrumbs with olive oil and chopped parsley. Sprinkle that on top of the cassoulet and stick it under the broiler for a minute or two. Watch it like a hawk — one minute it’s beautifully golden, the next it’s… charcoal chic.
Step 6: Serve and Savor
Remove the thyme bundle, ladle the cassoulet into bowls, and make sure everyone gets a sausage and a chicken thigh. Add a sprinkle of parsley and a big chunk of baguette for dipping. If you’re anything like me, you’ll end up eating half of it straight from the pot. No shame.
Want To Save This Recipe?
Storage Options:
The beauty of this One-Pot Cassoulet? It tastes even better the next day. The beans soak up more of that rich broth, and everything gets deeper and cozier in flavor. Store leftovers in the fridge for up to four days — if they last that long.
You can also freeze it (without the breadcrumb topping) for up to three months. Just thaw and reheat slowly on the stove. I actually think it makes the perfect “oh no, I forgot to make dinner” emergency meal.
Variations and Substitutions:
Cassoulet’s not a one-way street — you can switch things up depending on what’s in your kitchen.
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Spicy Kick: Swap in hot Italian sausage or add red pepper flakes for a little heat.
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Meat-Free: Ditch the meat, add more beans and veggies, and drizzle with olive oil at the end for richness.
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Extra Veggies: Throw in carrots, celery, or even kale for some texture and color.
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Breadcrumb Swap: No fresh breadcrumbs? Panko works. Even crushed Ritz crackers in a pinch (don’t knock it ‘til you try it).
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Herb Swap: Rosemary or sage can step in for thyme if that’s what you’ve got.
What to Serve with One-Pot Cassoulet?
Honestly, you could eat this One-Pot Cassoulet straight out of the pot and call it a night. But if you’re feeling extra, here are a few ideas:
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Crusty Baguette: Essential. You need something to soak up all that rich broth.
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Green Salad: A crisp salad with lemon vinaigrette balances the heaviness perfectly.
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Glass of Red Wine: French if you’ve got it, whatever’s open if you don’t.
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Roasted Veggies: Carrots or Brussels sprouts make a great sidekick.
Frequently Asked Questions:
Can I make it ahead of time?
Yes! It actually gets better after a day or two — more depth, more flavor, more comfort.
What’s the best pot to use?
A Dutch oven. It goes from stovetop to broiler with no drama and keeps everything hot and cozy.
Can I skip the breadcrumbs?
Technically, yes. Emotionally, no. That crispy layer makes it irresistible.
There’s something special about recipes like this One-Pot Cassoulet. It’s not fussy, it’s not perfect — but that’s exactly what makes it beautiful. It’s a pot full of comfort, warmth, and a little bit of pride that you pulled off something this delicious without breaking a sweat.
So next time you’re staring at the fridge wondering what to make, grab your bacon, beans, and a splash of wine, and let this dish do its magic. And when your kitchen smells like a cozy little French café? Pour yourself another glass and take the credit. You earned it.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
One-Pot Cassoulet
Ingredients
- 4 oz thick-cut bacon cut into 1-inch pieces
- 4 bone-in skin-on chicken thighs (approx. 1½ lbs)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 4 sweet Italian pork sausages approx. 12 oz
- 2 tbs olive oil divided
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 14.5 oz can diced tomatoes
- 2 14.5 oz cans great northern or navy beans with liquid
- 1 small handful fresh thyme tied together with kitchen twine
- 1½ c coarse fresh breadcrumbs
- 2 tsp chopped fresh parsley plus additional for garnish
- 1 baguette for serving
Instructions
Cook the bacon.
- In a large skillet over medium heat, cook the bacon for 3–4 minutes, stirring occasionally, until much of the fat has rendered but the pieces remain soft. Remove the bacon with a slotted spoon and transfer to a large plate.
Prepare the chicken and sausage.
- Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Using the tip of a paring knife, prick each sausage in several places to prevent bursting during cooking.
Brown the chicken and sausage.
- In the same skillet used for the bacon, add 1 tablespoon of olive oil and heat over medium-high. Without removing the rendered bacon fat, add the chicken thighs, skin side down, and the sausages. Cook until golden brown on all sides, about 8–10 minutes total. Transfer the chicken and sausages to the plate with the bacon as each piece finishes browning.
Sauté the onions and garlic.
- Pour off and discard all but a thin layer of fat from the skillet. Reduce the heat to medium and add the chopped onion. Cook for 3–4 minutes, stirring frequently, until softened and translucent. Add the garlic and cook for an additional minute until fragrant.
Assemble the cassoulet.
- Transfer the cooked onions and garlic to a large Dutch oven (at least 4-quart capacity). Stir in the diced tomatoes, beans with their liquid, and the thyme bundle. Nestle in the reserved bacon, chicken thighs, and sausages.
Simmer.
- Bring the cassoulet to a gentle simmer over medium heat. Adjust the heat as necessary to maintain a steady simmer and cook uncovered for 15 minutes, or until the chicken and sausages are fully cooked through. The chicken should reach an internal temperature of 165°F when tested with a food thermometer.
Prepare the breadcrumb topping.
- In a small bowl, combine the breadcrumbs with the remaining 1 tablespoon of olive oil and the chopped parsley. Toss until the crumbs are evenly coated.
Broil to finish.
- Set an oven rack about 8 inches from the broiler and preheat the broiler. Remove the thyme sprigs from the cassoulet, then evenly sprinkle the breadcrumb mixture over the top. Place the Dutch oven under the broiler for 1–2 minutes, or until the topping is golden brown. Watch carefully to prevent burning.
Serve.
- Remove from the oven, garnish with additional fresh parsley, and serve immediately. Ladle the beans into shallow bowls, topping each with a chicken thigh and a sausage. Serve with slices of baguette on the side for dipping into the sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
