Crispy on the outside, juicy on the inside—these Garlic Parmesan Chicken Skewers are packed with bold Italian flavors and baked to perfection. Whether you’re planning an easy weeknight dinner or searching for crowd-pleasing party food ideas, these cheesy, garlicky skewers are a savory hit every time.
Tender chunks of chicken are coated in a garlicky Parmesan herb blend, then roasted in the oven until golden brown. No grill required—just rich, cheesy comfort food with a crisp oven-baked finish.
Why You’ll Love This Recipe
-
Oven-baked—no grill needed!
-
Crispy garlic-Parmesan crust with juicy chicken
-
Perfect for parties, dinners, or meal prep
-
Easy to customize with herbs and spices
-
Low-carb and gluten-free option
-
Kid-friendly and totally crave-worthy
Ingredient Breakdown
-
Chicken Breasts: Boneless, skinless breasts give you lean, protein-rich bites that absorb flavor beautifully.
-
Parmesan Cheese: Adds that salty, nutty crust and helps create a crisp, cheesy coating.
-
Garlic: Fresh minced garlic delivers deep, savory flavor.
-
Olive Oil: Binds the coating ingredients and keeps the chicken moist.
-
Italian Herbs (Basil & Oregano): Classic aromatic flavor that complements the cheese and garlic.
-
Salt & Pepper: Enhances the natural flavor of the chicken and balances the richness of the cheese.
-
Fresh Parsley: A fresh finish to brighten every bite.
Step-by-Step Instructions
-
Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment and lightly grease it. -
Prep the Chicken
Cut chicken breasts into 1-inch cubes for even cooking and easy skewering. -
Mix the Coating
In a bowl, stir together Parmesan cheese, minced garlic, olive oil, basil, oregano, salt, and black pepper. The mixture should be thick and aromatic. -
Coat the Chicken
Add the chicken cubes to the bowl and toss until all pieces are evenly coated. -
Thread the Skewers
Thread 4–5 chicken pieces per skewer, leaving space between each to help them roast evenly. -
Bake the Skewers
Place skewers on your prepared baking sheet and bake for 25–30 minutes, turning once halfway, until golden brown and the internal temp hits 165°F (74°C). -
Garnish and Serve
Rest the skewers for 5 minutes, then sprinkle with fresh parsley and serve warm.
Pro Tips
-
Use freshly grated Parmesan for the best texture and flavor. Pre-shredded cheese may not stick as well.
-
Soak wooden skewers for at least 30 minutes before baking to prevent burning.
-
Line your baking pan with foil or parchment to make cleanup easy.
-
Add a drizzle of lemon juice before serving for a zesty brightness.
-
For crispier edges, broil the skewers for the last 2–3 minutes—just watch them closely!
Ingredient Swaps or Variations
-
Use chicken thighs instead of breasts for extra-juicy results.
-
Swap Parmesan for Asiago or Pecorino Romano for a sharper bite.
-
Add red pepper flakes to the coating for a kick of heat.
-
Try with zucchini or cherry tomatoes on the skewers for a grilled veggie twist.
-
Make it dairy-free with a vegan Parmesan alternative.
Serving Suggestions
-
Serve over garlic butter rice, herbed couscous, or pasta.
-
Pair with a green salad and balsamic vinaigrette.
-
Offer as an appetizer with marinara or garlic aioli for dipping.
-
Tuck into warm pita wraps with tzatziki or hummus.
Make Ahead + Storage Tips
-
Prep ahead: Marinate and skewer chicken up to 24 hours ahead, refrigerate until ready to bake.
-
Store leftovers in an airtight container in the fridge for up to 3 days.
-
Reheat in the oven or air fryer at 350°F until warmed through.
-
Freeze uncooked skewers tightly wrapped for up to 2 months; thaw before baking.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are more flavorful and stay extra juicy—just trim excess fat and cook fully.
Do I need to soak wooden skewers?
Absolutely—soaking for 30 minutes prevents them from burning in the oven.
Can I grill these instead?
Yes! Grill over medium heat for 10–12 minutes, turning once, until cooked through and charred.
What cheese works best for coating?
Grated Parmesan works best. Avoid finely powdered varieties, which don’t adhere as well.
Can I make this without skewers?
Yes! Just spread the coated chicken pieces on a baking sheet and roast as directed.