These garlic Parmesan chicken skewers are juicy, flavorful and easy to make. This easy recipe is family-friendly, crowd-pleasing and perfect for busy weeknights or casual entertaining.
Jump to:
- About Garlic Parmesan Chicken Skewers
- Ingredients notes
- Making garlic Parmesan chicken skewers
- Recipe tips
- Storing and reheating
- Serving ideas
- Do I need to marinate the chicken before cooking?
- Do I need to use oil?
- Can I cook this chicken skewers in the air fryer?
- Can I pan fry them?
- Do I need to use wooden or metal skewers?
- Can I make these gluten-free?
- More chicken dinner ideas
- 📖 Recipe
- 💬 Comments
About Garlic Parmesan Chicken Skewers
While I love simple baked chicken cutlets, my family always wants something a little more special when it comes to chicken breasts. So this recipe has become my go-to at my home, and I hope you will enjoy it as well. The chicken tuns out so tender and juicy because of my special marinade, with crispy garlic Parmesan coating on the outside. I know some people like to use mayonnaise-based marinades, just like in my chicken skewers with vegetables. But when I'm using breading and Parmesan, I prefer a lighter marinade so the coating stays crispy. All you need are a few simple ingredients and just 6 simple steps. Plus, you can make this chicken skewers in the oven or air fryer.
Ingredients notes
Complete list of ingredients and quantities can be found in the recipe card below.
- Chicken: I used chicken breasts. You can also use boneless chicken thighs or both.
- Parmesan: You will need grades Parmesan cheese.
- Breadcrumbs: I love using Italian bread crumbs here as they add more flavors.
- Kefir: Plain Kefir makes one of the best quick marinades for chicken. It tenderizes the meat naturally thanks to its gentle acidity. It helps breaking down proteins so the chicken becomes juicy, tender even when using lean chicken breasts.
- Garlic: I used fresh garlic for that real garlic flavor in the marinade.
- Lemon: you will need some lemon zest and lemon juice.
- Fresh thyme: you can use dried thyme instead. If you do not have any, use dried parsley or basil instead.
- Salt and spices: I used salt, black pepper, paprika and onion powder.
- Oil: I chose to use extra virgin olive oil for flavor. You can also use avocado oil instead.
Making garlic Parmesan chicken skewers
Step 1. Cut the chicken into 1 inch pieces.
Step 2. Add marinade ingredients, spices, lemon juice, lemon zest and chicken to the bowl. Cover and marinate for at least 30 minutes in the fridge.
Step 3. Thread the chicken on wooden skewers.
Step 4. Breading the chicken in a mix of grated Parmesan and bread crumbs
Step 5. Arrange the chicken skewers on a pan and drizzle with olive oil.
Step 6. Bake at 400℉ for 30 minutes, flipping the skewers once.
Tip: If you want them to be even more garlicky, mix melted butter with minced garlic and parsley, then brush it over the chicken right after baking.
Recipe tips
- Cut the chicken into uniform 1 inch pieces for even cooking
- Ideal marinating time is 30 minutes to 4 hours in the fridge, with maximum 12 hours.
- Soak the wooden skewers in water for 30 minutes, so they do not burn.
- Flip the chicken half way through the cooking time for even cooking.
- Use the meat thermometer to ensure the chicken is fully cooked, it should reach 165℉.
Storing and reheating
Keep any chicken leftovers in the fridge. If the skewers do not fit in your air tight container, you can carefully remove the chicken from skewers.
I like to reheat it in the oven with a little bit of olive oil drizzled over, so the coating remains crispy.
Serving ideas
With this garlic Parmesan chicken skewers, choosing the side dish is very easy. They pair beautifully with so many favorites. We love serving them with homemade French fries, sour cream stovetop potatoes, baked ranch cauliflower, or air fried Brussels sprouts and other side dishes.
These skewers are also perfect for casual parties, game nights or gatherings since they are easy to grab, serve and enjoy.
