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Preheat your oven to 375°F.
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.
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.
Season the chicken thighs with salt, pepper, and Italian seasoning. Nestle the chicken into the rice mixture in the skillet.
Pour the undrained canned tomatoes over the chicken and rice.
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.
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.
Let the casserole rest for about 5 minutes, then garnish with freshly chopped parsley before serving.
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