Begin by bringing a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Once cooked, drain the orzo and set it aside.

Season the chicken thighs generously with salt and black pepper. In a large skillet, heat a mix of olive oil and butter over medium heat. Once the butter melts and begins to bubble, add the chicken pieces. Cook for 4-5 minutes on each side, until they are golden brown and reach an internal temperature of 165°F. Remove the chicken from the skillet and let it rest on a cutting board.

In the same skillet, maintain the heat and toss in the chopped yellow onion, red bell pepper, and broccoli florets. Cover the skillet and sauté for about 5-7 minutes, or until the vegetables are tender and their colors brighten. Stir in minced garlic and peas, cooking for an additional minute until fragrant and warmed through.

Return the sliced chicken to the skillet along with the cooked orzo. Then, add Greek yogurt and a splash of balsamic vinegar for a tangy kick. Gently mix everything together over low heat, ensuring the orzo absorbs the flavors, about 2-3 minutes.

Finally, sprinkle in dried basil and parsley, mixing well to integrate the herbs. Grate fresh parmesan cheese on top to add a nutty flavor. Serve warm directly from the skillet.