1️⃣ Preheat your oven to 375°F (190°C). 🔥

2️⃣ In a large skillet, heat the olive oil over medium heat and sauté the onion, garlic, and bell pepper until they’re soft and fragrant, about 5 minutes. 🍳

3️⃣ Stir in the rice and let it toast slightly for 2 minutes, then pour in the chicken broth and bring the mixture to a gentle simmer. 🍚

4️⃣ Season the chicken thighs with salt, pepper, and Italian seasoning. Nestle the chicken into the rice mixture in the skillet. 🍗

5️⃣ Pour the undrained canned tomatoes over the chicken and rice. The juice from the tomatoes will mingle with the other ingredients, making everything oh-so-flavorful. 🍅

6️⃣ Cover the skillet with foil or a lid and bake in the preheated oven for 35 to 40 minutes, or until the chicken is fully cooked and the rice has absorbed all the liquid. ⏳

7️⃣ Remove the casserole from the oven, sprinkle the shredded mozzarella cheese on top, and bake for an additional 5 minutes uncovered, until the cheese is melty and slightly golden. 🧀

8️⃣ Let the casserole rest for about 5 minutes, then garnish with freshly chopped parsley before serving. This lets all those delicious flavors really come together. 🌿