Last updated on February 11, 2026
A Cozy Start
Have you ever come home craving something simple, garlicky, and a little cheesy that doesn’t require a dozen pans or hours of fuss? I have — more times than I can count — and this is my go-to: Garlic Parmesan Chicken Skewers. I’ll be honest, the first time I threaded raw chicken on skewers I felt a little nervous, but the payoff is worth a tiny bit of bravery. If you adore easy chicken dinners, you might also like my lighter spin on brown sugar garlic chicken, which hits similar cozy notes with a sweet twist. This recipe is forgiving, quick, and perfect for weeknights or small gatherings — I promise it’s easier than it looks.
A Quick Look at This Garlic Parmesan Chicken Skewers Recipe
Garlic Parmesan Chicken Skewers highlight two main players: juicy chicken breast and grated Parmesan cheese, all brought together with lots of minced garlic and a splash of olive oil. They’re a fast, protein-rich option that’s perfect for busy nights or casual weekend grilling. This recipe is beginner-friendly because the marinade is simple and hands-on time is minimal — no complicated techniques required. Keep reading if you want a reliable, cozy chicken dish that looks like you spent more time on it than you actually did.
Ingredients You’ll Need for Garlic Parmesan Chicken Skewers
Below I break the ingredients into what you absolutely need, nice extras to try, and smart swaps or shortcuts if you’re in a rush.
Essentials
- 1 lb chicken breast, cut into 1- to 1.5-inch cubes — breast meat cooks evenly and stays tender when marinated properly.
- 1/4 cup grated Parmesan cheese — use freshly grated if possible for the best flavor and texture.
- 2 tbsp minced garlic — fresh is best (I use a garlic press or finely mince), but jarred minced garlic works in a pinch.
- 2 tbsp olive oil — helps the marinade cling and the chicken brown nicely.
- 1 tsp Italian seasoning — a simple blend of dried herbs like oregano, basil, and thyme adds warmth.
- Salt & pepper to taste — I usually start with 3/4 tsp salt and 1/2 tsp pepper for 1 lb chicken, then adjust.
- Skewers (wooden or metal) — if using wooden, soak them in water for at least 30 minutes before threading to avoid burning.
Optional add-ons
- Lemon zest or a squeeze of lemon juice — brightens the whole dish and balances the richness.
- Red pepper flakes or a pinch of smoked paprika — for a little heat or smoky depth.
- Fresh parsley or basil, chopped — tossed over the finished skewers for color and freshness.
- A drizzle of honey or a touch of Dijon mustard in the marinade — these give a gentle tang or sweet-savory balance.
- A sprinkle of extra Parmesan just before serving — because more cheese is rarely a bad idea.
Substitutions and shortcuts
- Chicken thighs instead of breast — if you prefer dark meat, thighs stay juicier and can handle a bit more cooking without drying out.
- Pre-grated Parmesan from the store — use it if you’re short on time, though freshly grated has better texture.
- Garlic powder in place of fresh garlic — use 1/2 to 1 tsp garlic powder as a shortcut (start small and taste).
- Ready-made Italian seasoning — a time-saver and consistent flavor.
- Use metal skewers to skip soaking time — metal is reusable and convenient if you grill often.
- Oven method: If you don’t have a grill, line a baking sheet with foil and use a broiler or high oven temperature — I’ll walk you through exact temps below.
How to Make Garlic Parmesan Chicken Skewers Step-by-Step
I like breaking things down clearly — especially for first-time skewer-makers. Follow these steps and you’ll have juicy, flavorful skewers without stress.
Prepare the chicken
- Trim any excess fat or connective tissue from the chicken breasts. Pat the meat dry with paper towels — dry surface = better browning.
- Cut the chicken into even 1- to 1.5-inch cubes. Try to keep pieces similar in size so they cook uniformly. I find cutting into cubes makes it easier to eat and more forgiving on the grill.
Mix the marinade
- In a medium bowl, combine 2 tablespoons olive oil, 2 tablespoons minced garlic, 1/4 cup grated Parmesan, and 1 teaspoon Italian seasoning. Add salt and pepper to taste (I usually add about 3/4 tsp salt and 1/2 tsp black pepper for this amount of chicken).
