---
title: "Chicken & Artichoke Cassoulet"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-and-artichoke-cassoulet-55097ca46ced6ecc458b4568
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Quick
  - High Protein
  - French
  - Comfort Food
rating: 4.0
rating_count: 2100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Rich and savory with a satisfying cheesy topping
  - theme: Convenience
    text: Quick to make in under 35 minutes
image: "data/recipes/chicken-artichoke-cassoulet.jpg"
---
Preheat oven to 425°F. In a #small baking dish{}, toss @red onion{1%unit} (halved and thinly sliced), @grape tomatoes{1%cup} (halved), and @thyme{1%sprig} (leaves stripped) with ½ tbsp @olive oil{3%tbsp} and a pinch of @salt{1%tsp} and @pepper{1%tsp}. Bake until tomatoes soften and onion caramelizes ~{15%minutes}.

Meanwhile, drain and halve @artichoke hearts{1%unit}. Mince @garlic{2%cloves}. Coarsely chop @parsley{2%tbsp}. Zest and juice @lemon{1%unit}. Drain and rinse @cannellini beans{1%can}. Cut @chicken breasts{2%pieces} into ½-inch thick strips.

In a #medium bowl{}, toss chicken strips with garlic, lemon zest, half the lemon juice, and ½ tbsp olive oil. Season with salt and pepper.

In a #small bowl{}, combine @panko breadcrumbs{½%cup}, @mozzarella cheese{½%cup}, half the parsley, and 2 tsp olive oil. Season with salt and pepper.

Heat ½ tbsp olive oil in a #large pan{} over high heat. Working in batches, cook chicken strips until golden brown ~{4%minutes}, turning occasionally.

Add chicken to baking dish along with cannellini beans, artichokes, and remaining lemon juice. Toss to combine. Top with panko mixture and bake until chicken is cooked through and panko is golden brown ~{7%minutes}.

Serve cassoulet immediately and sprinkle with remaining parsley.