Generously season the chicken thighs on all sides with Creole Trinity & Herb, Magic Poultry Seasoning, lemon pepper, paprika, Cajun seasoning, and garlic powder.

Heat olive oil in a large skillet over medium heat. Add chicken thighs skin-side down and cook until the skin is golden and crispy. Flip and cook the other side until the chicken is almost cooked through. Remove from the pan and set aside.

Place lemon halves cut-side down in the same pan and let them char until caramelized and fragrant. Remove and set aside with the chicken.

In the same pan, add the diced shallot and sauté until softened. Add garlic and cook until fragrant, about 30 seconds.

Pour in the white wine and let it simmer until reduced slightly, scraping up all the flavorful bits from the pan.

Stir in the dried orzo and chicken broth. Bring to a simmer and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

(You can double the orzo and broth if you want a larger batch.)

Once the orzo is almost done, stir in the heavy cream and Parmesan cheese until creamy and smooth.

Nestle the chicken thighs back into the pan. Squeeze the charred lemon juice over everything, sprinkle with fresh parsley, and let it warm through.

Serve straight from the skillet while hot and creamy.