Get the Latest Recipes in your inbox:

Chicken and Mushroom Fajitas

Chicken and Mushroom Fajitas - A Copycat Recipe for Chilis Restaurant Chicken Fajitas. So GOOD!! @natashaskitchen

This post may contain affiliate links. Read my disclosure policy.

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!

MY LATEST VIDEOS

Chicken and Mushroom Fajitas - A Copycat Recipe for Chilis Restaurant Chicken Fajitas. So GOOD!! @natashaskitchen

For The Chicken Fajitas Marinade:

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

Chicken and Mushroom Fajitas

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)

Chicken and Mushroom Fajitas-2Chicken and Mushroom Fajitas-12

Serve Chicken Fajitas with (same as Chilis):

Small Flour Tortillas
Pico or our Favorite Salsa
Guacamole, or diced avocado
Sour Cream
Lettuce, finely chopped
Hot Sauce (I love a drizzle of Tabasco over the top)

Chicken and Mushroom Fajitas-4

How to Make the Chicken 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.

Chicken and Mushroom Fajitas-11

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.

Chicken and Mushroom Fajitas - A Copycat Recipe for Chilis Restaurant Chicken Fajitas. So GOOD!! @natashaskitchen

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.

Chicken and Mushroom Fajitas-3

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.

Chicken and Mushroom Fajitas-14

Assembling Chicken 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.

Chicken and Mushroom Fajitas - A Copycat Recipe for Chilis Restaurant Chicken Fajitas. So GOOD!! @natashaskitchen

Chicken and Mushroom Fajitas - A Copycat Recipe for Chilis Restaurant Chicken Fajitas. So GOOD!! @natashaskitchen

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.

Chicken and Mushroom Fajitas - A Copycat Recipe for Chilis Restaurant Chicken Fajitas. So GOOD!! @natashaskitchen

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. Recipe Here!

Chicken and Mushroom Fajitas - A Copycat Recipe for Chilis Restaurant Chicken Fajitas. So GOOD!! @natashaskitchen

Chicken and Mushroom Fajitas

5 from 9 votes
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Chicken and Mushroom Fajitas - A Copycat Recipe for Chilis Restaurant Chicken Fajitas. So GOOD!! @natashaskitchen
When my husband worked at Chilis Restaurant, he learned how to make these Mushroom Jack Fajitas. This recipe is less salty which we prefer. They're so satisfying and pretty simple to make.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium/ Easy
Servings: 6 servings

Ingredients

For The Chicken and Marinade:

  • 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 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:

  1. 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.
  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 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 (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 to sear and brown the edges and cook a total of 8 minutes. Season to taste.

Assembling the Fajitas:

  1. 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.
  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, 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.

Final Final Picmonkey Hashtag banner

Chicken and Mushroom Fajitas - A Copycat Recipe for Chilis Restaurant Chicken Fajitas. So GOOD!! @natashaskitchen

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • Jenny
    August 30, 2017

    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! Reply

    • Natasha's Kitchen
      August 30, 2017

      You’re welcome Jenny! I’m glad to hear how much everyone loves the recipe! Thanks for sharing your fantastic review! Reply

  • Marina
    December 1, 2016

    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! Reply

    • Natasha
      natashaskitchen
      December 1, 2016

      Hi Marina I do think that would work fine 🙂 You will have to bake longer if you’re starting with a cold dish. Reply

  • Marina
    August 1, 2016

    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? Reply

    • Natasha
      natashaskitchen
      August 1, 2016

      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. Reply

      • Marina
        August 2, 2016

        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? Reply

        • Natasha
          natashaskitchen
          August 2, 2016

          Yes! 🙂 I have those instructions under step 3 in the recipe above 🙂 Reply

  • Natasha
    July 19, 2016

    How much ahead of time can I marinate the chicken? Reply

    • Natasha
      natashaskitchen
      July 19, 2016

      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. Reply

  • doug
    February 17, 2016

    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. Reply

    • Natasha
      natashaskitchen
      February 17, 2016

      Doug, I’m so glad you enjoyed the recipe. Now I’m craving them again after reading your review 😏. Reply

  • Randy
    November 16, 2015

    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! Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      That is awesome!! I’m all smiles reading your review. Thank you so much Randy 🙂 Reply

  • Mira Halouchyk
    July 29, 2015

    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! Reply

    • Natasha
      natashaskitchen
      July 29, 2015

      That is so great! I can just imagine the feasting. Thanks for sharing your awesome review! Reply

