Cook orzo according to package instructions. Drain and set aside.

Season chicken with salt and pepper on both sides.

In a large skillet over medium heat, add butter and oil. Add chicken to the skillet. Cover and cook for about 4-5 minutes. Flip chicken over and cook additional 4-5 minutes until cooked through to at least 165 degrees. Transfer chicken to cutting board.

Add onions, peppers, and broccoli to the same skillet. Cover and cook until veggies are tender. Add minced garlic and peas and cook another minute.

Cut chicken thighs up into slices or cubes and toss into the veggie mixture. Add cooked orzo, greek yogurt and balsamic vinegar to the skillet and stir to combine.

Season with parsley, basil and parmesan cheese and stir to combine.

Serve with fresh chopped parsley and extra parmesan cheese (optional). I also like to sprinkle the top with red pepper flakes for a little spice. Enjoy!