• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Season the chicken pieces with salt and pepper.
• Add the chicken to the skillet in a single layer and cook until golden brown and cooked through, about 6 minutes, turning once halfway.
• Remove the chicken from the skillet and set aside.

Sauté the Vegetables:

• In the same skillet, melt 3 tablespoons of butter over medium heat.
• Add the finely chopped onion and sauté for about 4 minutes until softened.
• Add the sliced mushrooms and cook until they are golden brown and have released their moisture, approximately 4 minutes.
• Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Prepare the Sauce:

• Pour in 1 1/2 cups of chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
• Add the fresh thyme leaves and paprika, stirring to combine.
• Bring the mixture to a simmer and let it reduce by about half, which should take approximately 2 minutes.

Thicken the Sauce:

• In a small bowl, whisk together the remaining 2 tablespoons of chicken broth with 2 teaspoons of cornstarch until smooth.
• Pour this cornstarch mixture into the skillet, stirring continuously until the sauce thickens, about 1 minute.

Combine and Finish:

• Reduce the heat to medium-low.
• Add the softened cream cheese to the skillet, stirring until it melts completely and the sauce is smooth.
• Return the cooked chicken to the skillet, tossing to coat it evenly with the sauce.
• Season with additional salt and freshly ground black pepper to taste.

Serve:

• Prepare egg noodles or rice according to package instructions.
• Serve the chicken stroganoff over the cooked noodles or rice.
• Garnish with chopped fresh parsley and a sprinkle of paprika, if desired.