Garlicky, cheesy, and just a little crispy on the edges—these garlic Parmesan chicken skewers are baked to golden perfection! I make them with chicken tenders but you can easily use chicken breast or thighs for this recipe. Perfect for an easy weeknight dinner or a fun appetizer.
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I’ve made a lot of chicken skewers in my time, and let me tell you—these garlic Parmesan chicken skewers are something special. The first time I baked them, I wasn’t sure if they’d get that golden, slightly crispy texture you usually get from grilling, but the broiler/grill trick? Game-changer.
The chicken stays juicy thanks to a simple seasoning blend, then gets brushed with a garlicky, buttery sauce (and a generous sprinkle of Parmesan, because obviously). The quick broil at the end melts the cheese into this rich, crispy coating that’s just chef’s kiss.
What I love about these is how easy they are. A few simple, bold flavors that come together fast. And if you’re not in the mood to thread skewers (which, let’s be honest, sometimes I’m not), you can bake the chicken tenders whole and still get all that garlicky, cheesy goodness.
These are perfect for a weeknight dinner, meal prep, or just an excuse to eat something delicious straight off a stick.
👩🍳 You might also like bang bang chicken skewers, pork skewers (Mediterranean-style), or Greek lamb souvlaki. Or for a similar flavor profile, check out my garlic Parmesan chicken pasta (can also be without pasta), Parmesan crusted Brussels sprouts or Parmesan crusted zucchini (with garlic aioli).
What You’ll Need
Here is what you’ll need for these baked garlic Parmesan chicken skewers. Find the full measurements in the recipe card below.
- For the chicken: Chicken tenders are juicy and tender, but you can use chicken breast or thigh meat too! As I mentioned above, if you’re short on time, bake the tenders whole without making the skewers. Olive oil helps the seasoning stick and adds a little richness.
- Seasonings: Garlic powder, onion powder, paprika, and salt for a simple, flavorful base.
- For the Garlic Parmesan Sauce: butter and olive oil for a dreamy combination of richness and flavor, garlic (load of it, because I love garlic!), Parsley for freshness and a pop of color, lemon juice balances out the richness with a little tang, Parmesan is the final star of the show, bringing savory, nutty goodness.
- To serve: Black pepper for a final touch for extra flavor and extra parsley because garnish makes everything look fancy.
- Swaps: Use chicken breast if you don’t have tenders. Freshly grated Parmesan works best, but pre-grated will do in a pinch. If you want a little spice, add red pepper flakes to the garlic butter!
How To Make Garlic Parmesan Chicken Skewers
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for these garlic Parmesan chicken skewers.
- Soak skewers in water to prevent burning. Preheat the oven to 410°F (210°C).
- Toss chicken cubes with olive oil, salt, garlic powder, onion powder, and paprika.
- Thread the seasoned chicken onto skewers and arrange on a parchment-lined baking tray.
- Place on a higher oven shelf for more intense heat. Bake for 5 minutes, flip, and bake for another 5 minutes.
- While the chicken bakes, mix melted butter, olive oil, garlic, parsley, and lemon juice.
- Remove skewers from the oven, brush with garlic butter, and sprinkle with Parmesan on both sides.
- Return to the oven and broil for 3-4 minutes until the cheese melts and the chicken turns golden brown.
- Sprinkle with black pepper and extra parsley. Enjoy hot!
Watch The Video
Tips & Tricks
- For extra crispiness, place the skewers on a wire rack over the baking tray to let air circulate.
- Make it spicy by adding a pinch of red pepper flakes or a dash of hot sauce to the garlic butter.
- Try a different cheese! Pecorino Romano or Asiago works well if you don’t have Parmesan.
- No skewers? No problem! Bake whole chicken tenders instead—same method, same amazing flavor.
- Want to grill or air-fry? Grill on medium heat for 8-10 minutes or air-fry at 375°F for 10-12 minutes, flipping halfway.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
- Make-ahead: You can marinate the chicken in the seasonings a few hours ahead or even overnight. The garlic butter sauce can also be made in advance and stored in the fridge.
Serving Suggestions
These Parmesan chicken skewers go great with a fresh salad, roasted veggies, or over a bed of buttery rice. You could also serve them with a side of garlic bread or some roasted potatoes for a more filling meal.
For a low-carb meal, compliment with some zucchini noodles, pan-fried broccoli or garlic lemon asparagus. In the summer, you can serve these with my peach Caprese, grilled vegetables, my lovely potato salad with cucumber or the purple cabbage coleslaw. For something more substantial or comforting, make a side of sour cream mashed potatoes or miso butter sweet potatoes.
💬 If you’ve tried this garlic Parmesan chicken skewers or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Ingredients
For the Chicken:
- 1.5 lb chicken tenders cut into cubes, about 650 grams
- ½ tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
For the Garlic Parmesan Sauce:
- 3.5 tablespoons salted butter melted, about 50 grams
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley
- 2 large garlic cloves minced
- 1 tablespoon lemon juice
- 1 cup grated Parmesan cheese plus extra for garnish
To Serve:
- ¼ teaspoon black pepper
- Extra parsley for garnish
Instructions
- Preheat the oven to 410°F (210°C). Soak 6-8 bamboo skewers in water for 5 minutes.
- Season the chicken: Toss the chicken with olive oil, salt, garlic powder, onion powder, and paprika.
- Thread the chicken onto skewers and arrange them on a parchment-lined baking tray.
- Bake for 5 minutes, flip, and bake for another 5 minutes on the top shelf of the oven.
- Make the garlic Parmesan sauce: Whisk melted butter, olive oil, parsley, garlic, and lemon juice in a bowl.
- Brush the sauce over the chicken and sprinkle generously with Parmesan on both sides.
- Broil for 3-4 minutes until golden and slightly crispy.
- Serve hot, sprinkled with black pepper and extra parsley. Enjoy!
Video
Notes
- For extra crispiness, place the skewers on a wire rack over the baking tray to let air circulate.
- Make it spicy by adding a pinch of red pepper flakes or a dash of hot sauce to the garlic butter.
- Try a different cheese! Pecorino Romano or Asiago works well if you don’t have Parmesan.
- No skewers? No problem! Bake whole chicken tenders instead—same method, same amazing flavor.
- Want to grill or air-fry? Grill on medium heat for 8-10 minutes or air-fry at 375°F for 10-12 minutes, flipping halfway.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
- Make-ahead: You can marinate the chicken in the seasonings a few hours ahead or even overnight. The garlic butter sauce can also be made in advance and stored in the fridge.
Nutrition
FAQs
At 410°F (210°C), these skewers take about 10-12 minutes to bake, plus an extra 3-4 minutes under the broiler.
Chicken tenders (from the breast) work great because they stay juicy. Thighs will be even juicier but may take a minute or two longer to cook.
Freshly grated Parmesan is best! Avoid the shelf-stable powdered kind, as it won’t melt as well.
Very moreish chicken with all that garlic and cheese. Made mine in the oven as suggested because it was a bit chilly but want to try on the grill as well. Great recipe! Thanks