Amazing 6-Step Garlic Parmesan Chicken Skewers

By anna Boncoeur On December 14, 2025

If you’re tired of spending ages over dinner only to end up with something bland, then listen up! We are talking about the absolute game-changer: Garlic Parmesan Chicken Skewers. I’m Anna, and as a passionate food lover, my mission is simple: sharing flavor-packed chicken recipes that make everyday cooking easier and way more joyful. I know what it’s like juggling busy schedules, so I focus on meals that deliver huge flavor payoff without needing a culinary degree or hours in the kitchen. These skewers are tender, dripping with buttery garlic, and they cook up lightning fast in the air fryer. Trust me, these are going straight into your weekly rotation!

Table Of content

Gathering Your Ingredients for Garlic Parmesan Chicken Skewers

Getting ready for these Garlic Parmesan Chicken Skewers is half the fun! Since this recipe is scaled perfectly for six hungry people, make sure you have everything prepped before you start mixing. Having your chicken cut, garlic minced, and spices ready makes the whole process feel smooth. We are aiming for maximum flavor transfer here, so precision matters when measuring those key seasonings!

Essential Components for These Garlic Parmesan Chicken Skewers

Here is exactly what you need to pull off these incredibly juicy skewers for six servings. Remember to cut the chicken into uniform three-inch pieces so everything cooks evenly!

Ingredient	Amount	Preparation Note
Chicken Tenders	2 pounds	Cut into 3-inch pieces
Butter	1/2 cup	Unsalted, for the sauce
Garlic	8 cloves	Finely minced
Parmesan Cheese	1/2 cup	Finely grated
Parsley	1/4 cup	Finely chopped fresh

Equipment Needed for Perfect Garlic Parmesan Chicken Skewers

You don’t need a ton of fancy gadgets, but a few things are essential. First, if you’re using wooden skewers, you absolutely must soak them! I usually put mine in a tall glass of water while I prep the chicken. You’ll also need a large bowl for tossing and a small saucepan for melting that glorious butter. And of course, your air fryer is the star here, though I’ll give you the oven backup plan later on!

Why You Will Love These Garlic Parmesan Chicken Skewers

Seriously, these skewers check every box for a busy cook. You get gourmet flavor without the gourmet effort. They are perfect for weeknights or when company drops by unexpectedly. Why are they my go-to?

Prep is super fast—we’re talking under 20 minutes to get everything seasoned and ready to go!
The air fryer does most of the work, giving you perfectly tender, juicy chicken with almost no babysitting required.
That rich, buttery garlic and Parmesan coating means every bite is packed with bold, satisfying flavor.

Step-by-Step: Creating Flavorful Garlic Parmesan Chicken Skewers

Okay, let’s get cooking! This is where the magic happens, but don’t stress—it’s all straightforward. We need to get those skewers soaking first, so set up a glass of water right now and drop them in. They need that solid 30 minutes to absorb enough water so they don’t turn into tiny charcoal sticks in the air fryer. While those are soaking, we tackle the chicken and that incredible sauce. Remember, we’re aiming for juicy chicken here, so pay attention to those mixing and basting moments!

Preparing the Chicken and Seasoning Mix

First up, grab your two pounds of chicken, cut into those nice, uniform three-inch chunks. Toss that chicken in a large bowl with just two tablespoons of olive oil. This oil helps the dry spices stick beautifully. Now for the flavor bomb: in a separate small bowl, whisk together your paprika, garlic powder, onion powder, kosher salt, and black pepper. Don’t skip that salt! Sprinkle this entire dry mix over the oiled chicken. Use your hands—yes, get in there!—and toss everything until every single piece of chicken is coated in that lovely orange-red seasoning. You want good coverage, so don’t be shy with the tossing action.

Assembling the Garlic Parmesan Chicken Skewers

Once your skewers have had their water bath, it’s time to load them up. Take your seasoned chicken pieces and thread them tightly onto the skewers. I mean it, push them close together, leaving almost no gap between the meat. This tight packing helps keep the chicken moist while it cooks because the pieces insulate each other a bit. How many pieces? A good rule of thumb is about four or five chunks per skewer, depending on how big your pieces ended up. Set the assembled skewers aside on a plate while you move on to the star of the show: the sauce!

