Garlic Parmesan Chicken Skewers
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Garlic Parmesan Chicken Skewers – juicy chicken marinated with lemon pepper and slathered in buttery garlic parmesan sauce. Air fryer hero dinner.
When Chicken Skewers Feel Like a Win
I’ll be honest: sometimes dinner feels like a chore. But these Garlic Parmesan Chicken Skewers? They make me feel like a total kitchen rockstar, even when it’s just me and Remo at the table.
There’s something ridiculously satisfying about threading chicken onto skewers, tossing it into the air fryer, and pulling it out all golden and juicy. And don’t even get me started on that garlic parmesan sauce. It’s buttery, cheesy, and so good that I’ve caught myself swiping leftover sauce straight from the bowl with a piece of bread.
So if you’re looking for an easy dinner that’s way more exciting than plain old chicken breast, these skewers have your name written all over them.
Why You’ll Love These Garlic Parmesan Chicken Skewers
- Juicy chicken bites with loads of garlicky, cheesy flavor.
- Air fryer makes it fast, crispy, and mess free.
- Great as dinner, party food, or something to wave around and brag about.
- Pairs with literally anything, from salads to pasta to stuffing in a wrap.
- Ready in around 30 minutes (plus a marinate nap for the chicken).
Before You Start: Tips & Ingredient Notes
- Chicken: I usually go for boneless, skinless chicken breasts, but thighs work great if you like dark meat. Just cut everything into similar sized pieces so it all cooks evenly.
- Marinating Time: The longer the chicken hangs out in the marinade, the better the flavor. An hour is good, overnight is amazing.
- Lemon Pepper Seasoning: Adds brightness and a little zing. If you don’t have it, mix some lemon zest with cracked black pepper and a pinch of salt. Boom, homemade lemon pepper.
- Garlic: Measure with your heart. The recipe calls for a few cloves, but I’ve been known to double it because… garlic.
- Parmesan Cheese: Use freshly grated if you can, it melts better and tastes way less like sawdust than the pre-shredded stuff.
- Butter: Unsalted is best so you can control the saltiness.
- Wooden Skewers: Soak them in water for at least 30 minutes before threading the chicken. Unless you enjoy watching your dinner go up in flames.
- Air Fryer: Every air fryer’s a bit different, so keep an eye on those skewers toward the end of the cooking time. You’re aiming for golden brown and juicy, not chicken jerky.
- Sauce: Save a little of the garlic parmesan sauce on the side for dipping. Trust me, you’ll want extra.
Whisk together olive oil, lemon juice, lemon pepper seasoning, minced garlic, and a good pinch of salt in a bowl. Toss in the chicken pieces and make sure they’re fully coated. Cover and pop it in the fridge for at least an hour, or overnight if you’ve got the time and patience.
Some air fryers need preheating, some don’t. Check your manual. Mine likes a quick warm-up to 380°F (193°C).
Thread the marinated chicken onto soaked wooden skewers. Don’t cram them on too tightly, you want a bit of space so they cook evenly.
Place the skewers in the air fryer basket in a single layer (work in batches if you need to). Air fry for 12-15 minutes, flipping halfway through, until the chicken is golden and hits 165°F (74°C) inside.
While the chicken’s cooking, melt butter in a small saucepan over medium-low heat. Add minced garlic and sauté for about a minute until fragrant. Take it off the heat and stir in the parmesan and parsley until it’s all melted and delicious.
Brush the cooked chicken skewers generously with the garlic parmesan sauce. Serve them hot, with extra sauce on the side for dipping. And maybe a squeeze of lemon if you’re feeling it.
Serve With This
Here’s what I love to put alongside these skewers:
Cilantro Lime Rice
Caesar Salad Recipe
Zesty Italian Pasta Salad
Easy Garlic Bread
Frequently Asked Questions
Can I bake these instead of air frying?
Absolutely. Pop the skewers on a parchment lined baking sheet and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway. Just keep an eye on them so they don’t dry out.
Why did my chicken turn out dry?
