Introduction

These Easy Ranch Garlic Parmesan Chicken Skewers are a flavorful and simple oven-baked dish perfect for weeknight dinners or casual gatherings. Tender chicken pieces are coated in a creamy ranch and garlic mixture, then baked with a crunchy Parmesan-panko crust. Ready in under 30 minutes, they’re sure to become a family favorite.

Three grilled chicken skewers are placed side by side on a white rectangular plate, each skewer holding several pieces of golden-brown chicken with dark char marks. The chicken looks juicy with a slightly crispy texture. Each skewer is topped with a green herb sauce sprinkled with small white crumbles, adding a fresh and textured layer. There are small bits of chopped parsley scattered lightly around the plate. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds boneless, skinless chicken breast or thighs, cut into 1-inch chunks
½ cup mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons ranch seasoning mix
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Wooden skewers, soaked in water (if using oven)

Instructions

Step 1: Cut the chicken into 1-inch chunks and season lightly with salt and pepper.
Step 2: In one bowl, combine the mayonnaise (or Greek yogurt), ranch seasoning mix, garlic powder, onion powder, and smoked paprika. In a separate bowl, mix the panko breadcrumbs and grated Parmesan cheese.
Step 3: Thread the chicken pieces onto the soaked wooden skewers.
Step 4: Brush or toss the chicken skewers with the ranch mixture, ensuring they are evenly coated.
Step 5: Roll or press the coated chicken into the Parmesan-panko mixture to create a crispy crust.
Step 6: Preheat your oven to 400°F (200°C). Line a baking sheet and place a wire rack on top to allow even air circulation.
Step 7: Arrange the prepared skewers on the wire rack. Bake for 20–25 minutes, flipping once halfway through, until the chicken is golden and cooked through.
Step 8: Garnish with chopped fresh parsley if desired, and serve with your favorite dipping sauce or sides.

Tips & Variations

For a lighter option, swap mayonnaise with Greek yogurt to reduce fat without sacrificing creaminess.
Use chicken thighs for juicier results, as they stay tender during baking.
Soak wooden skewers in water for at least 30 minutes to prevent burning in the oven.
Add a pinch of cayenne pepper to the ranch mixture for a subtle spicy kick.
Serve with ranch, honey mustard, or your favorite dipping sauce for extra flavor.

Storage

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 10 minutes to maintain their crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

The image shows four wooden skewers lined up on a white plate, each skewer loaded with three layers of grilled chicken pieces. The chicken is golden-brown with dark char marks, giving it a slightly crispy texture on the edges. The pieces are generously coated with a sauce made of finely chopped garlic and fresh green herbs, which sparkle with a light sheen of oil. The chicken looks juicy and tender, and the sauce adds a fresh, vibrant contrast to the warm tones of the meat. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill these chicken skewers instead of baking?

Yes, grilling is a great alternative. Preheat your grill to medium heat and cook the skewers for about 10-12 minutes, turning occasionally, until cooked through and nicely charred.

Can I prepare these ahead of time?

You can assemble the skewers and refrigerate them for up to 24 hours before baking. Just cover tightly with plastic wrap to keep the coating fresh.