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

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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!

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

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

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 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)

Chicken and Mushroom Fajitas-4

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.

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 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.

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.

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

Chicken and Mushroom Fajitas

4.96 from 24 votes
Author: Natasha of NatashasKitchen.com
Chicken and mushroom fajitas
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.
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients 

Servings: 6 servings

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:

  • 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.
Course: Main Course
Cuisine: Mexican
Keyword: Chicken and Mushroom Fajitas
Skill Level: Medium/ Easy
Cost to Make: $$
Natasha's Kitchen Cookbook

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Daiva
    June 24, 2022

    Love the recipe! Can anything be substituted for the mushrooms? Although I LOVE mushrooms, hubby is not a fan of them.

    Reply

    • NatashasKitchen.com
      June 24, 2022

      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.

      Reply

    • Nicolas
      January 2, 2023

      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.

      Reply

    • Mary L Dante
      June 18, 2024

      I am anti-onion. I haven’t made these fajitas yet (later this week), but I plan to sauté some onions separately so hubby can add some to his fajita! I have no doubt that this recipe is 5-stars even though I haven’t made it yet. But every recipe I get from Natasha’s Kitchen is 5 star so I wouldn’t expect this to be anything less

      Reply

  • Rose Ann
    December 11, 2021

    I love your recipes, they’re delicious. Your presentation is perfect!

    Reply

    • Natashas Kitchen
      December 11, 2021

      You’re so nice! Thank you!

      Reply

  • Wally Albers
    April 26, 2021

    Very tasty!

    Reply

    • Natashas Kitchen
      April 26, 2021

      I’m so glad you enjoyed it!

      Reply

  • Hazel Colaco
    February 27, 2021

    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.

    Reply

    • Natashas Kitchen
      February 27, 2021

      Thank you for that wonderful compliment!

      Reply

  • Jim q
    January 13, 2021

    Damn, this was rlly good making it again tday and im 13 yrs old so it was rlly easy to make so THAAAANK UUU

    Reply

    • Natasha's Kitchen
      January 13, 2021

      You’re welcome, Jim. Great job too and keep it up!

      Reply

  • Rosa Martinez
    October 19, 2020

    I love everything you cook, they are fast delicious and so well explained. You are the best. Thank you.

    Reply

    • Natashas Kitchen
      October 19, 2020

      You’re so nice! Thank you for that wonderful compliment!

      Reply

  • Yevgenia
    September 6, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 6, 2020

      That sounds perfect! Thank you for your good comments and review. We hope you love every recipe that you’re going to try.

      Reply

  • Julia
    June 15, 2020

    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!

    Reply

    • Natashas Kitchen
      June 15, 2020

      You’re welcome Julia! That is the best when kids love what we moms make. That’s so great!

      Reply

  • Kathy
    May 6, 2020

    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!

    Reply

    • Natashas Kitchen
      May 6, 2020

      You’re welcome, Kathy! You’re so nice! Thank you for that thoughtful review!

      Reply

  • Nina
    May 3, 2020

    Another awesome dish by you. LOOOOOVVVEEEEDD it so much xx so did my kids!! The flavours combined were just melting in my mouth

    Reply

    • Natasha's Kitchen
      May 3, 2020

      Yay thank you for your great feedback Nina. I appreciate you sharing that with us!

      Reply

  • Stacey
    March 19, 2020

    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!

    Reply

    • Natasha
      March 19, 2020

      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.

      Reply

  • Augustine
    January 10, 2020

    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?

    Reply

    • Natashas Kitchen
      January 11, 2020

      Hi Augustine! I’m so glad you enjoyed this recipe! I have not tested that on steak but it does sound delicious!

      Reply

  • Maria
    October 18, 2019

    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?

    Reply

    • Natashas Kitchen
      October 18, 2019

      Hi Maria, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • 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

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