Preheat oven to 375℉. Season the chicken with the dried thyme, salt, and pepper. Heat a large cast iron or oven safe skillet over medium-high heat. Add two tablespoons of the butter and the olive oil. Once melted, add chicken and sear for 4 minutes on each side. Remove chicken from pan and set aside.

Reduce heat to medium and add the garlic and shallots. Sauté for 1 minute or until fragrant, stirring constantly. Add the grapes and add the chicken back into the pan. Add the white wine and chicken stock. Nestle the fresh thyme sprigs between the chicken. Bake for about 20 minutes or until chicken is cooked through, depending on how thick the breasts are.

Meanwhile, make the garlic bread. Spread your bread slices with softened butter, then spread them liberally with the garlic herb cheese. Sprinkle with grated parmesan. Place on a baking sheet. When chicken has 10-12 minutes left, place the garlic bread in the oven and bake until golden. The chicken and bread should finish at the same time, but keep an eye on the bread..you don't want it to burn!

Once chicken is cooked, remove from oven and add the remaining tablespoon of butter. Stir until melted. Sprinkle the dish with extra chopped fresh thyme and serve with the garlic bread.