Easy French Chicken Cassoulet

Name: Easy French Chicken Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 800g boneless skinless 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 chopped; 3 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh thyme leaves; 2 bay leaves; 1/2 cup dry white wine; 1 cup chicken stock; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1/2 cup panko breadcrumbs; 2 tablespoons olive oil; 2 tablespoons fresh parsley, chopped; Salt and black pepper to taste

A cozy and rustic French inspired casserole that uses canned beans and chicken thighs for a quick midweek meal.

By Enzo81 Kitchen· French· October 26, 2026

enzo81.xyz

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

If you ever wondered what families in France actually make for a quick dinner, this chicken cassoulet is exactly it. It takes the spirit of the traditional, slow cooked French classic and swaps in convenient ingredients like canned beans and chicken thighs to save you hours of time in the kitchen.

This dish is perfectly hearty and warming with a rich herb sauce, tender meat, and a signature crunchy topping that everyone loves. It is a complete meal in one pan and is exactly the kind of food that makes a kitchen feel like home.

Ingredients

800g boneless skinless 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 chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
2 bay leaves
1/2 cup dry white wine
1 cup chicken stock
1 tablespoon cornstarch mixed with 2 tablespoons water
1/2 cup panko breadcrumbs
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste

8Instructions

1
Preheat your oven to 200 degrees Celsius.
2
In a large ovenproof skillet, cook the bacon over medium heat until golden. Remove the bacon with a slotted spoon and set aside, keeping the rendered fat in the pan.
3
Season the chicken thighs with salt and pepper. Brown them in the bacon fat for 3 minutes on the first 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. Stir in the tomato paste and fresh herbs, cooking for another minute.
5
Pour in the white wine and scrape the bottom of the pan to release any browned bits. Add the chicken stock and the cornstarch slurry, stirring until slightly thickened.
6
Stir in the drained beans and cherry tomatoes. Place the browned chicken and bacon on top of the bean mixture.
7
In a small bowl, mix the panko breadcrumbs with olive oil and parsley. Sprinkle this mixture evenly over the chicken and beans.
8
Bake for 20 minutes or until the chicken is cooked through and the topping is golden and crisp.

Tips

This dish is best served hot straight from the oven. If you have leftovers, store them in an airtight container in the fridge for up to three days and reheat them gently in the oven to keep the topping as crunchy as possible.

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