Chicken and Mushroom Fajitas

Updated: Jan 14


If you think combining chicken and mushrooms would make a great fajita you're right! I love both ingredients and together they made a burst of flavor in these delicious wraps. Give these a try and I bet you will love them!



Ingredients for Chicken and Mushroom Fajitas:


Chicken:

2 pounds chicken cutlets

8 ounces mushrooms, stems discarded and caps sliced

1 medium onion, sliced

1 green bell pepper, cored and sliced

1 red bell pepper, cored and sliced

1/4 cup fresh lime juice

1/4 cup grapeseed oil + more for cooking

5 cloves garlic, minced

3/4 teaspoon cumin

1/2 teaspoon kosher salt + more for seasoning

1/2 teaspoon chili powder

1/4 teaspoon chipotle powder

black pepper


Serve the fajitas with tortillas, guacamole, and sour cream.


Time-Saving Tip: Cut the vegetables earlier in the day.


Let's see what we need.


We're ready to cook.


Combine the chicken, garlic, oil, lime juice, cumin, chipotle powder, chili powder, 1/2 teaspoon salt, and smoked paprika. Let rest while cooking the vegetables.


Heat 1 tablespoon of oil in a pan. Add the mushrooms, lightly season with salt and pepper; saute. When the mushrooms have released their liquid, and it has evaporated, transfer to a dish.


Add 2 tablespoons of oil to the pan along with the sliced onion. Saute over high heat for a minute.


Add the peppers and lightly season with salt and pepper. Saute over medium-high heat until vegetables are just starting to get tender. This should take about 5-6 minutes. Transfer the onions and pepper to a platter. Once off the heat, they will continue cooking a bit.


Before cooking the chicken, drain it on a paper towel-lined dish. Using another paper towel, pat the chicken to get rid of some of the liquid. It doesn't have to be dry - just drier. Then in the same pan, heat 1 tablespoon of oil and add the meat. Cook for 4 minutes and then flip the chicken. After a few minutes, turn the chicken again. Continue doing this until the chicken registers 160 degrees on an instant-read thermometer. Let rest for about 10 minutes before cutting.

Toss the mushrooms with the pepper mixture and add the sliced chicken.




I like to heat up the tortillas. It really makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove you can heat the tortillas in the oven. Just wrap them in foil. Once the tortillas are ready the fajitas can be assembled.









It's ready! Chicken and Mushroom Fajitas are delicious. I love that these fajitas are loaded with veggies, are full of flavor, and that everyone loves them.


Enjoy!


Chicken and Mushroom Fajitas:


Chicken:

  • 2 pounds chicken cutlets

  • 8 ounces mushrooms, stems discarded and caps sliced

  • 1 medium onion, sliced

  • 1 green bell pepper, cored and sliced

  • 1 red bell pepper, cored and sliced

  • 1/4 cup fresh lime juice

  • 1/4 cup grapeseed oil + more for cooking

  • 5 cloves garlic, minced

  • 3/4 teaspoon cumin

  • 1/2 teaspoon kosher salt + more for seasoning

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon chipotle powder

  • black pepper


  • Serve the fajitas with tortillas, guacamole, and sour cream.

  • Combine the chicken, garlic, oil, lime juice, cumin, chipotle powder, chili powder, 1/2 teaspoon salt, and smoked paprika. Let rest while cooking the vegetables.

  • Heat 1 tablespoon of oil in a pan. Add the mushrooms, lightly season with salt and pepper; saute. When the mushrooms have released their liquid, and it has evaporated, transfer to a dish.

  • Add 2 tablespoons of oil to the pan along with the sliced onion. Saute over high heat for a minute.

  • Add the peppers and lightly season with salt and pepper. Saute over medium-high heat until vegetables are just starting to get tender. This should take about 5-6 minutes. Transfer the onions and pepper to a platter. Once off the heat, they will continue cooking a bit.

  • Before cooking the chicken, drain it on a paper towel-lined dish. Using another paper towel, pat the chicken to get rid of some of the liquid. It doesn't have to be dry - just drier. Then in the same pan, heat 1 tablespoon of oil and add the meat. Cook for 4 minutes and then flip the chicken. After a few minutes, turn the chicken again. Continue doing this until the chicken registers 160 degrees on an instant-read thermometer. Let rest for about 10 minutes before cutting.

  • Toss the mushrooms with the pepper mixture and add the sliced chicken.

  • I like to heat up the tortillas. It really makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove you can heat the tortillas in the oven. Just wrap them in foil. Once the tortillas are ready the fajitas can be assembled.

  • Time-Saving Tip: Cut the vegetables earlier in the day.