Halve, peel, and thinly slice the onion. Peel and finely dice the carrot. Strip the thyme leaves from the stems and roughly chop. Mince or grate the garlic. Finely chop the parsley. Drain and rinse the butter beans.

Heat 1 tablespoon butter in a medium oven-proof pan over medium heat. Add the onion and carrot to the pan and cook, tossing, 7-8 minutes, until softened and slightly caramelized. Add the garlic and thyme to the pan and cook 30 seconds, until fragrant. Season with salt and pepper.

Add 2 cups water and the stock concentrates to the pan and stir to combine. Bring to a boil, then add the chicken thighs to the pan. Cover and reduce to a low simmer for 12-14 minutes, until chicken is cooked through.

Heat boiler to high or oven to 500 degrees. Remove the chicken thighs from the liquid and shred with two forks. Return the shredded chicken to the pan along with the butter beans and toss to combine. Increase heat to medium-high and simmer, stirring occasionally, until liquid thickens and is reduced by half. Season with salt and pepper.

While the sauce reduces, combine in a small bowl the panko, chopped parsley, Parmesan, 1/2 tablespoon olive oil, and a pinch of salt and pepper.

Once the sauce has reduced, remove pan from heat. If you do not have an oven-proof pan, transfer chicken mixture to a small (8x8”) baking dish. Sprinkle the pan with the panko mixture. Place the pan under the broiler for 2-3 minutes, until golden brown. Divide between bowls and enjoy!