Crafting the Signature Garlic Parmesan Butter Sauce

This sauce is what separates these skewers from every other chicken appetizer you’ve ever made. In a small saucepan over low heat, melt your half cup of butter. Once it’s melted, toss in your eight finely minced garlic cloves. You only want to cook the garlic for a minute or two—just until you can really smell that fragrant aroma—but stop immediately if it starts to brown, or it gets bitter! Take the saucepan completely off the heat. Now stir in that grated Parmesan cheese, the hot sauce, red pepper flakes, and all that fresh parsley. This is important: divide this entire batch of sauce exactly in half. Pour one half into a small, clean bowl—this is your finishing sauce. The other half stays in the pan—this is your basting sauce for cooking.

Cooking Your Garlic Parmesan Chicken Skewers in the Air Fryer

Time to put them to work! Preheat your air fryer to 400 degrees Fahrenheit. You cannot overcrowd the basket, so work in batches of two or three skewers at a time. Pop the first batch in and cook for five minutes. After five minutes, flip them over and immediately brush them generously with that first half of the sauce—your basting sauce. Cook for three more minutes. Flip them one last time, baste them again with the cooking sauce, and let them cook for another four to six minutes. You must check the temperature now! Use your instant-read thermometer, and those chicken pieces have to hit a safe internal temperature of 165 degrees Fahrenheit. Once they hit that magic number, pull them out. Immediately brush them with that reserved, clean finishing sauce you set aside earlier. That clean sauce keeps the flavor bright and prevents the cheese from burning. Sprinkle with extra Parmesan if you’re feeling fancy, and serve them hot!

Tips for Achieving Amazing Garlic Parmesan Chicken Skewers

I’ve made these Garlic Parmesan Chicken Skewers so many times that I know exactly where people sometimes go wrong, and I want to save you the headache! The biggest pitfall is usually the sauce application and temperature control. We want juicy chicken, not dry, overcooked meat with burnt cheese bits. Keep your heat controlled during the sauce making, and trust your thermometer when checking for doneness. These little tips are what separate a good skewer from an absolutely incredible one!

Ingredient Notes and Simple Substitutions

Let’s talk herbs for a second. That recipe calls for a quarter cup of fresh parsley, and honestly, it really brightens up that heavy garlic butter. If you only have dried parsley on hand, don’t sweat it! Just use about one tablespoon of dried parsley instead, since dried herbs are much more concentrated. Also, if you are out of chicken tenders, you can definitely use boneless, skinless chicken breasts; just make sure you trim them down to that uniform three-inch size so they cook at the same rate as the rest of the batch.

Oven Cooking Alternative for Garlic Parmesan Chicken Skewers

If your air fryer is tied up, or maybe you’re making a huge batch for a party, the oven works like a charm. You’ll want to preheat your oven to a slightly higher temperature, 425 degrees Fahrenheit. Arrange your skewers on a baking sheet—I usually line mine with foil for easier cleanup, even though we aren’t using the butter sauce yet. Bake them for 16 to 18 minutes total. The key here is turning them halfway through the cooking time. After that time, pull them out and immediately brush them with the finishing sauce so they get that wonderful buttery coating right before serving.

Serving Suggestions for Garlic Parmesan Chicken Skewers

These Garlic Parmesan Chicken Skewers are so rich and flavorful, they really shine next to simple, fresh sides. Since they cook up so fast, you want sides that don’t require a ton of attention! Try serving them over a big bed of fluffy white rice, which is perfect for soaking up any extra buttery garlic sauce that drips off. A light, crisp green salad tossed with a bright lemon vinaigrette cuts through the richness beautifully. Or, if you’re taking these outside, some quick roasted asparagus or cherry tomatoes on the grill make a fantastic addition!

Storing and Reheating Your Leftover Garlic Parmesan Chicken Skewers

I always hope there are leftovers because these are surprisingly good cold the next day, but if you need to store them, you have to be smart about it, especially because of that beautiful butter sauce. The trick is keeping the residual butter from getting greasy and ensuring the chicken stays tender when you reheat it. You want to handle these carefully to maintain that juicy quality we worked so hard to achieve!

