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

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.

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.

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.

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

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.

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.

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