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Savory, buttery, garlicky goodness on a stick. Simple enough for weeknights, fancy enough for company.
Alright, real talk.
I made these on a whim one night because I had chicken in the fridge and nothing else planned. It was one of those “what can I do with this that feels new, but doesn’t make me want to cry into a cutting board?” nights. You know the ones.
Well. These skewers came out of the oven and my husband — who usually eats and mumbles something polite — actually stopped mid-bite and said, “Wow.” Just… wow. That’s when you know.
These skewers are juicy, cheesy, and full of garlic-butter flavor with a little heat and herby crispness on the outside. It’s like garlic bread and chicken had a baby. A baby you want seconds of.
Why These Skewers Are Always a Hit
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Garlic. Parmesan. Butter. Say no more.
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Oven-baked, not grilled. No grill? No problem.
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They look impressive, but come together fast.
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You can prep everything ahead of time and just pop ’em in the oven when you’re ready.
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Kids love ’em. Adults devour them. No one loses.
What You’ll Need
This is pantry-staple meets comfort food. You probably already have most of it.
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2 ½ lbs chicken breasts, cubed – Go for bite-sized chunks, about 1 to 1.5 inches.
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2 ½ tablespoons olive oil
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2 teaspoons paprika – Smoked or regular, both work.
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1 ½ teaspoons garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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1 teaspoon black pepper
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¾ cup butter – Yep, this is a buttery one. Don’t skimp.
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7–9 cloves garlic, minced – Yes, that much. Trust me.
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⅔ cup grated Parmesan cheese – Fresh or from the tub, both are fine.
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1 ½ teaspoons red pepper flakes – Adjust if you’re spice-sensitive.
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1 ½ teaspoons Italian seasoning – Dried is perfect.
Optional but helpful:
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Wooden skewers (soak them if baking) or metal ones if you’re feelin’ fancy.
How to Make Garlic Parmesan Chicken Skewers
A step-by-step guide from “oh no I forgot to defrost dinner” to “did I just make restaurant-quality chicken?”
1. Soak your skewers (if using wood)
Toss those babies in water for at least 20–30 minutes. This keeps them from turning into little campfires in your oven. Ask me how I know.
2. Preheat and prep
Set your oven to 450°F and line a baking sheet with foil. Less mess = happier you.
3. Season the chicken
Place your cubed chicken in a big ol’ bowl. Drizzle with the olive oil, then toss in the paprika, garlic powder, onion powder, salt, and pepper. Give it a good stir. Everything should be coated and smelling amazing already.
4. Make the garlic parmesan butter
In a small bowl, melt the butter (microwave works fine — no need to be precious). Stir in the minced garlic, parmesan, red pepper flakes, and Italian seasoning. Try not to drink it with a spoon.
Set a little bit aside — maybe 2–3 spoonfuls — to brush on at the very end for that final glossy finish.
5. Skewer the chicken
Thread the chicken tightly onto your skewers. No loose cubes here — we want ’em packed together so they stay juicy.
Lay the skewers on your baking sheet and brush generously with that dreamy garlic butter mixture.
6. Bake
Pop the tray in the oven for 13–15 minutes, flipping the skewers halfway through. When they’re almost done, switch your oven to broil for 1–2 minutes to get that crispy, golden top. Keep an eye on them — broiling goes from zero to charred real fast.
7. Brush & serve
Right before serving, brush on that reserved garlic-parmesan butter. It soaks into the hot chicken and adds that rich, melty magic.
Serving Ideas (Because These Skewers Deserve a Sidekick)
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Serve over buttery rice or garlic mashed potatoes.
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Pair with caesar salad or roasted veggies for a lighter plate.
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Tuck into a warm pita with some tzatziki for a Mediterranean twist.
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Or just hand someone a skewer and a napkin. They’ll figure it out.
Leftovers? You’re Lucky.
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Fridge: Store in an airtight container for up to 4 days.
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Reheat: Oven at 350°F or a few minutes in a skillet — they crisp back up beautifully.
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Freezer: Yep! Freeze cooked skewers, then thaw and reheat in the oven.
Before You Go…
These chicken skewers aren’t fussy. They’re not Pinterest-perfect or “elevated.” But they are delicious. They make people stop mid-bite. They make dinner feel special even when it’s just you, a fork, and a glass of wine.
And they’ll make you feel like the kind of cook who knows exactly what they’re doing — even if the dog’s barking, the timer’s beeping, and you’re wearing socks that don’t match.
If you make them, tell me how it went. Snap a photo. Did you change something? Add a drizzle of ranch? Serve with pasta? I wanna know. Food is better when we share it.
Garlic Parmesan Chicken Skewers
Ingredients
- 2 1/2 lbs chicken breasts, cubed
- 2 1/2 tablespoons olive oil
- 2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup butter
- 7-9 cloves garlic, minced
- 2/3 cup parmesan cheese, grated
- 1 1/2 teaspoons red pepper flakes
- 1 1/2 teaspoons Italian seasoning
Instructions
- If using wooden skewers, soak them in water to prevent burning during cooking.
- Preheat oven to 450°F and line a baking sheet with foil.
- Toss cubed chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- In a small bowl, melt butter. Stir in garlic, parmesan, red pepper flakes, and Italian seasoning. Reserve a few spoonfuls for serving.
- Thread seasoned chicken cubes tightly onto skewers and place on prepared baking sheet.
- Brush skewers generously with garlic parmesan butter mixture.
- Bake for 13–15 minutes, flipping halfway through. Broil for 1–2 minutes until crisp.
- Brush skewers with reserved garlic parmesan sauce before serving. Enjoy!