Chicken and Mushroom Fajitas

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
Skill Level: Medium/ Easy
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


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.