Two big culprits: overcooking or not marinating long enough. Use a meat thermometer, your chicken’s done at 165°F (74°C). And let it marinate at least an hour, longer if you can. Trust me, it makes a difference.
Breasts or thighs, what’s better?
Totally your call. Breasts are leaner and cook a bit faster. Thighs stay juicier and are more forgiving if you’re prone to distraction (like me when I’m taste-testing the sauce).
Do I really have to soak the wooden skewers?
Yes, unless you want them to catch fire in your air fryer. Thirty minutes in water does the trick.
Can I make these ahead?
You sure can. Marinate the chicken ahead of time, or even cook the skewers and store them in the fridge. Reheat in the air fryer for a few minutes to bring back the crisp.
What else can I use that garlic parmesan sauce on?
Pretty much everything. Toss it with pasta, drizzle it on veggies, or spread it on bread. I’ve even dipped French fries in it. No regrets.
Can I use pre-shredded parmesan?
You can, but freshly grated parmesan melts better and tastes way better. The bagged stuff sometimes has additives that make it less melty. Go fresh if you can.
Storage
To store garlic parmesan chicken skewers, allow them to cool to room temperature, and then wrap them in plastic wrap or place them in an airtight container. Then you can store them in the fridge for up to 4 days or in the freezer for up to 3 months.
For reheating, you have a couple of options. You can reheat them in the air fryer at 350°F (175°C) for 3-5 minutes or in an oven at 350°F (175°C) for about 10 minutes. Of course, the microwave always works too!
Try These Chicken Recipes Next
- Sheet Pan Lemon Honey Garlic Chicken
- Creamy Butter Lemon Chicken
- Hot Honey Chicken
- Marinated Chicken Spiedies
- Szechuan Chicken
- Huli Huli Chicken
- Parmesan Herb Chicken
- Chicken Fritters
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Garlic Parmesan Chicken Skewers
Video
Ingredients
- 2 pounds chicken breasts (boneless and skinless, cut into 1-inch pieces)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon pepper seasoning
- 3 cloves garlic (minced)
- salt (to taste)
Garlic Parmesan Sauce
- 4 tablespoons butter (unsalted)
- 2 cloves garlic (minced)
- ½ cup Parmesan cheese (grated)
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, combine the olive oil, lemon juice, lemon pepper seasoning, minced garlic, Parmesan cheese, and salt. Mix well.
- Add the chicken pieces to the bowl and toss until they are fully coated in the mixture. Let the chicken marinate in the refrigerator for at least 1 hour, or up to 24 hours for best results. If you're using wooden skewers, now's the time to soak them in water for about 30 minutes before using.
- Preheat your air fryer to 380°F (190°C). If your air fryer requires preheating.
- Thread the marinated chicken pieces onto the soaked wooden skewers.
- Arrange the skewers in the air fryer basket, ensuring they don't touch or overlap. Spray them with a bit of cooking spray if you wish, I do because I think it helps make them a bit more golden. You may need to cook in batches depending on the size of your air fryer. Cook the skewers for 12-15 minutes, or until the chicken is cooked through and golden brown, flipping halfway through cooking time.
- While the skewers are cooking, prepare the garlic Parmesan sauce. Melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Remove the saucepan from the heat and stir in the Parmesan cheese and chopped parsley until well combined.
- Once the skewers are done, brush them with the garlic Parmesan sauce.
- Serve the skewers hot, with extra sauce on the side for dipping if desired.
Equipment
Notes
- Marinating: Longer marinating = more flavor. Overnight is best, but even 30 minutes helps.
- Skewers: Soak wooden skewers for at least 30 minutes so they don’t go up in flames.
- Air Fryer Space: Don’t crowd the basket, cook in batches if needed for even browning.
- Cheese Tips: Use freshly grated parmesan. It melts smoother than pre-shredded.
- Sauce Save: If the sauce clumps, whisk in a splash of warm broth or milk off the heat.
- Serving Idea: Keep some sauce on the side for dipping. Because more garlic parmesan is always the right answer.
- Storage: Leftovers keep in the fridge for up to 4 days. Reheat gently in the air fryer for best results.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
