I’m excited to share these Ranch Garlic Parmesan Chicken Skewers—a flavor-packed twist on classic chicken skewers, featuring juicy chicken basted in a garlic-parmesan butter sauce with a zesty ranch kick.

Why You’ll Love This Recipe

I love how tender these skewers turn out, thanks to the moist chicken tenders and frequent basting in buttery, flavorful sauce. The ranch seasoning adds an herby tang while the garlic, Parmesan, and hot sauce bring savory richness and just the right amount of heat. They’re easy to make in the air fryer, oven, or on the grill depending on my mood or the weather.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb chicken tenders (or breast/thigh, but I love the tenderness of tenders)
2 tbsp olive oil

Garlic Parmesan Butter Sauce:

1 stick unsalted butter
8–10 garlic cloves, minced
½ cup grated Parmesan
1 tbsp hot sauce (optional, for a touch of heat)
2 tsp red pepper flakes
1 tbsp ranch seasoning mix
1 tsp dried dill
½ tsp onion powder
⅓ cup fresh parsley, minced

Chicken Seasoning:

1.5 tbsp ranch seasoning
1 tsp dried dill
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper

directions

Soak wooden skewers in water for at least 30 minutes to prevent burning.
Cut chicken into ~3-inch pieces. Toss in olive oil and chicken seasoning mix to coat evenly. Thread pieces tightly onto skewers.
In a saucepan or microwave-safe bowl, melt butter and garlic. Stir in Parmesan, hot sauce, red pepper flakes, ranch seasoning, dill, onion powder, and parsley.
Reserve about ⅓ of this sauce for basting during cooking; keep the rest separate for after cooking.
Air fryer method: Preheat to 400°F. Cook skewers for 5 minutes, flip, baste with reserved sauce, cook 2 minutes, flip again, baste, and cook another 5–6 minutes until chicken reaches 165°F. Use final basting sauce when serving.
Oven method: Bake at 450°F for 14 minutes, flipping halfway and basting; broil for 2 minutes to brown, then do a final baste.
Grill method: Cook over medium-high direct heat for about 5–6 minutes per side, basting throughout; finish with a final baste off the grill.

Servings and timing

Servings: Makes about 6 skewers, serving 4–6 people
Prep time: 20 minutes (plus 30 minutes soaking skewers)
Cook time: ~15 minutes
Total time: ~35 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I microwave in 30-second intervals or warm them in the oven at 350°F until heated through. I like to reheat the extra sauce and brush it over the skewers before serving to keep them moist and flavorful.

Variations

Chicken cut: I sometimes use thighs or breasts instead of tenders—just adjust cooking time as needed.
Spice level: I skip the hot sauce and red pepper flakes when I want a milder version, or add more for extra heat.
Grill-friendly: When I want that smoky flavor, I use metal skewers and cook them on the grill instead.
Fresh herb twist: A squeeze of lemon and extra chopped parsley at the end brightens up the whole dish.

FAQs

Can I use chicken breast instead of tenders?

Yes—I’ve used both breasts and thighs. They work well; just make sure to adjust the cooking time so they’re cooked through.

How far in advance can I prep these?

I like to prep them up to a day ahead. I season and skewer the chicken, then cover and refrigerate until I’m ready to cook.

What’s the best way to keep the sauce from separating?

If the garlic-butter sauce separates, I whisk in a bit of softened butter to bring it back together. It works like a charm.

Can I bake them from frozen?

I don’t recommend baking from frozen. Thawing the chicken first helps it cook evenly and lets the sauce soak in better.

Can I freeze leftovers?

I usually don’t freeze these skewers because they taste best fresh or after a short time in the fridge. The texture can change a bit once frozen.

Conclusion

I’m thrilled every time I make these Ranch Garlic Parmesan Chicken Skewers. The mix of creamy garlic butter, ranch seasoning, and a little heat creates a dish that’s bursting with flavor. Whether I’m cooking them in the air fryer, oven, or on the grill, they always turn out delicious—and they’re perfect for sharing.