Heat the olive oil in your large skillet over medium-high heat. Add the diced chicken breast and season lightly with salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through. Remove from the pan and set aside.
In the same pan, add the chopped onion, garlic, and diced red bell pepper. Sauté for 3-4 minutes until the onion becomes translucent and the peppers soften.
Add the orzo pasta directly to the pan with the sautéed vegetables. Stir frequently for 1-2 minutes to lightly toast the pasta.
Pour in the chicken broth, then sprinkle in the dried oregano, dried thyme, and season with salt and pepper. Stir everything together and bring it to a gentle boil.
Reduce the heat to low, cover the pan with a lid, and let the orzo simmer for about 10-12 minutes. Check occasionally to ensure the pasta is tender and the liquid is mostly absorbed. If needed, add a splash more broth or water to prevent sticking.
Return the cooked chicken to the pan along with the halved cherry tomatoes and sliced kalamata olives. Gently stir to combine and cook uncovered for another 2-3 minutes to warm everything through.
Turn off the heat and sprinkle the crumbled feta cheese over the top. Garnish with a handful of fresh parsley for a pop of color and freshness. Serve immediately and enjoy.
