Pat chicken dry with paper towels and season all over with 1 teaspoon of the salt, the pepper, the garlic and the onion powder.
Heat olive oil in a large saucepan over medium-high heat. Once the oil is glistening, add the chicken in a single layer. Cook, undisturbed, until the chicken is lightly browned, 4-5 minutes per side. Transfer the chicken to a plate.
Add butter to the saucepan and reduce the heat to medium. Once the butter has melted, add shallots and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, about one more minute.
Add the white wine and bring to a simmer, cook, stirring, until wine has reduced by half, about 3 minutes. Add in the orzo, and the Bonafide Provisions Chicken Broth along with the remaining ½ teaspoon of salt. Return the chicken and any collected juices to the saucepan. Bring to a simmer and cook, stirring often, until pasta is tender and chicken cooked, about 12-15 min.
