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Chicken Skillet Cassoulet
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2 tablespoons Land O Lakes® Butter

8 ounces boneless skinless chicken thighs, cut into 1-inch pieces

1 medium (1 cup) sliced fresh leek

1/4 teaspoon finely chopped fresh garlic

2 cups fresh green beans, trimmed, cut into pieces

3/4 cups chicken broth

1/2 cup white wine or water

2 medium carrots, cut into 1/2-inch pieces

1 pound small new red potatoes, quartered

1 (15-ounce) can great Northern or cannellini beans, rinsed, drained

2 tablespoons chopped fresh rosemary

1/4 teaspoon salt

1/8 teaspoon pepper

How to make

  1. STEP 1

    Melt butter in 12-inch skillet until sizzling; add chicken pieces, leek and garlic. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until lightly browned. Add all remaining ingredients; mix lightly. Cook 4-6 minutes or until mixture comes to a boil.

  2. STEP 2

    Reduce heat to low. Cover; cook, stirring occasionally, 15-20 minutes or until vegetables are tender.

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