I like that these chicken skewers deliver so much flavor with minimal effort. They’re oven-baked, which means I get that golden, crispy coating without the mess of frying. The ranch seasoning and Parmesan create a savory crust that locks in moisture while adding a satisfying crunch. They’re easy to make ahead, customizable, and always a hit whether I’m cooking for family, friends, or just myself on a busy weeknight.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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)
Directions
I start by cutting the chicken into 1-inch chunks and seasoning them lightly with salt and pepper.
In one bowl, I mix together the mayonnaise (or Greek yogurt), ranch seasoning, garlic powder, onion powder, and smoked paprika until smooth.
In another bowl, I combine the panko breadcrumbs and grated Parmesan cheese to form the crispy coating.
I thread the chicken pieces onto the soaked wooden skewers, then brush or toss each skewer with the ranch mixture to coat evenly.
Next, I roll the coated chicken in the Parmesan-panko blend, pressing gently to help the crumbs stick.
I preheat the oven to 400°F (200°C), line a baking sheet with parchment, and set a wire rack on top for even crisping.
I arrange the skewers on the rack and bake them for 20–25 minutes, flipping halfway through, until they’re golden brown and cooked through.
Once out of the oven, I garnish the skewers with fresh parsley and serve them hot with my favorite dipping sauce or simple sides.
Servings and Timing
This recipe makes about 4–6 skewers. The prep time takes 15 minutes, and the cook time is 25 minutes, for a total of 40 minutes from start to finish.
Variations
I enjoy experimenting with these skewers by swapping ingredients for new flavors. Sometimes I use chicken thighs instead of breasts for extra juiciness. When I want a lighter version, I substitute the mayonnaise with Greek yogurt or sour cream. I’ve also added a touch of cayenne pepper or chili flakes for a spicy kick. For a smoky twist, I use chipotle powder instead of paprika. When I want to save time, I cook them in the air fryer at 375°F for about 15 minutes, flipping once—just as crispy, but faster!
Storage/Reheating
I store any leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm them in the oven at 350°F (175°C) for 8–10 minutes to restore their crispiness. I can also reheat them in the air fryer for about 5 minutes at 375°F. For longer storage, I freeze the baked skewers for up to 2 months and reheat directly from frozen until hot and crunchy.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use chicken thighs—they stay juicier and add a richer flavor.
What’s the best dipping sauce for these skewers?
I love serving them with ranch dressing, garlic aioli, honey mustard, or even a creamy buffalo dip.
Can I make them ahead of time?
Absolutely! I coat the chicken and refrigerate the skewers up to 24 hours before baking for easy prep.
How do I prevent the skewers from burning in the oven?
I soak wooden skewers in water for at least 30 minutes before threading the chicken.
Can I make them gluten-free?
Yes, I just use gluten-free panko breadcrumbs or crushed rice crackers instead.
Do I need to flip the skewers while baking?
Yes, flipping halfway through ensures even cooking and a crisp texture on all sides.
Can I use a different cheese?
Parmesan gives the best flavor, but I sometimes use Pecorino Romano or a Parmesan blend for variety.
How can I make them spicier?
I add cayenne pepper or red chili flakes to the ranch mixture for extra heat.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F (74°C) and that the juices run clear.
Conclusion
These Easy Ranch Garlic Parmesan Chicken Skewers are one of my favorite ways to turn simple ingredients into something special. I love their crispy texture, creamy ranch flavor, and cheesy coating that keeps every bite moist and flavorful. Whether I serve them as an appetizer for guests or as a main dish with sides, they always disappear fast—proof that sometimes the easiest recipes are the most delicious.
These Easy Ranch Garlic Parmesan Chicken Skewers are crispy, juicy, and packed with bold ranch, garlic, and Parmesan flavor. Oven-baked to golden perfection, they make a simple yet irresistible meal or appetizer—perfect for weeknights, gatherings, or meal prep.
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 baking
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place a wire rack on top for even crisping.
Cut the chicken into 1-inch chunks and season lightly with salt and pepper.
In a bowl, mix mayonnaise (or Greek yogurt), ranch seasoning, garlic powder, onion powder, and smoked paprika until smooth.
In another bowl, combine panko breadcrumbs and grated Parmesan cheese.
Thread the chicken pieces onto soaked skewers.
Brush or toss each skewer with the ranch mixture to coat evenly.
Roll the coated chicken in the Parmesan-panko mixture, pressing gently to help the crumbs adhere.
Arrange the skewers on the wire rack and bake for 20–25 minutes, flipping halfway through, until golden brown and cooked through (internal temperature 165°F / 74°C).
Garnish with chopped parsley and serve hot with your favorite dipping sauce.
Notes
Use chicken thighs instead of breasts for extra juiciness.
Make it gluten-free by using gluten-free panko or crushed rice crackers.
Add cayenne pepper or chili flakes for a spicy version.
For faster cooking, air fry at 375°F (190°C) for about 15 minutes, flipping once.
Freeze leftovers for up to 2 months and reheat directly from frozen until hot and crispy.