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First, heat a tablespoon of olive oil in a non-stick pan over a medium-high heat.
Add the chicken thighs to the pan and cook until each side is golden brown, about 5 minutes per side. Once done, remove from the pan and set aside.
Now add the garlic and mushrooms to the pan and cook until beginning to turn golden brown, then add the stock, cornflour and light cream cheese.
Simmer until the consistency turns from a thin liquid to slightly thicker sauce.
Add the chicken thighs back to the pan and heat up slightly. If you feel the sauce is thickening too much, loosen with some hot water.
Serve with a sprinkle of chopped parsley and freshly cracked black pepper.