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Chicken & Artichoke Cassoulet

Chicken & Artichoke Cassoulet

with Herbed Breadcrumbs & Mozzarella

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We've taken cassoulet - a traditionally slow-cooked French bean casserole - and made it delicious in under 35 minutes. You'll get the same richness from thyme-roasted tomatoes, caramelized onion, and marinated chicken. Oh, and let's not forget about that cheesy breadcrumb topping. This sure ain't your Momma's casserole!

Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 jar

Artichoke hearts

1 sprig

Thyme

1 unit

Red Onion

1 can

Cannellini Beans

1 bunch

Grape Tomatoes

2 clove

Garlic

½ cup

Mozzarella Cheese

(ContainsMilk)

1 cup

Panko Breadcrumbs

(ContainsWheat)

¼ bunch

Parsley

1 unit

Lemon

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3071.056 kJ
Calories734 kcal
Fat33 g
Saturated Fat0 g
Carbohydrate61 g
Sugar0 g
Dietary Fiber17 g
Protein59 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Dish
Zester
Bowl
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425 degrees. Halve, peel, and thinly slices the red onion. Strip the thyme leaves off the sprig. Halve the tomatoes.

2

In a small baking dish, toss the red onion and grape tomatoes with the thyme leaves, 1/2 tablespoon olive oil, and a pinch of salt and pepper. Place in the oven for 15 minutes, until tomatoes soften and onion is slightly caramelized.

3

Meanwhile, drain and halve the artichoke hearts. Mince or grate the garlic. Coarsely chop the parsley. Zest and juice the lemon. Drain and rinse the cannellini beans. Cut the chicken into 1/2-inch thick strips.

4

In a medium bowl, toss the chicken with garlic, lemon zest, half the lemon juice, and 1/2 tablespoon olive oil. Season with salt and pepper.

5

In a small bowl, combine panko, mozzarella cheese, half the parsley, and 2 teaspoons olive oil. Season whit salt and pepper.

6

Heat 1/2 tablespoon olive oil in a large pan over high heat. Working in batches, cook the chicken strips for about 4 minutes, turning occasionally, until golden brown but not yet cooked through.

7

Add the chicken to the baking dish along whit the cannellini beans, artichokes, and remaining lemon juice. Toss to combine. Top with the panko mixture and return to the oven for another 5-7 minutes, until chicken is cooked through and panko is golden brown.

8

Serve the cassoulet right out of the oven and sprinkle with remaining parsley!