Chicken and Mushroom Fajitas
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When my husband worked at Chilis Restaurant, he learned how to make these Mushroom Jack Chicken Fajitas. This copycat recipe comes pretty close, but it’s less salty which we prefer. Even though they no longer have this item on the menu, they can still make it upon request so my hubby and I order them every time we eat there and always split the dish. It’s so much food!
These totally give us that Chilis Fajitas craving fix. They’re so satisfying and pretty simple to make. Our son loves them too. Let your kiddos pick their favorite toppings and they’ll eat them up quick!
Ingredients:
1 1/2 to 2 lbs Chicken Breast, sliced in half lengthwise
1/3 cup cilantro, chopped
3 garlic cloves, minced
Juice of 1 lime (about 2 Tbsp)
4 Tbsp olive oil
1/2 tsp cumin
1/2 tsp paprika
1 tsp chili powder
1/2 tsp salt and 1/4 tsp black pepper, or to taste
Other Fajita Ingredients:
2 large bell peppers, cored and sliced into strips
1 medium/large yellow onion, sliced into 1/4″ wide strips
1/2 lb mushrooms, thickly sliced
4 oz Monterey Jack Cheese, shredded
4 Strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)
Serve Mushroom Jack Fajitas with (same as Chilis):
Small Flour Tortillas
Pico or Roasted Tomato Salsa
Guacamole, or diced avocado
Sour Cream
Lettuce, finely chopped
Hot Sauce (I love a drizzle of Tabasco over the top)
How to Make the Mushroom Jack Fajitas:
1. Combine marinade in a medium bowl. Slice chicken in half lengthwise so you end up with about 1/2″ thick chicken cutlets (they will marinate faster and be more flavorful if you slice this way). Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.
2. To Grill Chicken (the most authentic way):
Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create the fancy grill marks.
3. To Saute Chicken:
Heat a large non-stick (cast iron is best – it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (about 3 min per side).
Preparing Veggies:
1. Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside.
2. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes for a total of 8 minutes. This will allow them to sear and brown on the edges. Season to taste with salt and pepper. PS. If you have a grilling basket, you can totally grill the veggies on the BBQ.
Assembling Chicken and Mushroom Fajitas:
1. Slice chicken into 1/4″ thick strips and place over the cooked vegetables. Top with sautéed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted.
2. Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use.
3. To assemble individual fajitas, we spread the center of the warm tortilla with sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by a drizzle of salsa or hot sauce. Mmmm. Yum! And so much healthier than eating out!
P.S. We love serving chicken fajitas with our roasted salsa.
Chicken and Mushroom Fajitas
Ingredients
For The Chicken and Marinade:
Other Fajita Ingredients:
- 2 large bell peppers, cored and sliced into strips
- 1 medium/large yellow onion, thickly sliced
- 1/2 lb mushrooms, thickly sliced
- 4 oz Monterey Jack Cheese, shredded
- 4 Strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)
Serve with (same as Chilis):
- Small Flour Tortillas
- Pico or Salsa, Guacamole or diced avocado, Sour Cream, Lettuce, Hot Sauce
Instructions
How to Make the Chicken:
- Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about 1/2" thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.
- To Grill Chicken (the most authentic way): Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.
- To Saute Chicken: Heat a large non-stick (cast iron is best - it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (3 min per side).
Preparing Veggies:
- Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside.
- In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.
Assembling the Fajitas:
- Slice chicken into 1/4" thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted.
- Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use.
- To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Love the recipe! Can anything be substituted for the mushrooms? Although I LOVE mushrooms, hubby is not a fan of them.
Hi Daiva! I have not tested an alternative but you can probably just leave them out or increase the number of other veggies to replace some of the volume.
I have an anti-mushroom family member too. What I did was cook the mushrooms and then just didn’t put it back. Those of us who wanted them just put a few in our tacos.
I love your recipes, they’re delicious. Your presentation is perfect!
You’re so nice! Thank you!
Very tasty!
I’m so glad you enjoyed it!
All your recipes are very tasty and to perfection. And you are very good teacher. You help your followers to use ingredients that are easily accessible and what we have. Thank you.
Thank you for that wonderful compliment!
Damn, this was rlly good making it again tday and im 13 yrs old so it was rlly easy to make so THAAAANK UUU
You’re welcome, Jim. Great job too and keep it up!
I love everything you cook, they are fast delicious and so well explained. You are the best. Thank you.
You’re so nice! Thank you for that wonderful compliment!
I have made these fajitas a couple of times now. These are delicious, and my husband and kids love them. We grow several varieties of sweet peppers in our garden, and this is a perfect way to use them!
That sounds perfect! Thank you for your good comments and review. We hope you love every recipe that you’re going to try.
Made these and they were amazing!!!! I did also make a side of Mexican rice and dinner was a hit even with the little ones! Thank you!
