Introduction

Oh, remember those backyard BBQs where the smell of grilled chicken just made everything feel so right? We’re bringing that magic right to your kitchen, but with a twist! Today, we’re diving into a recipe that’s so incredibly easy, you’ll wonder why you haven’t made it every week. These Garlic Parmesan Chicken Skewers with their dreamy butter sauce are a guaranteed hit, perfect for a quick weeknight dinner or even a fun appetizer that will have everyone asking for the recipe. Get ready for a flavor explosion that’s both comforting and utterly delicious!

Why You’ll Love This Recipe

Fast: From prep to plate in under an hour, making it perfect for busy evenings.
Easy: Simple steps and common ingredients mean even beginner cooks can nail this.
Giftable: Imagine packing these up for a friend’s potluck or a neighbor – pure delight!
Crowd-pleasing: Kids and adults alike can’t get enough of that cheesy, garlicky goodness.

Ingredients

Gather ’round, friends! Here’s what you’ll need to make these delightful skewers:

2 lbs chicken tenders (or thighs/breasts), cut into 3-inch pieces: We love tenders for their tenderness, but feel free to use what you have! Just make sure they’re bite-sized.
2 tablespoons olive oil: Our base for getting that perfect savory coating.
1½ tablespoons dry ranch seasoning: This is our secret weapon for an easy, flavorful marinade. So good!
1 teaspoon dried dill: Adds a lovely, fresh herbaceous note.
2 teaspoons paprika: For a touch of warmth and beautiful color.
1 teaspoon garlic powder: Because you can never have too much garlic!
1 teaspoon onion powder: Rounds out the savory flavors.
½ teaspoon salt: To bring all those delicious flavors together.
½ teaspoon black pepper: A little kick to keep things interesting.
1 stick (½ cup) unsalted butter: The creamy, dreamy base for our incredible sauce.
8-10 cloves garlic, minced: Get ready for some serious garlic aroma! The more, the merrier, in my opinion.
½ cup grated Parmesan cheese: Salty, nutty, and oh-so-melty. The star of our sauce!
1 tablespoon hot sauce (adjust to taste): Just a little tingle to awaken your taste buds.
2 teaspoons red pepper flakes (optional): If you like a little extra heat, these are your friends!
⅓ cup fresh parsley, minced: For a pop of freshness and vibrant color at the end.
1 tablespoon dry ranch seasoning: Yes, more ranch! It ties the marinade and sauce together beautifully.
1 teaspoon dried dill: Echoing that lovely dill flavor from the chicken.
½ teaspoon onion powder: A little more savory depth for the sauce.
Wooden skewers, soaked in water for 30 minutes: Don’t skip this step, or your skewers might get a little… fiery on the grill!

How to Make It

Alright, let’s get cooking! This is going to be a breeze.

Marinate the Chicken: Grab a medium bowl. Toss your chicken pieces with the olive oil, 1½ tablespoons of the dry ranch seasoning, 1 teaspoon of dried dill, paprika, garlic powder, onion powder, salt, and black pepper. Give it a good mix so every piece of chicken is coated in that yummy seasoning.
Skewer It Up: Now, take those wooden skewers (remember to soak them first!) and thread the seasoned chicken pieces onto them. Try to leave a little space between each piece so they cook evenly.
Cook the Chicken: You can either grill these beauties or pop them in the oven.
- Grilling: Preheat your grill to medium-high heat. Grill the skewers for about 8-10 minutes, flipping occasionally, until the chicken is cooked through and has lovely little char marks.
- Baking: Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked and lightly browned.
Whip Up the Sauce: While the chicken is doing its thing, let’s make that amazing sauce! Get a small saucepan and melt the butter over medium heat.
Infuse with Garlic: Add your minced garlic to the melted butter. Sauté it for just 1-2 minutes until it’s fragrant and smells amazing. Keep an eye on it – we want it golden, not burnt!
Bring on the Parmesan: Now, stir in the grated Parmesan cheese, hot sauce (start with 1 tablespoon and add more if you like it spicier), red pepper flakes (if you’re using them), the remaining 1 tablespoon of dry ranch seasoning, 1 teaspoon of dried dill, and ½ teaspoon of onion powder.
Melt and Meld: Keep stirring until the Parmesan cheese is beautifully melted and all the ingredients in the sauce are happily combined into a luscious, glossy mixture.
Fresh Parsley Power: Stir in the fresh minced parsley. It adds such a lovely brightness and color!
Sauce it Up!: Once your chicken skewers are perfectly cooked, it’s time for the grand finale! Generously brush them with that glorious Garlic Parmesan Butter Sauce. Get every nook and cranny!
Serve and Savor: Plate these beauties up right away. They are absolutely best enjoyed hot and fresh!

Substitutions & Additions

Feeling creative? I love to play around with recipes, and these skewers are so forgiving! Here are a few ideas:

Chicken Cut: Thighs work wonderfully here and are a bit more forgiving if you accidentally overcook them. Just trim any excess fat.
Veggies on the Side: Thread bell pepper chunks, onion wedges, or cherry tomatoes onto the skewers alongside the chicken for a complete meal. Just make sure to cut veggies to a similar size so they cook at the same rate.
Herb Swap: Not a fan of dill? Try a pinch of dried thyme or oregano in the marinade and sauce.
Lemon Zest: A little bit of fresh lemon zest stirred into the sauce at the end adds a wonderful bright, zesty note.
Spicier Sauce: If you’re a true heat seeker, add more hot sauce or a pinch of cayenne pepper to the sauce.

