Step 1

Heat 1 Tbsp oil in a 12-inch skillet over medium-high heat.

Step 2

Dab chicken dry with paper towels and season lightly with salt and pepper, add to skillet in a single layer.

Step 3

Let cook until chicken is cooked through in center and golden brown on exterior about 6 minutes, turning once halfway through. Transfer to sheet of foil and wrap to keep warm.

Step 4

Melt 3 Tbsp butter in same skillet set over medium heat. Add onion and saute 4 minutes.

Step 5

Add mushrooms and saute until reduced in size and golden brown, about 4 minutes. Add garlic and saute 30 seconds longer.

Step 6

Pour in 1 1/2 cups chicken broth, thyme and paprika. Bring to a simmer and let simmer until chicken broth has reduced by about half, about 2 minutes.

Step 7

Meanwhile whisk together remaining 2 Tbsp chicken broth with cornstarch. Pour cornstarch mixture into mixture in skillet and let cook, whisking constantly, until thickened, about 30 seconds.

Step 8

Reduce heat to medium-low, add cream cheese and cook and whisk until melted. Season sauce with salt and pepper to taste. Return chicken to sauce and toss.

Step 9

Serve warm over egg noodles or rice, sprinkled with parsley and more paprika if desired.