- Stir the mixture until it forms a slightly thick, fragrant paste. The cheese will help the marinade cling to the chicken pieces.
Marinate the chicken
- Add the cubed chicken to the bowl with the marinade. Use your hands or a spoon to toss each piece until it’s fully coated. I like to use my hands — it’s faster and I can really feel that every cube is covered.
- Cover the bowl with plastic wrap and refrigerate. Let the chicken marinate for at least 20–30 minutes. If you have more time, 1–2 hours will deepen the flavor. Avoid marinating longer than 6 hours with delicate proteins like cubed breast meat, as the texture can change.
Prepare skewers and preheat cooking surface
- If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers don’t need soaking.
- If you’re grilling: preheat the grill to medium-high (about 400–450°F / 200–230°C). If using charcoal, wait until the coals are covered with white ash for even heat. I oil the grate lightly right before placing the skewers to prevent sticking.
- If you’re using an oven: preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top if you have one — this helps the heat circulate and gives a nicer texture. Alternatively, preheat the broiler and set the oven rack about 6–8 inches from the heat source.
Thread the chicken onto skewers
- Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece so heat can circulate. Don’t pack them too tight — this keeps them from steaming. I usually fit 4–5 cubes per skewer depending on size.
- Arrange the skewers on a plate or baking sheet while you finish the rest.
Cook the skewers
- On the grill: Place the skewers over direct heat and cook for 10–15 minutes total, turning every 2–3 minutes to get even browning. You’re aiming for an internal temperature of 165°F (74°C). The Parmesan will form a nice golden crust.
- In the oven: Place the skewers on the prepared wire rack and roast for about 12–16 minutes, flipping halfway. If using the broiler, broil 3–4 minutes per side and watch carefully to avoid burning the garlic.
- Use an instant-read thermometer to check doneness — insert into the center of a chicken cube. When it reads 165°F (74°C), you’re done.
Rest and finish
- Transfer cooked skewers to a clean plate and let them rest for 3–4 minutes. This helps the juices redistribute.
- Sprinkle extra grated Parmesan and chopped parsley or basil over the hot skewers if you like a fresh finish. A little lemon zest or squeeze of lemon just before serving brightens the flavors.
Serve and enjoy
- Serve the skewers hot alongside your favorite sides. They pair beautifully with salads, rice, roasted veggies, or a crusty loaf to soak up any juices. I’ll share more serving ideas below.
Tips woven into the steps:
- Keep pieces even for even cooking.
- Don’t over-marinate delicate cuts.
- Use a thermometer — it’s the easiest way to avoid dry chicken.
- If you notice the Parmesan starting to darken too quickly on the grill, move the skewers to a cooler part of the grill and finish cooking indirectly.
Common Mistakes to Avoid
Making skewers is simple, but there are a few traps I’ve learned from trial and error. Start here and you’ll skip the frustration I had on my first few tries.
Mistake 1: Cutting uneven pieces
If your chicken cubes are different sizes, some will be dry and overcooked while others are underdone. Take an extra five minutes to cut evenly; it pays off. Aim for consistent 1–1.5 inch cubes so everything finishes at the same time.
Mistake 2: Skipping the thermometer
Eyeballing doneness is tempting, but chicken can fool you. Use an instant-read thermometer and pull the skewers at 165°F (74°C). This keeps the meat safe and juicy.
Mistake 3: Overcrowding the skewers
Packing meat tightly causes steaming rather than a nice sear. Leave small gaps between pieces so hot air circulates and the Parmesan gets golden. If you’re cooking for a crowd, make more skewers instead of cramming them onto one.
Serving Suggestions for Garlic Parmesan Chicken Skewers
These skewers are versatile. They can be dressed up for guests or kept simple for a cozy family dinner. Here are a few of my favorite ways to serve them.
I love pairing warm skewers with one or two sides that add texture and color — something bright, something creamy, and something starchy works well.
Light and bright salad
A simple green salad with mixed baby greens, cherry tomatoes, cucumber, and a lemon vinaigrette complements the savory garlic-Parmesan flavor. The acidity cuts through the richness and adds freshness.