You’re welcome Julia! That is the best when kids love what we moms make. That’s so great!
Absolutely the best Fajitas I have ever made or eaten!!! Thank you, Natasha. Your name has become a staple in our home. Every recipe I try has been amazing! My family raves about every dish. Move over chefs from Food Network, Natasha is hard to beat!
You’re welcome, Kathy! You’re so nice! Thank you for that thoughtful review!
Another awesome dish by you. LOOOOOVVVEEEEDD it so much xx so did my kids!! The flavours combined were just melting in my mouth
Yay thank you for your great feedback Nina. I appreciate you sharing that with us!
I’m making these tonight! I was wondering if you husband knows Chilis salsa recipe? I have tried one that claims to be a copycat but it wasn’t the salsa I know and love.
Thanks!
Hi Stacey, I have made it in the past and it was very close but I have to track down that recipe. It’s been a few years. If I find it, I can share it.
We love this dish so much that we want to make it for our mom’s milestone’s birthday party. Would I be able to use the same seasoning on a steak?
Hi Augustine! I’m so glad you enjoyed this recipe! I have not tested that on steak but it does sound delicious!
I just made it last night flavor was amazing. Love the recipe I’m definitely making it again. I’m wondering if the chicken marinade would work for chicken leg quarters, thighs etc?
Hi Maria, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Thank you soooo much for the great recipe. My husband and I always ordered these and were really sad when we couldn’t order them anymore. I’ve made them a couple of times now, once for company and everybody raved about them. The only thing I changed was making extra of the seasoning in the marinade so I could sprinkle some over the veggies as they cooked. Will definitely be a recipe that will be made over and over. Thanks again!
You’re welcome Jenny! I’m glad to hear how much everyone loves the recipe! Thanks for sharing your fantastic review!
Hi Natasha,
Do you think it’d be okay to prep everything ahead and bake it at a later time? I want to make them for a party.
Thanks!
Hi Marina I do think that would work fine 🙂 You will have to bake longer if you’re starting with a cold dish.
Hi natasha, is there a alternative way of cooking the chicken if you dont have a grill? I try to avoid sautéing chicken on a pan because it always turns out so dry! any tips?
Hi Marina, I prefer to either grill or sauté chicken breast because I can watch for doneness versus the oven which is a little harder to monitor and I agree chicken breast is very unforgiving if it is overcooked.
Thank you for your reply if i use a skillet or a grill pan, what stove heat setting should i cook it over? for how long?
Yes! 🙂 I have those instructions under step 3 in the recipe above 🙂
How much ahead of time can I marinate the chicken?
Hi Natasha, I haven’t tested this for extend periods of time because it doesn’t need to be marinated longer but I would guess no longer than 8 hours.
That was amazing, they tasted exactly the same. Thank you so much,chillis here in Tennessee doesn’t make them anymore because they no longer have mushrooms. But I do, thanks again.
Doug, I’m so glad you enjoyed the recipe. Now I’m craving them again after reading your review 😏.
I’ve been missing these from the Chili’s menu…. so made these for the family! I have to tell everyone these are AWESOME! The kids, wife &I and G’MA thought they were great. Thanks for the recipe… it’s a keeper!
That is awesome!! I’m all smiles reading your review. Thank you so much Randy 🙂
Made these yesterday for a party of 12. I also made your guacamole and summer salsa. They were a BIG hit. So juicy and yummy! Thank You so much for the recipies!
That is so great! I can just imagine the feasting. Thanks for sharing your awesome review!
Delicious recipe (especially great chicken marinade!)
Would suggest hearing up tortillas on skillet (30 sec each side, medium) instead. Warmed up in microwave as a batch and they were just tearing apart 🙁 had to pause dinner and crisp them up on the skillet. (or maybe my tortillas were weird)
Yuliya, were your tortillas fresh and did you use a moist paper towel? Without a moist paper towel, they may dry up. I haven’t had the same issue with mine, but the skillet idea would work just as well.
My sister made them and said it was very tasty and delicious and that I needed to make them to.
I made it last week. So yummy! My husband and I really like it. Ate it with sour cream and Sarachia sauce. I put some chicken to marinate to make it again tomorrow.
Thank you.
Mmm we love sriracha sauce too! Tell your sister thank you from me! 🙂
Made these today. They were delicious! So making these again.
Angelika, thank you for the great review, enjoy :).
I made this last week ,I skip the bacon because I didn’t have any , it was delicious I add soy sos in the veggies . Thank you Natasha for this recipe.
That’s awesome! Thank you so much for sharing that with me. I’m so glad you enjoyed the recipe. 🙂
Hello Natasha!!
Congratulations to you and your family with your new little angel. I’m sure you are enjoying every minute.
