Preheat oven to 350 degrees F (180 degrees C).
Heat Canola Oil (1/2 tablespoon) in a cast iron or oven-safe skillet over medium-high heat. Pat Chicken Thigh (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 tablespoon) until hot over medium-high heat. Add White Mushroom (1 package) and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate.
Once they have browned, give them a stir and continue to cook for 1-2 minutes.
Add Garlic (2 clove) 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 cup), Orzo Pasta (6 ounce), Garden Vegetable Cream Cheese (4 ounce), Fresh Parsley (1 tablespoon), Italian Seasoning (1/2 teaspoon), Kosher Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Once the cream cheese is fully incorporated, add the chicken back to the pan with the skin side up. Push chicken thighs down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
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.
Remove from oven and allow to rest for 2 minutes prior to serving.