Creamy mashed potatoes or cheesy sides
For comfort food vibes, serve skewers over mashed potatoes or alongside a cheesy side. If you want a matching garlic-rich companion, try the chicken and garlic gravy with cheesy mashed potatoes recipe — it’s indulgent and so comforting with these skewers.
Roasted vegetables or grilled veggies
Seasonal roasted veggies (think asparagus, bell peppers, or zucchini) or a medley of grilled vegetables make a colorful and healthy plate. The veggies soak up the garlicky juices and keep the meal balanced.
Conclusion
I love how Garlic Parmesan Chicken Skewers manage to feel both homey and a little special: simple ingredients, minimal fuss, and big flavor. They’re perfect for weeknights, easy to customize, and gentle enough for kitchen beginners. If you want a slightly different take or another source of inspiration, this Garlic Parmesan Chicken Skewers – Bad Batch Baking variation is a helpful reference. Try the recipe tonight and see how such few ingredients can make a cozy, satisfying meal — then tell me how you dressed yours up!
FAQs About Garlic Parmesan Chicken Skewers
Q1: How long should I marinate Garlic Parmesan Chicken Skewers for the best flavor?
A1: For this recipe, 20–30 minutes is sufficient to get good flavor into the chicken because the garlic and Parmesan cling well. If you have time, 1–2 hours in the fridge deepens the flavor. I don’t recommend marinating cubed breast meat more than 6 hours, as the texture can start to change.
Q2: Can I use chicken thighs for Garlic Parmesan Chicken Skewers?
A2: Absolutely. Chicken thighs are a great substitution and stay juicy even if you slightly overcook them. Trim excess fat and adjust cook time slightly — thighs might take a few extra minutes depending on the size of the pieces.
Q3: What’s the best way to prevent Garlic Parmesan Chicken Skewers from sticking to the grill?
A3: Oil the grill grates lightly before cooking and brush the skewers with a little olive oil if needed. If you’re using wooden skewers, soak them in water for at least 30 minutes to keep them from burning. Use a metal spatula or tongs to gently lift and turn the skewers.
Q4: Can I prepare Garlic Parmesan Chicken Skewers ahead of time?
A4: Yes. You can marinate the chicken up to 24 hours in advance and keep it covered in the fridge. Thread the skewers shortly before cooking for the best texture. You can also fully cook them and reheat in a warm oven (about 300°F / 150°C) for a few minutes if needed.
Q5: How do I store and reheat leftovers of Garlic Parmesan Chicken Skewers?
A5: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes or until warmed through to avoid drying out. You can also slice the chicken off the skewers and warm it in a skillet with a splash of olive oil or a quick microwave burst, covered, for convenience.
Garlic Parmesan Chicken Skewers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Juicy chicken breast skewers marinated in a garlicky Parmesan mixture, perfect for weeknights or gatherings.
Ingredients
- 1 lb chicken breast, cut into 1– to 1.5-inch cubes
- 1/4 cup grated Parmesan cheese
- 2 tbsp minced garlic
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt & pepper to taste
- Skewers (wooden or metal)
- Optional: Lemon zest or juice, red pepper flakes, fresh parsley or basil, drizzle of honey or Dijon mustard, extra Parmesan
Instructions
- Trim excess fat from chicken and pat dry.
- Cut chicken into even cubes.
- In a bowl, mix olive oil, garlic, Parmesan, Italian seasoning, salt, and pepper.
- Add chicken to marinade; coat well and refrigerate for 20–30 minutes.
- If using wooden skewers, soak in water for 30 minutes. Preheat grill to medium-high or oven to 425°F (220°C).
- Thread marinated chicken onto skewers, leaving space between pieces.
- Grill for 10–15 minutes, turning every 2–3 minutes, until internal temperature reaches 165°F (74°C). Alternatively, roast in oven for 12–16 minutes, flipping halfway.
- Let skewers rest for 3–4 minutes, then sprinkle with extra Parmesan and herbs if desired.
- Serve warm with preferred sides.
Notes
Use an instant-read thermometer to ensure chicken is cooked through. Don’t overcrowd the skewers to avoid steaming.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken skewers, garlic, parmesan, easy chicken dinner, grilling, weeknight meals
