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Cheesy Chicken & Turkey Sausage Cassoulet — A Hearty Comfort Dish You’ll Love

Warm, cheesy comfort in every bite! This Cheesy Chicken & Turkey Sausage Cassoulet brings hearty flavor to your dinner table

Ingredients

Scale
  • Cassoulet Base
  • 3bone-in, skin-on chicken thighs (about1½pounds total)
  • 10 ouncesturkey sausage, sliced into2-inch pieces
  • 1 tablespoonolive oil
  • 1small yellow onion, chopped
  • 1medium carrot, peeled and diced
  • 1celery stalk, diced
  • 3garlic cloves, minced
  • 1 tablespoontomato paste
  • ½ cuplow-sodium chicken broth
  • 2(15-ounce) cans white beans (undrained)
  • 2sprigs fresh thyme
  • ¾ teaspoonsalt, divided
  • ½ teaspoonblack pepper, divided
  • Cheese & Topping
  • ¾ cupshredded mozzarella cheese
  • ⅓ cupgrated Parmesan cheese
  • 1 tablespoonolive oil
  • ½ cupbreadcrumbs (or panko)
  • 2 tablespoonschopped fresh parsley, for garnish

Instructions

  1. 1. Sear the Chicken
  2. Preheat your oven to 425°F (220°C).
  3. Pat the chicken thighs dry with paper towels, then season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  5. Sear the chicken skin-side down for about 6 minutes, until golden and crisp. Flip and cook the other side for 2–3 minutes.
  6. Remove the chicken from the pan and set aside.
  7. 2. Brown the Sausage
  8. Add the turkey sausage slices to the same skillet.
  9. Cook for 3–4 minutes, turning occasionally until browned.
  10. Transfer to the same plate with the chicken.
  11. 3. Sauté the Vegetables
  12. Reduce heat to medium.
  13. Add the onion, carrot, and celery to the pan. Sauté for 4–5 minutes, stirring occasionally until softened.
  14. Add the garlic and tomato paste, stirring constantly for 1 minute until fragrant.
  15. 4. Deglaze and Build the Base
  16. Pour in ½ cup chicken broth, scraping the bottom of the pan to release any browned bits.
  17. Stir in the white beans (with liquid), fresh thyme, the remaining ¼ teaspoon salt, and ¼ teaspoon pepper.
  18. Let simmer for 4–5 minutes, stirring gently until the mixture thickens slightly.
  19. 5. Combine & Bake
  20. Return the turkey sausage to the pan, stirring to combine with the beans and vegetables.
  21. Nestle the chicken thighs (skin-side up) into the mixture.
  22. Sprinkle evenly with ¾ cup shredded mozzarella.
  23. Transfer the skillet to the oven and bake uncovered for 25–30 minutes, until the chicken is cooked through and the cheese is golden and bubbling.
  24. 6. Prepare the Topping
  25. While the cassoulet bakes, heat 1 tablespoon olive oil in a small skillet over medium heat.
  26. Add the breadcrumbs and toast for 2–3 minutes, stirring frequently until golden brown.
  27. Season with a light pinch of salt and pepper, then remove from heat.
  28. 7. Finish & Serve
  29. Once baked, remove the cassoulet from the oven and let it rest for 5–10 minutes.
  30. Sprinkle the top with ⅓ cup Parmesan cheese, toasted breadcrumbs, and fresh parsley.
  31. Serve warm straight from the pan — creamy, cheesy, and full of hearty flavor.
  32. Tips & Variations
  33. Substitute chicken drumsticks for the thighs if you prefer smaller portions.
  34. For a spicier version, add a pinch of red pepper flakes to the vegetable base.
  35. If you love extra cheesiness, top with an additional ¼ cup mozzarella during the last 5 minutes of baking.
  • Author: Chef mia