Do I need to marinate the chicken before cooking?
Yes, for this recipe I recommend marinating the chicken for at least 30 minutes in the fridge so the chicken gets tender and absorbs garlic, salt and other spices. But do not live it in a marinade for longer then 12 hours, as the acidic marinade will tenderize the meat too much.
Do I need to use oil?
Yes, you will need a little bit of oil drizzled over the chicken before baking or air frying. Oil will help the Parmesan breading stick to the chicken, making it crispier. It also adds flavor if you go with olive oil.
Can I cook this chicken skewers in the air fryer?
Yes, you can absolutely cook them in the air fryer. I have both basket and oven style air fryers and while you can cook them in any type, I think oven style air fryer works better for this recipe unless you are making only a few chicken skewers and they are short enough to fit in the air fryer basket.
I have tested this recipe in my ninja oven style air fryer. Follow the recipe and air fry at 400℉ for 15-18 minutes, or until the internal temperature reaches 165°F, flipping the chicken once halfway through.
Can I pan fry them?
Yes, you can pan fry chicken skewers. Heat 2 tablespoons of olive oil in a large and shallow frying pan. Add skewers and cook them for about 12-15 minutes, turning them every 3 minutes for even cooking.
Do I need to use wooden or metal skewers?
It really does no matter. As long as your skewers are oven safe you are good to go. I have used long bamboo skewers, but I made them shorter by cutting off about 2 inches so I could have 1 portion per skewer.
Can I make these gluten-free?
Yes! Simply use gluten-free bread crumbs or blend gluten-free bread to make your own crumbs and use them in place of regular bread crumbs. The rest of the ingredients are naturally gluten-free, making this a easy swap for a gluten-free version.
More chicken dinner ideas
📖 Recipe
Oven-Baked Garlic Parmesan Chicken Skewers
Equipment
- 1 large bowl
- 1 large shallow dish
- 1 Baking pan
- wooden or metal skewers
- zester or fine grater
Ingredients
- 2 pounds boneless skinless chicken breasts
- ½ cup plain kefir
- 3 garlic cloves, grated or minced
- 1 teaspoon lemon zest
- 1 tablespoon diced fresh thyme or use 1 teaspoon of dried thyme
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon sweet paprika
- ¼ teaspoon black pepper
- ¼ onion powder
- 1 cup Italian bread crumbs
- ¾ cup grated Parmesan
- 2 tablespoon olive oil
Instructions
- Cut chicken breasts into 1 inch pieces. In a large bowl, add chicken pieces, kefir, minced garlic, lemon zest, lemon juice, fresh or dried thyme, salt, paprika, black pepper, and onion powder. Toss to coat the chicken.
- Cover and marinate in the fridge for at least 30 minutes or up to 4 hours. Do not marinate longer than 12 hours. Meanwhile soak the wooden skewers for 30 minutes.
- Preheat oven to 400℉. Line the baking pan with parchment paper for easier clean up.
- In a large shallow dish, combine bread crumbs and grated Parmesan.
- Thread 4-5 pieces of chicken onto each skewer. Place each skewer in to the shallow dish with bread crumbs and grated Parmesan, pressing gently so the breading sticks to the chicken, rotating it to ensure all side are coated. Place breaded chicken skewers on baking pan. Repeat the same with the rest of the chicken.
- Drizzle the chicken with olive oil. Bake at 400℉ for 30 minutes, flipping the chicken one time half way though. The chicken is ready when the internal temperature reaches 165℉.
Notes
- If the time allows, marinate it loner, for 2-3 hours for more tender and flavorful meat.
- To air fry: preheat air fryer to 400℉ for 5 minutes. Add chicken skewers, drizzle them with oil or use non aerosol cooking spray. Air fry for 15-18 minutes, or until the internal temperature reaches 165°F, flipping the chicken once halfway through.
- Make them more garlicky: mix melted butter with minced garlic and parsley, then brush it over the chicken right after baking.
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