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.


  • 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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4.91 from 31 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 30 mins
Yield: 8 servings
COURSE: Dinner
Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.


  • 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


  • 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.



  • 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.


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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  1. 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!

  2. 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.

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

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

  5. 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.

  6. 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.

  7. 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. 

  8. 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? 

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

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

  11. 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!

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

  13. 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!

  14. 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. 

  15. 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! 

  16. 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?

  17. 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? 

  18. 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.

  19. 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.

  20. 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.