Thank you for this new recipe. It was a big hit with my always-ravenous teenagers and husband.
I voted for you on Saveur–Good luck!!
Thanks again!!
Thank you Selina and thank you so much for voting for me. I sure appreciate you 🙂
I made these last night with chicken thighs and didn’t add the bacon and cheese. The flavors were A-May-Zing!! I loved it so much, I ate it again for lunch today 🙂
That’s awesome! I’m so happy you enjoyed the fajitas 🙂
I made these last night and they were amazing!!1 My husband was so impressed!!
I have about half leftover… do these reheat well? If so, what method do you recommend?
Thank you for such a great review Galya :). Best way to reheat them is in the oven, that’s what I do.
These fajitas look really tasty! I love how it is so easy to mix it up too and add different tastes and flavors!
Thank you Shelby! There definitely is room to experiment and change up the veggies and spices based on your preference.
This looks soooo Good:) All my fave foods combined into one awesome looking fajita. A must-try for me. Thank you Natasha!
I would like to know how they turn out once you make them :).
Looks delicious, Natasha! Whenever we visit the US, don’t cease to be shocked with portion sizes in a restaurant that are double or triple Canadian ones. And the final bill is funny too LOL. Hope you and your sweet baby are doing great!
Thank you so much. I had no idea you lived in Canada! Yes I agree, our portion sizes in restaurants are very ridiculous. Although it serves us well since we can share some dishes. 😉
Yep, I am. Living a Canadian dream life lol. In hockey rinks although Americans think we play hockey on frozen ponds only.:) I seriously heard that this winter at my son’s hockey tournament in Seattle lol
That’s so great! Sounds like you and your family are hockey fans :). What’s the weather like there?
Depends where. We are in Vancouver, same as in Seattle.:) Prairies and East Coast…um not so pleasant, just like Boston.:)
I’m all too familiar with Seattle weather 🙂
Is it okay if I marinade over night?
Yes Julie, that should work fine :).
So that is how you make those grill marks! I always just assumed that was the grill pattern. Thanks – fun to learn something new. This looks wonderful! Anything with cheese and mushrooms just has to be good!
You are welcome Mirlandra :), I learned that from my hubby.
hello, do you have any good Pashka recipe??
I highly recommend to try this Paska Easter Bread :).
Bacon and mushroom fajitas?! You got a winner here Natasha. I usually include a bit of soy sauce in my fajitas. I learned that from my mom, not sure why but it afds a bit more meaty flavor. Also did you know the olive oil in the marinade is essential for bridging out the flavor of fat-soluble spices like cumin? I’m always interested in the science and why behind cooking
That’s great to know! Thanks for sharing that Matt :). I love the idea of adding soy sauce! I’ll definitely try that next time!
My sister showed me your website. I’m glad I looked into it. You recipes are easy to make and easy to follow. I prefer more videos of course but pictures will do as well. Can’t wait to try this new recipe.
P.S. Congrats on your new adorable baby. 🙂
Hi Liliya and welcome to my blog! 🙂 We’ll get back into the swing of things with video as soon as we can. It’s a real challenge with having a baby at home and her schedule is so unpredictable. Thank you!
Perfect timing – I was just thinking about what to make tonight – I love that cheesy bacon topping 🙂
It’s just the way they do it at Chilis. It’s adds a little somethin’-somethin’ 🙂 Thanks Sue!
Yum! The chicken looks so flavorful in the marinade! I really can’t wait for all of the rain to stop so we can start grilling too. This is a great dish for dinner, something my husband would love!
We’ve been having some light showers here too, but the BBQ is in a covered area thankfully ;). I hope you both enjoy these fajitas 🙂
Oh my goodness, this is so perfect! I going to crave it until I make it. 🙂 On menu for next week 🙂
Don’t you hate and love when that happens? 🙂
This looks so yummy! Can’t wait to try it! I’m cooking the next 2 weeks dinner using all your recipes! Now I’ll have to make some adjustments to next weeks’ meals :))
That’s awesome! I’m honored that my recipes are on your menu for the next two weeks :). Thanks for sharing that with me 🙂
I don’t know where to start! This was on the menu tonight. My husband and I cannot stop saying how good this was as we were eating it! I added more garlic, lime juice, cumin, paprika, and chili powder than what the recipe calls for. I also marinated the chicken in the morning for about 8+ hours in a large ziplock bag. I didn’t add any salt because I forgot, but turned out, we didn’t need it! The flavor combined together was AMAZING! I cooked everything on a griddle and skipped the broiling step. We had it with Sriracha sauce. Thank you!!! God bless you and your family 🙂
I’m so happy you both loved it!! Thanks so much for sharing your changes :). Marinating the chicken longer probably produced an even better flavor. Now I’m craving fajitas again! 🙂