First, make sure the skewers have cooled down completely to room temperature before you even think about putting them away. Never put warm food straight into the fridge; that’s just asking for trouble! Once they are cool, you’ll want to use an airtight container. If you have a lot of sauce clinging to them, you might want to scrape off any excess that looks like it might congeal oddly.

When it comes to reheating, the microwave is fast, but it can make chicken rubbery. My favorite method brings back a little bit of that air-fried crispness without drying everything out. Here’s how I manage it:

Storage Method	Reheating Method	Time/Temp Guidance
Airtight Container (Refrigerator)	Air Fryer (Recommended)	350°F for 3-4 minutes
Airtight Container (Refrigerator)	Oven	375°F for 8-10 minutes
Freezer (Airtight, Freezer-Safe Bag)	Oven (Thawed First)	375°F for 12-15 minutes

If you’re using the air fryer to reheat, just toss a tiny spritz of oil or a dab of fresh butter on them before you start—that helps refresh the coating. If you freeze them, make sure they are completely thawed in the fridge overnight before attempting to reheat them in the oven. Enjoy those leftovers!

Frequently Asked Questions About Garlic Parmesan Chicken Skewers

I always get asked the same few things when people try this recipe for the first time, especially around timing and ingredient swaps. It’s great that you’re thinking ahead! Here are the quick answers to the most common questions I hear about making these amazing Garlic Parmesan Chicken Skewers.

Can I use chicken thighs instead of tenders for these Garlic Parmesan Chicken Skewers?

Yes, you absolutely can use boneless, skinless chicken thighs! Thighs are naturally more forgiving than white meat tenders, so they are great for grilling or air frying because they stay juicy even if you accidentally cook them a minute too long. The main thing you need to watch out for is the size. Since thighs can sometimes be thicker or more irregular, make sure you cut them down to a consistent three-inch size, just like the tenders. Because they have a bit more fat, thighs might take just one or two minutes longer to reach that mandatory 165 degrees Fahrenheit internal temperature in the air fryer, so start checking a little earlier than the recipe suggests.

How do I keep the Parmesan cheese from burning during cooking?

This is the secret to success with any Parmesan-heavy recipe cooked at high heat! The Parmesan cheese in the sauce will burn if it hits the direct heat source too early, turning gritty and bitter. That’s why we divide the sauce into two parts. The first half is the basting sauce—use that sparingly and only during the middle part of the cooking process. The second half, the clean half, is for brushing on *after* the skewers come out of the air fryer. That final coat of sauce melts onto the hot chicken and gives you that rich, cheesy finish without actually burning the cheese itself under the high heat.

Nutritional Disclaimer for Garlic Parmesan Chicken Skewers

Listen, I am Anna, and I love feeding people delicious food, but I am definitely not a registered dietitian! The nutritional information for these Garlic Parmesan Chicken Skewers can change wildly depending on what brand of butter you buy, how much cheese you sneak on top, or if you use chicken thighs instead of tenders. Because of all those wonderful, personalized choices you make in your own kitchen, I can’t give you an exact breakdown of calories, sodium, or fat content. This recipe is designed for flavor and enjoyment, not strict counting. Always check the labels on your specific ingredients if you need precise nutritional data!

Share Your Experience Making Garlic Parmesan Chicken Skewers

I always love hearing from you folks who try my recipes! Making these Garlic Parmesan Chicken Skewers for my family always brings such a burst of joy to a regular Tuesday night, and I really hope they do the same for yours. Did you try the air fryer method? Did you sneak a little extra red pepper flake in there for some heat?

Don’t be shy! Head down to the comments section below and let me know how they turned out. Drop a star rating if you loved them—it truly helps other busy cooks find this recipe. And if you made a fantastic side dish that paired perfectly with the buttery garlic flavor, share that tip too! Tag me if you post photos on social media; I absolutely love seeing my recipes come to life in your kitchens. Happy cooking, everyone!

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