  • Yuliya
    May 22, 2015

    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) Reply

    • Natasha
      natashaskitchen
      May 22, 2015

      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. Reply

  • Estera
    April 22, 2015

    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. Reply

    • Natasha
      natashaskitchen
      April 22, 2015

      Mmm we love sriracha sauce too! Tell your sister thank you from me! 🙂 Reply

  • Angelika
    April 21, 2015

    Made these today. They were delicious! So making these again. Reply

    • Natasha
      natashaskitchen
      April 21, 2015

      Angelika, thank you for the great review, enjoy :). Reply

  • Tabitha
    April 19, 2015

    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. Reply

    • Natasha
      natashaskitchen
      April 19, 2015

      That’s awesome! Thank you so much for sharing that with me. I’m so glad you enjoyed the recipe. 🙂 Reply

  • Selina
    April 12, 2015

    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!! Reply

    • Natasha
      natashaskitchen
      April 13, 2015

      Thank you Selina and thank you so much for voting for me. I sure appreciate you 🙂 Reply

  • Tiffany
    April 10, 2015

    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 🙂 Reply

    • Natasha
      natashaskitchen
      April 10, 2015

      That’s awesome! I’m so happy you enjoyed the fajitas 🙂 Reply

  • Galya
    April 8, 2015

    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? Reply

    • Natasha
      natashaskitchen
      April 8, 2015

      Thank you for such a great review Galya :). Best way to reheat them is in the oven, that’s what I do. Reply

  • These fajitas look really tasty! I love how it is so easy to mix it up too and add different tastes and flavors! Reply

    • Natasha
      natashaskitchen
      April 8, 2015

      Thank you Shelby! There definitely is room to experiment and change up the veggies and spices based on your preference. Reply

  • veronika gudimenko
    April 7, 2015

    This looks soooo Good:) All my fave foods combined into one awesome looking fajita. A must-try for me. Thank you Natasha! Reply

    • Natasha
      natashaskitchen
      April 7, 2015

      I would like to know how they turn out once you make them :). Reply

  • April 7, 2015

    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! Reply

    • Natasha
      natashaskitchen
      April 8, 2015

      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. 😉 Reply

      • April 9, 2015

        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 Reply

        • Natasha
          natashaskitchen
          April 10, 2015

          That’s so great! Sounds like you and your family are hockey fans :). What’s the weather like there? Reply

          • April 10, 2015

            Depends where. We are in Vancouver, same as in Seattle.:) Prairies and East Coast…um not so pleasant, just like Boston.:)

          • Natasha
            natashaskitchen
            April 10, 2015

            I’m all too familiar with Seattle weather 🙂

  • Julie
    April 7, 2015

    Is it okay if I marinade over night? Reply

    • Natasha
      natashaskitchen
      April 7, 2015

      Yes Julie, that should work fine :). Reply

  • 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! Reply

    • Natasha
      natashaskitchen
      April 7, 2015

      You are welcome Mirlandra :), I learned that from my hubby. Reply

  • buzzer
    April 7, 2015

    hello, do you have any good Pashka recipe?? Reply

  • April 7, 2015

    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 Reply

    • Natasha
      natashaskitchen
      April 7, 2015

      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! Reply

  • Liliya
    April 7, 2015

    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. 🙂 Reply

    • Natasha
      natashaskitchen
      April 7, 2015

      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! Reply

  • Perfect timing – I was just thinking about what to make tonight – I love that cheesy bacon topping 🙂 Reply

    • Natasha
      natashaskitchen
      April 7, 2015

      It’s just the way they do it at Chilis. It’s adds a little somethin’-somethin’ 🙂 Thanks Sue! Reply

  • April 7, 2015

    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! Reply

    • Natasha
      natashaskitchen
      April 7, 2015

      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 🙂 Reply

  • April 6, 2015

    Oh my goodness, this is so perfect! I going to crave it until I make it. 🙂 On menu for next week 🙂 Reply

    • Natasha
      natashaskitchen
      April 7, 2015

      Don’t you hate and love when that happens? 🙂 Reply

  • Augustine
    April 6, 2015

    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 :)) Reply

    • Natasha
      natashaskitchen
      April 6, 2015

      That’s awesome! I’m honored that my recipes are on your menu for the next two weeks :). Thanks for sharing that with me 🙂 Reply

      • Augustine
        April 12, 2015

        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 🙂 Reply

        • Natasha
          natashaskitchen
          April 13, 2015

          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! 🙂 Reply

Add comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.