Skillet Chicken and Orzo

Heat Canola Oil (1/2 Tbsp) in a cast iron or oven-safe skillet over medium-high heat. Pat Chicken Thighs (6) dry with a paper towel. When the oil is hot, add chicken thighs and cook about 5-6 minutes on each side until skin is browned. Remove to a plate.

Using the same skillet, heat the remaining Canola Oil (1/2 Tbsp) until hot over medium-high heat. Add White Mushrooms (1 pckg) and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate.

Add Garlic (2 cloves) and Shallot (1) and cook for 3-5 minutes until starting to soften, stirring occasionally.

Add White Wine (1/4 cup) and allow to reduce for about 3 minutes.

Stir in Chicken Broth (1 1/2 cups) , Orzo Pasta (1 cup) , Garden Vegetable Cream Cheese (1/2 cup) , Fresh Parsley (1 Tbsp) , Italian Seasoning (1/2 tsp) , Kosher Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) .

Remove from oven and turn oven to broil. Sprinkle with Grated Parmesan Cheese (1/3 cup) and broil for 1-2 minutes to melt the cheese.