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Heat oil in a large ovenproof frying pan over medium-high heat. Add chicken. Cook, turning, for 8 to 10 minutes or until chicken is just cooked through. Transfer to a plate.
Melt butter in the same pan over medium-high heat. Add onion and thyme. Cook, stirring, for 10 to 12 minutes or until golden brown and caramelised. Blend cornflour with ¼ cup stock in a small bowl until smooth. Add remaining 1 ¼ cup stock and Worcestershire sauce to pan. Simmer, uncovered, for 2 minutes. Add cornflour mixture to pan. Season with pepper. Cook, stirring, for 2 minutes or until sauce thickens. Preheat grill.
Add chicken to pan. Cook, turning, for 2 minutes or until heated through. Top chicken with cheese. Grill for 5 minutes or until cheese is melted. Sprinkle with parsley. Serve with beans and bread.