Tips for Success

A few little tricks can make these skewers even more fantastic:

Don’t Forget to Soak Your Skewers: Seriously, this is important! Soaked wooden skewers won’t burn on the grill or in the oven, which means no smoky surprises in your food.
Even-Sized Chicken: Try to cut your chicken into roughly the same-sized pieces. This ensures they all cook at the same rate.
Don’t Overcrowd the Skewers: Leave a little room between the chicken pieces so the heat can circulate and cook them evenly.
Prep Ahead: You can marinate the chicken up to 4 hours in advance. Just keep it covered in the fridge. You can also mince your garlic and parsley ahead of time and store them separately.
Watch Your Garlic: Sautéing garlic is quick! Be careful not to burn it, as burnt garlic can turn bitter.

How to Store It

Leftovers? Lucky you! These skewers are still delicious the next day.

Once cooled, store the cooked chicken skewers in an airtight container in the refrigerator. They’ll stay good for about 2-3 days.
To reheat, you can gently warm them up in a skillet over low heat, in a toaster oven, or even pop them in the microwave for a quick reheat. I find a quick skillet warm-up retains the best texture.

FAQs

Got questions? I’ve got answers!

Can I make these in an air fryer? Absolutely! Preheat your air fryer to 375°F (190°C) and cook the skewers for about 10-12 minutes, flipping halfway through, until cooked through and golden brown. Brush with sauce after cooking.
What can I serve these with? They’re fantastic with a simple side salad, roasted vegetables, rice, or mashed potatoes. They also make a great appetizer!
Can I make the sauce ahead of time? You can prepare the sauce up to a day in advance and store it in the refrigerator. Gently reheat it on the stovetop before brushing it onto the cooked chicken. The herbs might lose a bit of their vibrancy, but it will still be delicious!

Garlic Parmesan Chicken Skewers

Incredibly easy Garlic Parmesan Chicken Skewers with a dreamy butter sauce, perfect for a quick weeknight dinner or a fun appetizer. They offer a flavor explosion in every bite!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Servings 4 servings

Equipment

Medium bowl
wooden skewers soaked in water for 30 minutes
Grill or oven
Baking Sheet lined with parchment paper (if baking)
Small saucepan

Ingredients

For the Chicken

2 lbs chicken tenders or thighs/breasts, cut into 3-inch pieces
2 tablespoons olive oil
1.5 tablespoons dry ranch seasoning
1 teaspoon dried dill
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon salt
0.5 teaspoon black pepper

For the Garlic Parmesan Butter Sauce

1 stick unsalted butter (½ cup)
8 cloves garlic minced
0.5 cup grated Parmesan cheese
1 tablespoon hot sauce adjust to taste
2 teaspoons red pepper flakes optional
0.33 cup fresh parsley minced
1 tablespoon dry ranch seasoning
1 teaspoon dried dill
0.5 teaspoon onion powder

Instructions

Marinate the Chicken: Grab a medium bowl. Toss your chicken pieces with the olive oil, 1½ tablespoons of the dry ranch seasoning, 1 teaspoon of dried dill, paprika, garlic powder, onion powder, salt, and black pepper. Give it a good mix so every piece of chicken is coated in that yummy seasoning.
Skewer It Up: Now, take those wooden skewers (remember to soak them first!) and thread the seasoned chicken pieces onto them. Try to leave a little space between each piece so they cook evenly.
Cook the Chicken: You can either grill these beauties or pop them in the oven.
Grilling: Preheat your grill to medium-high heat. Grill the skewers for about 8-10 minutes, flipping occasionally, until the chicken is cooked through and has lovely little char marks.
Baking: Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked and lightly browned.
Whip Up the Sauce: While the chicken is doing its thing, let's make that amazing sauce! Get a small saucepan and melt the butter over medium heat.
2 lbs chicken tenders
Infuse with Garlic: Add your minced garlic to the melted butter. Sauté it for just 1-2 minutes until it's fragrant and smells amazing. Keep an eye on it – we want it golden, not burnt!
2 lbs chicken tenders
Bring on the Parmesan: Now, stir in the grated Parmesan cheese, hot sauce (start with 1 tablespoon and add more if you like it spicier), red pepper flakes (if you’re using them), the remaining 1 tablespoon of dry ranch seasoning, 1 teaspoon of dried dill, and ½ teaspoon of onion powder.
2 lbs chicken tenders
Melt and Meld: Keep stirring until the Parmesan cheese is beautifully melted and all the ingredients in the sauce are happily combined into a luscious, glossy mixture.
Fresh Parsley Power: Stir in the fresh minced parsley. It adds such a lovely brightness and color!
2 lbs chicken tenders
Sauce it Up!: Once your chicken skewers are perfectly cooked, it’s time for the grand finale! Generously brush them with that glorious Garlic Parmesan Butter Sauce. Get every nook and cranny!
Serve and Savor: Plate these beauties up right away. They are absolutely best enjoyed hot and fresh!

Notes

Wooden skewers should be soaked in water for at least 30 minutes before use to prevent burning. Garlic can burn quickly, so watch it carefully while sautéing.