I love how these skewers bring together the comforting flavors of ranch dressing, garlic, and Parmesan in one juicy, delicious chicken skewer that falls right off the stick.

Why You’ll Love This Recipe

I adore this recipe because it combines a savory garlic-parmesan butter sauce with ranch seasoning for a bold, herby flavor that's still easy and fun to make. Whether I cook them in my air fryer, grill, or oven, they always turn out tender, juicy, and crowd-pleasing.

Ingredients

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

2 lbs chicken tenders (or boneless thighs/breast), cut into 3″ pieces
2 tbsp olive oil

Garlic Parmesan Butter Sauce

1 stick butter
8–10 cloves garlic, minced
½ cup grated Parmesan
1 tbsp hot sauce
2 tsp red pepper flakes
⅓ cup fresh parsley, minced
1 tbsp dry ranch seasoning
1 tsp dried dill
½ tsp onion powder

Chicken Seasonings

1½ tbsp dry ranch seasoning
1 tsp dried dill
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp pepper

Directions

I start by soaking wooden skewers in water for at least 30 minutes.
I combine the chicken seasonings in a bowl, toss the chicken in olive oil and this spice mix, then thread pieces tightly onto skewers.
I melt butter and garlic, then whisk in Parmesan, hot sauce, red pepper flakes, parsley, ranch seasoning, dill, and onion powder. I spoon out about ⅓ of this sauce to baste during cooking, and reserve the rest to keep things safe.
In my air fryer set to 400 °F, I cook 2–3 skewers for 5 minutes, flip and baste, cook 2 more minutes, baste again, then finish cooking for 5–6 minutes until internal temperature hits 165 °F.
Once out, I give them a final baste with the reserved sauce, sprinkle extra Parmesan, and serve.

Alternative methods:

Oven: Bake at 450 °F for 14 minutes, flip and baste halfway, then broil for 2 minutes and baste again.
Grill: Cook over medium-high heat, about 5–6 minutes per side, basting throughout, then finish with a final baste.

Servings and timing

Servings: Makes about 6 skewers (serves 4–6)
Prep time: ~20 minutes + 30 minutes soaking
Cook time: 12–14 minutes (air fryer), 16–18 minutes (oven or grill)
Total time: ~35–40 minutes

Variations

I sometimes swap chicken tenders for thighs or breasts depending on what I have.
To switch up the heat, I adjust the hot sauce and red pepper flakes—less for mild, more for spicy.
Occasionally I add a squeeze of lemon juice into the sauce for a bright, fresh finish.
For a lower-fat version, I use half butter and half olive oil in the sauce.

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 until warm, then broil or air fry briefly to re-crisp edges.

FAQs

What if I don’t have wooden skewers?

I just use metal skewers instead—no soaking required. They conduct heat too, giving a bit more cooking inside the chicken.

Can I prep ahead of time?

Yes—I often toss the chicken in seasoning and make the sauce earlier in the day. I store them separately in the fridge and skewer just before cooking.

How do I know when the chicken is done?

I always use an instant‑read thermometer and pull them at 165 °F. Chicken can dry out quickly if overcooked.

Can I bake these instead of grilling or air frying?

Absolutely. Baking at 450 °F for about 14 minutes, flipping and basting halfway, then broiling 2 minutes at the end gives a nicely browned finish.

What sides pair well with these skewers?

I like serving them over rice, alongside roasted veggies, or even with a crisp green salad—especially if I drizzle leftover garlic‑Parm sauce over everything.

Conclusion

I’m always thrilled when these skewers come out tender, flavorful, and ready to impress—even on a regular weeknight. This ranch‑garlic‑Parmesan combo has quickly earned a spot in my dinner rotation. I can’t wait for you to give them a try!

Ranch Garlic Parmesan Chicken Skewers

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Author: Sue
Prep Time: 20 minutes + 30 minutes soaking
Cook Time: 12–14 minutes (air fryer), 16–18 minutes (oven or grill)
Total Time: 35–40 minutes
Yield: 6 skewers (serves 4–6)
Category: Main Course
Method: Air Fryer, Oven, Grill
Cuisine: American

Print Recipe

Description

These Ranch Garlic Parmesan Chicken Skewers are packed with bold, herby flavors from ranch seasoning, garlic, and Parmesan, cooked to juicy perfection using an air fryer, oven, or grill.

Instructions

Soak wooden skewers in water for at least 30 minutes.
Combine chicken seasonings in a bowl. Toss chicken pieces in olive oil and seasoning mix, then thread onto skewers.
Melt butter and garlic in a pan. Whisk in Parmesan, hot sauce, red pepper flakes, parsley, ranch seasoning, dill, and onion powder. Reserve ⅓ of the sauce for basting.
Cook in air fryer at 400 °F for 5 minutes, flip and baste, cook for 2 more minutes, baste again, then finish cooking for 5–6 minutes until internal temperature reaches 165 °F.
After cooking, baste with reserved sauce and sprinkle extra Parmesan before serving.
For oven: Bake at 450 °F for 14 minutes, flip and baste halfway, then broil for 2 minutes and baste again.
For grill: Cook over medium-high heat for 5–6 minutes per side, basting throughout, and baste once more at the end.