Sprinkle both sides of chicken with salt and black pepper. In large skillet, heat oil over medium heat. Add chicken; cover and cook 16 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to paper towel-lined plate.
In same skillet with drippings, cook artichokes, bell pepper and onion over medium-high heat 4 minutes or until tender, stirring occasionally. Add garlic, oregano and parsley; cook 1 minute or until fragrant, stirring frequently. Add broth; heat to a simmer, scraping browned bits from bottom of skillet with wooden spoon. Reduce heat to low. Add orzo; cover and cook 9 minutes or until orzo is al dente, stirring occasionally. Stir in sauce; cook 2 minutes or until heated through, stirring frequently. Add chicken; cover and cook 3 minutes or until heated through. Makes about 3 cups orzo mixture.
Serve chicken over orzo mixture sprinkled with cheese and dill.
