One-Pan White Bean and Chicken Sausage Cassoulet
Comforting cassoulet flavor with one pan and no fussy steps.
When you want something cozy but do not have the energy for a long braise, this is the move. It borrows the deep, bean-and-sausage comfort of cassoulet, but uses chicken sausage and canned white beans so dinner gets on the table fast. Everything cooks in one pan, which means less chopping, less cleanup, and fewer decisions once you start. Expect a hearty, saucy skillet dinner with a crisp, buttery top—not an exact French classic, but a very satisfying weeknight version that tastes like you tried harder than you did.
Ingredients
- 12 oz chicken sausage — sliced into 1/2-inch coins
- 1 tbsp olive oil
- 1 unit yellow onion — diced
- 2 unit carrots — diced
- 2 unit celery stalks — diced
- 3 unit garlic cloves — minced
- 2 tbsp tomato paste
- 2 cup canned white beans — drained and rinsed
- 1 cup chicken broth
- 1 cup crushed tomatoes
- 1 tsp dried thyme
- 1 pinch red pepper flakes — optional
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 0.25 cup breadcrumbs
- 1 tbsp butter — melted
- 2 tbsp parsley — chopped
Method
- 1 Heat a large skillet over medium heat. Add the olive oil and chicken sausage, then cook for 4 to 5 minutes until lightly browned. Transfer the sausage to a plate.
- 2 In the same pan, add the onion, carrots, and celery. Cook for 5 minutes, stirring now and then, until the vegetables start to soften. Add the garlic and tomato paste and cook for 1 minute.
- 3 Stir in the white beans, chicken broth, crushed tomatoes, thyme, red pepper flakes if using, and Dijon mustard. Bring to a simmer, then reduce heat and cook for 10 to 12 minutes, stirring occasionally, until slightly thickened.
- 4 Return the sausage to the pan and stir in the lemon juice. In a small bowl, mix the breadcrumbs with the melted butter, then sprinkle over the skillet. Cover and cook 2 to 3 minutes, or uncover and broil briefly if your pan is broiler-safe, until the topping is crisp. Finish with parsley and serve hot.
Variations
- Vegetarian swap — Skip the chicken sausage and add another can of white beans plus extra mushrooms for a hearty meatless version.
- Faster swap — Use pre-diced mirepoix and skip the breadcrumb topping to cut the active time down further.
- Substitutions — Use navy beans or cannellini beans interchangeably, swap parsley for thyme or rosemary, and use panko instead of standard breadcrumbs for a crunchier top.
Notes
If the skillet looks too thick, add a splash more broth. For the best texture, do not over-stir once the beans are simmering. Serve with crusty bread or a simple green salad if you have them.
Equipment that helps
- Large skillet — Everything cooks in one pan, so you can build flavor without extra cleanup.
- Wooden spoon or spatula — It helps scrape up the browned bits that make the sauce taste rich.
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