This creamy chicken fajita rice bake is one of those dinners that looks like you put in way more effort than you actually did — and honestly, those are my favorite kinds of recipes.

I wanted something creamy, comforting, and filling, but still simple enough to throw together on a busy night. I also wanted it to be a true one-pan situation — raw chicken, uncooked rice, everything baked together — because if I can avoid extra dishes, I absolutely will.

This chicken fajita rice bake checks all of those boxes.

Let’s talk about the sauce for a second, because this is where people tend to second-guess themselves. It looks thin going in. Almost too thin. That’s intentional. The extra liquid is what allows the rice to fully cook in the oven while also creating that creamy, saucy texture once everything bakes together. As it cooks — and especially as it rests — the sauce thickens beautifully.

The key is cutting the chicken small so it cooks evenly with the rice. No pre-cooking, no searing, no extra pans. You season it, layer it, cover it, and let the oven do the work.

This is also one of those meals that somehow works for everyone. It’s flavorful but not spicy, creamy without being heavy, and customizable if people want to add avocado, sour cream, salsa, or hot sauce at the table. My kids eat it as-is, and I usually top mine with extra cilantro and a squeeze of lime.

Another reason I love this recipe is that it’s great for meal prep. It holds up really well in the fridge and reheats beautifully. The sauce thickens as it sits, so when reheating I just add a splash of broth and it’s perfect again.

If you’re someone who wants dinner and leftovers without cooking twice, this is the kind of recipe you’ll come back to again and again.