Chicken Cassoulet with Sausage and Swiss Chard

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Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.

Chicken Cassoulet with white beans and swiss chard.
Chicken Cassoulet

Traditionally made with rich pork sausage and duck confit, this chicken cassoulet is lightened up using chicken thighs 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. For more Swiss chard recipes, try this Swiss Chard Eggs Benedict and Asparagus and Swiss Cheese Frittata.

Chicken Cassoulet in a bowl.

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 to Serve with Chicken Cassoulet

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, 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.

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.

Chicken Cassoulet with Sausage and Swiss ChardChicken, Sausage, Swiss Chard Cassoulet

More Hearty Chicken Recipes You’ll Love:

Chicken Cassoulet with white beans and swiss chard.
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4.9 from 28 votes
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Chicken Cassoulet with Sausage and Swiss Chard

417 Cals 34 Protein 45.5 Carbs 10.5 Fats
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: French
Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.

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.
  • Cook, stirring regularly, for 8 to 10 minutes, or until the vegetables start to soften and the moisture cooks out. If they start to give off too much liquid, increase the heat to medium-high.
    veggies in dutch oven
  • 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.
    beans and chard
  • 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.

Notes

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.

Nutrition

Serving: 2cups, Calories: 417kcal, Carbohydrates: 45.5g, Protein: 34g, Fat: 10.5g, Saturated Fat: 2g, Cholesterol: 96.5mg, Sodium: 1120mg, Fiber: 9.5g, Sugar: 5g
Keywords: Cassoulet, one pot chicken dinner

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68 comments

  1. I made this recipe more to choose a ‘healthy’ option than anything else and wow the flavor was stunning. Highly recommend!

  2. Great recipe! I was making on a weeknight and I only had 15-20 minutes to prep, so I skipped the first few steps and started with sautéing the onions. I baked it for 30 min, turned the oven and left the pot in the oven for another hour or so while I ran some errands. My husband, who rarely comments on dinner, ate a few bites and said “Where did you get this recipe?”… then a few minutes later he said, “this is good.” then after his second bowl he said “add this to the dinner rotation!”. That’s VERY high praise from my husband. LOL! My toddler also tried it. She wasn’t really feeling the beans or carrots at first… but I gave her a bite of chicken and she said “This tastes normal!”. And she ended up eating the beans as well. Two for two! Great recipe!

  3. This was fantastic: earthy, cozy and perfectly balanced! I added mushrooms and used fewer beans just to balance everyone’s tastes at home. It was worth all of the effort for sure!

  4. I liked this recipe. My daughter has requested that I make it again. (she’s not a picky eater though) Two things: in my area, I cannot find chicken sausage, so I had to sub turkey sausage. Also, I can’t find swiss chard, so I subbed kale.

  5. This recipe is absolutely one of your best! LOVE the flavors. I’m vegan and made this for my husband, but I’m doing swaps to make it vegan because it smells so good. It’s worth the steps!

  6. This was delicious and my whole family (including two teenagers) loved it! I didn’t have the required amount of swiss chard, but will be sure to have enough next time. That was the only thing that could have made this better. I used rosemary , but look forward to trying with herb de Provence another time. As far as prep time – it was quick since I know how long a traditional cassoulet takes to prepare, but it might be better left for a weekend if people like to be able to toss something together last minute on weeknights.

  7. Absolutely incredibly delicious and different. THANK YOU for all of the wonderful recipes!

  8. If I’m cooking for 10-12 people, should I just double or triple the recipe? 

  9. This was great! It made for a wonderful Sunday evening meal. Thank you! I cooked it at 375 for about 20 minutes and then turned the oven down to 300 for about an hour. If you have the time, it really allows the flavors to develop a little more.

  10. Easy to make and delicious. I used dried italian Corona beans so I browned and sautéed the veggies forst and set them aside. Then I cooked the beans per the package directions. When there was about 60 minutes left of cooking the beans I pulled the meat and veggies out of fridge to come to room temperature. About 30 minutes before beans were done I put everything in my Le Creuset Chef’s Oven, brought to a simmer and followed the rest of the instructions from step #16.

  11. This was a hit! The prep did take a long time but it was nice for a Sunday evening dinner. I doubled the amount of stock because after I put mine in it looked like not much liquid at all. It was perfect and still made a nice thick stew. 

  12. Love SkinnyTaste for sure! Quick question and sorry if I am misreading this, but do you cook the chicken thighs before adding them to the dutch oven with the chicken broth or do you throw them in raw and they cook during the subsequent steps? 

  13. I think someone else asked but I didn’t see an answer; do you use raw or cooked sausage?  Thanks!

  14. This was a fabulous meal! My whole family enjoyed it. I5 was lots of prep, but very worth the effort.

  15. This isn’t a recipe I would typically find myself making, but for some reason it looked really good! We absolutely loved it! Definitely one for a weekend meal, but would be great for meal planning. It makes a ton and is so flavorful. I saw some reviews saying the prep took longer, but mine was pretty spot on. I actually left out one can of beans and then used all 5 of the chicken sausages I had (16oz). This is packed with protein which is amazing!

  16. Everything about this recipe was perfect. The prep time was very relaxing. Lovely layering of flavors .

  17. This took significantly long than the specified time so my suggestion it to make this on a night when you don’t have anything else to do, or reserve for the weekend. I ended up finishing it on the stove because after 40 extra minutes my liquid still would not reduce. However, it was well worth the wait! I swapped the chard for spinach because my grocery store was out. This was a delicious, hearty meal for fall. Thanks Gina!

  18. This was pretty good! I’m definitely glad I tried it. I added an extra cup of chicken broth because I felt like it needed it. I’m personally not a fan of Italian sausage but I used it anyway because my husband loves it. He enjoyed it too but he’s not big on beans and he wished they had been black beans, as he likes those best. 

