Garlic Parmesan Chicken Skewers stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Skewered Garlic-Parmesan Chicken for Easy Suppers
A fast, flavor-forward skewer that stays juicy thanks to a lemon‑garlic marinade and a crunchy Parmesan‑panko crust.
Think of these skewers as your weeknight small-ceremony: quick to assemble, impressive to serve, and reliably comforting. Bite-sized chicken cubes get a bright hit of lemon and garlic, a warm whisper of smoked paprika, and a sprinkle of Italian seasoning so every skewer tastes complete without a complicated sauce. They’re sturdy enough to anchor simple sides—roasted potatoes, a crisp salad, or buttered rice—so you can pull dinner together in one go.
A few technique notes make a big difference. Trim the breasts and cut into 1‑inch cubes so the pieces cook evenly; toss them in olive oil, lemon juice, minced garlic, seasoning, salt and pepper and let them marinate 15–20 minutes (or refrigerate up to 2 hours). While they rest, combine grated Parmesan, panko and melted butter for a golden, crunchy coating that browns beautifully under a hot grill or broiler. If using wooden skewers, soak them in cold water for at least 20 minutes to keep them from burning.
Cooking is forgiving: grill over medium‑high heat (about 400°F) or broil with the rack about 6 inches from the element until the chicken is just cooked through and the coating is crisp. Brush the reserved butter over the skewers right after they come off the heat to boost shine and flavor. A final scatter of chopped parsley brightens the plate and makes the skewers look like you meant to be fancy.
What makes this recipe worth repeating is the texture contrast—the juicy, lemony interior against the nutty, crunchy Parmesan panko—and the speed. It’s a hold-everyone-happy supper for busy nights, but it also plays well at a backyard grill night. Little preps—marinating ahead, soaking skewers, and having butter ready to brush—turn a simple dish into something reliably delicious.
Ingredients
How to Make Garlic Parmesan Chicken Skewers
- If using wooden skewers, place them in a shallow dish of cold water to soak for at least 20 minutes to prevent burning; preheat a gas grill to medium-high (about 400°F) or set the oven broiler on high and position rack 6 inches from heat.
- Trim any excess fat from the chicken breasts and cut into 1-inch cubes; place the cubes in a large bowl.
- Whisk together olive oil, lemon juice, minced garlic, Italian seasoning, smoked paprika, kosher salt and black pepper in a small bowl; pour over the chicken and toss to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).
- While the chicken marinates, melt 1 tablespoon of the butter and combine it with the grated Parmesan and panko in a shallow bowl; reserve the remaining tablespoon of butter for brushing after cooking.
- Using kitchen tongs, press each marinated chicken cube into the Parmesan–panko mixture to lightly coat (pressing helps the crumbs adhere), then thread 5–6 pieces onto each skewer so you have about 12 skewers total.
- For grilling: oil the grates and cook skewers 3–4 minutes per side, rotating until chicken registers 165°F in the thickest piece. For broiler: place skewers on a rimmed baking sheet and broil 3–4 minutes per side, watching closely to avoid burning.
- During the last minute of cooking brush each skewer with the reserved melted butter and sprinkle an extra tablespoon of grated Parmesan over the top; remove skewers and let rest 5 minutes.
- Garnish with chopped fresh parsley and serve warm—these pair well with mashed potatoes, a simple green salad, or steamed vegetables.
Recipe Card
Garlic Parmesan Chicken Skewers
Garlic Parmesan Chicken Skewers stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 30 min
- Cook
- 15 min
- Servings
- 6
Ingredients
Instructions
- If using wooden skewers, place them in a shallow dish of cold water to soak for at least 20 minutes to prevent burning; preheat a gas grill to medium-high (about 400°F) or set the oven broiler on high and position rack 6 inches from heat.
- Trim any excess fat from the chicken breasts and cut into 1-inch cubes; place the cubes in a large bowl.
- Whisk together olive oil, lemon juice, minced garlic, Italian seasoning, smoked paprika, kosher salt and black pepper in a small bowl; pour over the chicken and toss to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).
- While the chicken marinates, melt 1 tablespoon of the butter and combine it with the grated Parmesan and panko in a shallow bowl; reserve the remaining tablespoon of butter for brushing after cooking.
- Using kitchen tongs, press each marinated chicken cube into the Parmesan–panko mixture to lightly coat (pressing helps the crumbs adhere), then thread 5–6 pieces onto each skewer so you have about 12 skewers total.
- For grilling: oil the grates and cook skewers 3–4 minutes per side, rotating until chicken registers 165°F in the thickest piece. For broiler: place skewers on a rimmed baking sheet and broil 3–4 minutes per side, watching closely to avoid burning.
- During the last minute of cooking brush each skewer with the reserved melted butter and sprinkle an extra tablespoon of grated Parmesan over the top; remove skewers and let rest 5 minutes.
- Garnish with chopped fresh parsley and serve warm—these pair well with mashed potatoes, a simple green salad, or steamed vegetables.
Nutrition
- Carbohydrates
- 3
- Saturated Fat
- 7.5
- Sodium
- 720
- Fiber
- 0.5
- Unsaturated Fat
- 13.3
- Protein
- 58
- Fat
- 21
- Cholesterol
- 165
- Trans Fat
- 0.3
- Calories
- 460
- Sugar
- 0.5