Juicy, tender chicken skewers coated in a rich garlic-parmesan butter sauce — these Garlic Parmesan Chicken Skewers are always a hit. Whether I cook them in the oven, air fryer, or on the grill, they come out perfectly golden with a savory, cheesy coating that tastes incredible. I love how quick they are to prepare while still feeling special enough to serve for guests.
Why You’ll Love This Recipe
I love this recipe because it delivers bold flavor with minimal effort. The garlic-parmesan butter gives the chicken a rich, savory finish, and the skewers cook quickly no matter which method I use. It works with any cut of chicken, and the final broil makes the edges perfectly crisp without drying the meat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup grated Parmesan cheese, plus extra for serving
To Serve:
¼ teaspoon freshly cracked black pepper
Extra chopped parsley (optional)
Directions
If using wooden skewers, soak them in water for 30 minutes so they don’t burn.
Preheat the oven to 410°F (210°C).
Add the cubed chicken to a bowl and toss with olive oil, salt, garlic powder, onion powder, and paprika until evenly coated.
Thread the seasoned chicken pieces onto skewers, pressing them close together so they stay juicy.
Arrange the skewers on a foil-lined baking sheet. Bake for 5 minutes, then flip the skewers and bake for another 5 minutes.
While the chicken cooks, make the garlic-parmesan sauce: whisk the melted butter, olive oil, minced garlic, parsley, lemon juice, and grated Parmesan until smooth. Set aside a small amount for serving.
Brush the skewers generously with the garlic-parmesan butter after flipping them.
Switch the oven to broil and broil the skewers for 3–4 minutes until golden and lightly crisp.
Remove from the oven and brush again with more sauce. Sprinkle with extra Parmesan and black pepper, and garnish with parsley.
Servings And Timing
This recipe makes about 4 servings (roughly 6 skewers).
Total time: about 35 minutes (20 minutes prep + 15 minutes cooking).
Variations
Swap chicken tenders for chicken thighs to make the skewers even juicier.
Add red pepper flakes or a dash of hot sauce to the butter sauce for some heat.
Use basil instead of parsley for a different herb flavor.
Replace lemon juice with a splash of white wine for a deeper, richer flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I warm the skewers in the oven or air fryer until heated through, then brush them with a little leftover garlic-parmesan butter to keep them moist.
FAQs
Can I make these without skewers?
Yes, I sometimes skip skewers and simply place the seasoned chicken pieces on a baking sheet or in an air fryer basket. The cooking time stays nearly the same.
Can I use chicken thighs instead of tenders?
Absolutely. Chicken thighs stay very tender and add extra flavor to the skewers.
Can I prepare these ahead of time?
Yes, I often prepare the seasoned chicken and thread it onto skewers a few hours in advance. I also make the butter sauce ahead and simply rewarm it before brushing on.
Can I cook these in the air fryer?
Yes. I cook them at 400°F (200°C) for about 5 minutes per side, brushing with sauce halfway through.
Can I freeze the cooked skewers?
Yes, they freeze well. I freeze them in an airtight container for up to 2 months. For best results, I reheat them in the air fryer or oven until hot and crisp.
Conclusion
These Garlic Parmesan Chicken Skewers are one of my favorite quick meals because they’re fast, flavorful, and always satisfying. The garlic-butter-parmesan combination transforms simple chicken into something rich and restaurant-worthy. Whether I’m cooking for a busy weeknight or for guests, these skewers always come out delicious.
Garlic Parmesan Chicken Skewers are tender, juicy bites of seasoned chicken baked or grilled and brushed with a rich garlic-parmesan butter sauce — a quick, flavorful dish perfect for weeknights or entertaining.
Ingredients
1.5 lb chicken tenders, cut into bite-sized cubes
½ tablespoon olive oil
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
3.5 tablespoons salted butter, melted
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1 cup grated Parmesan cheese (plus extra for serving)
¼ teaspoon freshly cracked black pepper
Extra chopped parsley (optional, for garnish)
Instructions
Soak wooden skewers in water for 30 minutes if using.
Preheat oven to 410°F (210°C) and line a baking sheet with foil.
In a bowl, toss chicken with olive oil, salt, garlic powder, onion powder, and paprika.
Thread chicken onto skewers, pressing pieces close together.
Bake for 5 minutes, flip skewers, and bake for another 5 minutes.
Make the sauce: whisk melted butter, olive oil, garlic, parsley, lemon juice, and Parmesan until smooth. Reserve a small amount for serving.
After flipping, brush skewers generously with garlic-parmesan sauce.
Switch oven to broil and broil skewers for 3–4 minutes until golden and crisp.
Remove from oven, brush with more sauce, and sprinkle with Parmesan and black pepper. Garnish with parsley.
Notes
Use chicken thighs for extra juiciness.
Red pepper flakes or hot sauce can add heat to the butter sauce.
Make ahead: prepare skewers and sauce in advance and cook just before serving.
Can be made without skewers or in an air fryer.
Freeze cooked skewers and reheat for a quick meal later.