    Do you know how long the leftovers will keep? It’s just me and my husband so I’ll probably be eating it for lunch for a while. 

  19. This was delish! I used a mix of kale and spinach as that is all I had on hand…. Sooo good! I will definitely make this again! 

  20. I followed the link to WW Personal Points, made one edit (breasts for thighs), seemed to be working, but then it wouldn’t let me update. Is the problem with WW you think?

  21. This looks awesome – as with all of your recipes, Gina! Think it would be ok to make ahead, and then do the bake in oven step the next day? 

  22. Amazingly delicious!!!  Beautiful meal for a cold Saturday. Definitely takes some time, but my family loved cozying up with this after a day of outdoor work and decorating.

  23. I don’t know how you do it! But this recipe is ABSOLUTELY DELICIOUS! I made it for dinner last night. We had plenty for leftovers and I have been looking forward to dinner all day. Those breadcrumbs on top was just the right finishing touch. Thank you so much for sharing your gift with us.

  24. I made this and I should have read the reviews first because I thought that the amount of Swiss chard needed was written wrong. I didn’t add it all and it definitely shrunk down after the oven. I also didn’t like the chicken sausage I used. I used apple flavor. Next time I’ll use Italian flavored. Other than those two issues the meal was tasty. Next time I’ll try it with rosemary instead of herbs de provenance. It definitely took longer than 20 min to prep. 

  25. Do you use raw or fully cooked chicken sausage?

  26. So yummy!! Swapped out the Swiss chard with spinach as that’s what I had on hand. Didn’t use bread crumbs either.  Will definitely make again. 

    • I swapped with spinach too! My family loved it. I also only used 2 cans of beans and it was great. Will make it again also.

  27. This is an amazing recipe and great for a cold winter night. When looking at the amount of Swiss Chard that you have you’ll think you have too much. Trust me, you don’t as it shrinks down so much. I did find that I need to add more chicken stock as my family likes things a bit more saucy, so I ended up at 2 cans of chicken stock in it. I found the prep time stated was too short, more like 30-40 minutes due to the amount of chopping, cleaning, etc. I didn’t use the bread crumbs as I didn’t see why it needed it.

  28. You are my go-to for recipes but how can you say prep time is 20 minutes? Do you have a Sous Chef? Flavor was good.  Added sage as my sausage was only chicken/apple. Needed more “juice”. 

  29. Can I make this in an instapot or crockpot I don’t have a Dutch oven ? Thanks 

  30. Made this tonight, and wow, what an explosion of flavor.  I used chicken breast, chicken sausage and kale.  It’s what I had on hand.   Also used northern beans and rosemary.  This was a winner!  I will definitely make this again.  

  31. Wow! This is outstanding! I used some chicken andouille as the sausage, & turnip greens (these are what I had on hand). Huge hit with both me & hubs. It’s definitely labor intensive, but totally worth the effort. I was fully satisfied after 1/2 a serving.

  32. Amazing! I did make a few modifications, added fresh thyme, rosemary and sage and increased the herbs. Also increased the liquid and added a ham hock and smoked turkey leg.  So good! This is a keeper for sure. 

  33. Would chicken breasts work instead of thighs? I don’t like working with thighs because of all the fat, but I suspect it adds to the flavor. LOVE your recipes all the time, and this looks wonderful! Thanks so much! Also, sorry Erica’s comment was left up on the site. There are better ways to disagree with another person’s opinions.

  34. Tasted delicious ! Used sweet italian sausage and kale because that’s what I had on hand. Liked the herbs de provence in it and the panko, garlic, parsley topping. Much easier than previous cassoulet I’ve made and just as delicious.

  35. Looks delicious.!  Can I substitute spinach for Swiss chard?

  36. Is the chicken sausage the raw or fully cooked kind? Thanks!

  37. This is not a horrible review. I LOVE Skinnytaste! Also, I’ve made something very similar to this before — more than once — and I love it. However, I’ve never considered it a very healthy meal, side salad or no side salad. And looking at the nutrition information — first of all, as it is written, it’s obviously not a very healthy recipe. Secondly, I don’t believe the nutrition information. Two cups are only 417 calories — well, maybe? 2 grams of saturated fat? Salt is over the top. However, I am going to make this recipe — because yours look so much better than mine. 🙂 I’m just going to use less chicken and sausage. And my recipe or yours — I wouldn’t recommend eating this very often.

    • The sodium comes from the canned beans mostly, I mention in the notes you can use salt free beans if you prefer.

    • I came up with 464 calories per serving after entering the whole thing into My Fitness Pal. I used low sodium beans, which helped with the salt content.

  38. Do you cook the sausage first or do you just slice it raw and cook in the stew?

  39. What size Dutch oven do you need?

  40. Hi Gina! Love every recipe I’ve tried so far and excited for this one. I don’t have a dutch oven, can I make this in my slow cooker? Recommendations for settings/time? Thank you in advance.

  41. First time I’ve ever made a recipe the same day as you’ve posted it!  Lucky me I happened to look at your site and see how delicious this recipe looked!  Made recipe as written. Delicious!  Definitely will be making again.  I’ve never made a chicken stew before, what a wonderful surprise. 

    Thank you Gina!  I’ve been an avid fan for too many years to count. Mostly only cook recipes from your site / cookbooks. Thank you, can’t wait for the new meal plan and air fryer meals books. Much appreciated!  

  42. Can you extra chicken stock in place of the wine? Can’t cook with it due to an allergy 

  43. How could I use dry beans?

  44. Any changes to the instructions if I use chicken breast?