Name: Ranch Garlic Parmesan Chicken Skewers
Prep time: 20 min
Cook time: 14 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lb chicken tenders (or thighs/breast, cut into ~3″ pieces); 2 Tbsp olive oil; 1 stick butter; 8–10 garlic cloves, 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; 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 black pepper

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I share a flavor-packed recipe featuring tender chicken skewers basted in a homemade ranch-garlic-Parmesan butter sauce—perfect for air frying, grilling, or baking.

Why You’ll Love This Recipe

I love how easily these skewers come together and how the ranch seasoning adds a bright, herby twist to classic garlic-Parmesan flavors. They’re succulent, cheesy, and just a hint spicy—ideal for a crowd-pleasing appetizer or a laid-back dinner. Plus, the sauce doubles as a dip or rice drizzle, making cleanup simple.

ingredients

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

2 lb chicken tenders (or thighs/breast, cut into about 3″ pieces)
2 Tbsp olive oil

Garlic-Parmesan butter sauce:

1 stick butter
8–10 garlic cloves, 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 seasoning mix:

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 black pepper

directions

Soak wooden skewers in water for at least 30 minutes to prevent burning.
In a bowl, I toss the chicken pieces with olive oil and the chicken seasoning mix until thoroughly coated.
I thread the chicken onto the skewers, packing the pieces snugly for even cooking.
To make the sauce, I melt the butter in a saucepan and add the garlic, stirring for about a minute. Then I stir in the Parmesan, hot sauce, red pepper flakes, parsley, ranch seasoning, dill, and onion powder. If the sauce separates, I whisk in a bit more softened butter to emulsify.
I preheat the air fryer to 400 °F.
I cook 2–3 skewers at a time. I air-fry them for 5 minutes, flip and baste, cook 2 more minutes, flip again and baste, then cook another 5–6 minutes until the chicken reaches an internal temperature of 165 °F.
I baste once more before serving, sprinkle with extra Parmesan, and serve hot.

Alternative methods:

Bake at 450 °F for about 14 minutes, flipping and basting halfway, then broil for 2 minutes.
Grill over medium-high heat for 5–6 minutes per side, basting throughout.

Servings and timing

Makes: about 6 skewers (serves 3–4)
Prep time: 20 minutes
Cook time: 12–14 minutes (air fryer)
Total time: around 35 minutes

Variations

I sometimes use chicken thighs or breast instead of tenders for a different texture.
I swap the hot sauce for sriracha or omit it for a milder version.
I bake or grill them when I want to switch it up from the air fryer.
I substitute cilantro for parsley when I want a brighter, fresher flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm them in the oven at 350 °F or microwave for about a minute. I also reheat the leftover sauce separately and brush it on before serving.

FAQs

1. Can I prep this ahead of time?

Yes—I like to prepare and skewer the chicken, then refrigerate it up to a day ahead. When ready to serve, I cook and baste as directed.

2. What if I don’t have an air fryer?

I bake the skewers at 450 °F for about 14 minutes, flipping and basting halfway, then broil briefly to finish. Grilling also works great at about 5–6 minutes per side.

3. How can I tell when the chicken is done?

I always check for an internal temperature of 165 °F using an instant-read thermometer to ensure the chicken is cooked safely.

4. Can I make this dairy-free?

Yes—I use vegan butter and skip the Parmesan. Adding nutritional yeast can help mimic the cheesy flavor.

5. Can I reduce the spice?

Absolutely. I just cut the hot sauce and red pepper flakes in half, or leave them out entirely for a milder version.

Conclusion

These ranch garlic Parmesan chicken skewers are full of flavor, quick to prepare, and flexible enough to cook however I like. Whether I’m serving them at a party or enjoying a quick weeknight dinner, they always impress. The creamy, herby, garlicky sauce ties it all together—and I keep coming back to this recipe again and again.

Ranch Garlic Parmesan Chicken Skewers

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Author: Sue
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 35 minutes
Yield: 3–4 servings (~6 skewers)
Category: Appetizer
Method: Air Fryer
Cuisine: American

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Description

Flavor-packed chicken skewers basted in a homemade ranch-garlic-Parmesan butter sauce, perfect for air-frying, grilling, or baking.

Instructions

Soak wooden skewers in water for at least 30 minutes to prevent burning.
In a bowl, toss chicken pieces with olive oil and chicken seasoning mix until thoroughly coated.
Thread chicken onto skewers, packing pieces snugly for even cooking.
Make the sauce: melt butter with garlic, then whisk in Parmesan, hot sauce, red pepper flakes, parsley, ranch seasoning, dill, and onion powder. If the sauce splits, whisk in a bit more softened butter.
Preheat the air fryer to 400°F.
Cook 2–3 skewers at a time: air-fry for 5 minutes, flip and baste, cook 2 minutes more, flip once more and baste, then cook another 5–6 minutes until internal temperature reaches 165°F.
Baste once more with reserved sauce, sprinkle extra Parmesan, and serve hot.
Alternative methods: Bake at 450°F for ~14 minutes, flipping and basting mid-way, then broil for 2 minutes. Or grill over medium-high heat for ~5–6 minutes per side, basting throughout.