We've taken cassoulet—a slow-cooked French bean casserole—and made it weeknight ready! Tender chicken breast is sautéed in bacon fat with herbes de Provence, then braised with cannellini beans in a garlic-and-mustard-infused broth. Once thickened, you'll add bacon, bake to crisp up the panko topping, and serve with a lemony arugula salad and toasty baguette for dipping.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
4 ounce
Arugula
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Tomato Paste
1 unit
Onion
1 unit
Cannellini Beans
2 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 tablespoon
Herbes de Provence
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
Salt
Olive Oil
Cooking Oil
Pepper
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and finely dice onion. Drain and rinse beans. Quarter lemon.
• Cut bacon* crosswise into ½-inch pieces. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bacon and cook, stirring occasionally, until browned and crispy, 3-4 minutes. • Turn off heat; using a slotted spoon, transfer bacon to a paper-towel-lined plate. Reserve bacon fat in pan.
• Pat chicken* dry with paper towels; cut into 1-inch pieces. • Heat pan with reserved bacon fat over medium heat (if pan seems dry, add a drizzle of oil). Add chicken, onion, 1 tsp herbes de Provence (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the herbes de Provence—we sent more!) Cook, stirring occasionally, until chicken is golden brown, 3-4 minutes. • Add tomato paste; cook, stirring constantly, until fragrant and darkened, 30-60 seconds. Add beans, garlic powder, mustard, stock concentrates, 1 ½ cups water, and ½ tsp sugar (3 cups water and 1 tsp sugar for 4). Cook, stirring occasionally, until thickened, 4-5 minutes.
• While chicken cooks, in a small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. • Once chicken mixture has thickened, stir in bacon; remove from heat. Taste and season with salt and pepper. • Transfer chicken mixture to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4) and top with panko mixture. Bake on top rack until panko is golden brown, 5-10 minutes.
• Meanwhile, halve baguette lengthwise and drizzle with olive oil. • Toast until golden brown; halve on a diagonal.
• In a large bowl, combine 2 TBSP olive oil (4 TBSP for 4 servings), juice from half the lemon, and a pinch of salt and pepper. Grate half the Parmesan directly into bowl; whisk to combine. Add arugula; toss to combine. Grate remaining Parmesan directly on top. • Serve cassoulet family style with toasted baguette and salad. Serve with remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty and comforting, while others felt it was bland or overly herbed. Consider adjusting seasoning to taste.
- Ease of prep: Many enjoyed the simple preparation, but some noted issues with cooking times and pan size. Use a larger pot for easier cooking.
- Suggestions: For juicier results, try using chicken thighs instead of breast meat. Reduce herbs if you prefer a milder flavor profile.
- Texture: Some found the beans and bacon pieces too large. Consider using smaller beans or chopping bacon more finely for a better texture.
