Name: Creamy Garlic Parmesan Ranch Chicken Skewers
Prep time: 20 min
Cook time: 14 min
Total time: 35 min
Cuisine: American / Grilling
Ingredients: 2 lbs (≈ 900 g) boneless skinless chicken (breast, thigh or tenders), cut into bite‑sized pieces; 2 tbsp olive oil; 1.5 tbsp dry ranch seasoning mix (for chicken rub); 1 tsp dried dill; 2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp salt; ½ tsp black pepper; For Garlic Parmesan Butter Sauce:; 1 stick (≈ 113 g) unsalted butter; 8–10 cloves garlic, minced; ½ cup (≈ 50 g) freshly grated Parmesan cheese; 1 tbsp hot sauce (optional, for a bit of kick); 2 tsp red pepper flakes (optional); 1/3 cup fresh parsley, minced; 1 tbsp dry ranch seasoning; 1 tsp dried dill; ½ tsp onion powder

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These juicy chicken skewers are basted in a rich, buttery garlic-parmesan ranch sauce that melts into every bite. Whether grilled, baked, or air-fried, they’re bursting with savory flavor and make the perfect main dish for summer cookouts or cozy indoor meals. The creamy ranch flavor paired with a hit of garlic and parmesan makes them simply irresistible. Creamy Garlic Parmesan Ranch Chicken Skewers

Why I’ll Love This Recipe

I love how easy and versatile this recipe is — the chicken gets seasoned with a dry rub first, then basted with a silky garlic-parmesan butter sauce while it cooks. The result? Crispy, golden edges and ultra-moist bites full of bold flavor. I also like that it works just as well on the grill, in the oven, or in an air fryer. It’s the kind of recipe I can count on for a weeknight dinner or when I’m entertaining friends.

ingredients

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

2 lbs (≈ 900 g) boneless skinless chicken (breast, thigh or tenders), cut into bite-sized pieces
2 tbsp olive oil
1.5 tbsp dry ranch seasoning mix (for chicken rub)
1 tsp dried dill
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper

For Garlic Parmesan Butter Sauce:

1 stick (≈ 113 g) unsalted butter
8–10 cloves garlic, minced
½ cup (≈ 50 g) freshly grated Parmesan cheese
1 tbsp hot sauce (optional, for a bit of kick)
2 tsp red pepper flakes (optional)
1/3 cup fresh parsley, minced
1 tbsp dry ranch seasoning
1 tsp dried dill
½ tsp onion powder

directions

If I’m using wooden skewers, I soak them in water for 30 minutes to prevent burning.
In a bowl, I mix olive oil with the chicken rub seasonings — ranch mix, dill, paprika, garlic powder, onion powder, salt, and pepper — then toss the chicken until coated well.
I thread the chicken pieces onto skewers, keeping them snug but not packed too tight.
In a saucepan over low-medium heat, I melt the butter, add garlic, and sauté for about 1–2 minutes until fragrant.
I stir in the Parmesan, hot sauce, red pepper flakes, parsley, ranch seasoning, dill, and onion powder to make a smooth sauce. I always set aside about one-third of the sauce for brushing at the end.
I preheat the grill to medium-high (or oven to 450°F / air fryer to 400°F).
I cook the skewers, turning and basting with the sauce during the last few minutes — about 5–6 minutes per side on the grill. If baking, I roast them for about 14 minutes, then broil for another 2 minutes.
Once the chicken reaches an internal temperature of 165°F (75°C), I remove it from heat, brush with the reserved sauce, and let it rest a few minutes before serving.

Servings and timing

Prep Time: 20 minutes
Cook Time: 14 minutes (plus basting and resting)
Total Time: 35 minutes
Yield: 6 skewers (serves 4–6 people)

Variations

I sometimes swap the chicken with shrimp or tofu for a different protein.
For a smokier flavor, I add a dash of smoked paprika to the rub.
To make it spicier, I increase the red pepper flakes or use a spicy ranch mix.
I like to use Greek yogurt ranch dressing in place of the dry mix sometimes — just reduce the oil a bit in the rub.
For a low-fat version, I reduce the butter in the sauce and skip the cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I use the microwave or a low oven (around 300°F) just until warmed through. I avoid overcooking during reheating so the chicken stays tender and juicy. If I’ve kept extra sauce, I reheat and brush it on top before serving again.

FAQs

What kind of chicken works best for skewers?

I like using boneless skinless chicken thighs for juicier results, but breast or tenders work well too if I want leaner meat.

Can I make this recipe without a grill?

Absolutely. I often bake or air fry the skewers — just adjust the cook time and make sure to baste and broil for a crispy finish.

How do I keep the chicken from drying out?

I don’t overcook it — I pull it off the heat right when it hits 165°F. Also, basting with the sauce helps lock in moisture.

Is there a substitute for ranch seasoning?

If I run out, I mix 1 tbsp dried parsley, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and a pinch of dill for a quick DIY version.

Can I prep these skewers ahead of time?

Yes, I often marinate and skewer the chicken the night before. I also make the sauce in advance and reheat it gently before cooking.

Conclusion

These creamy garlic parmesan ranch chicken skewers are one of my favorite dishes when I want something bold, comforting, and crowd-pleasing. They’re packed with flavor, easy to customize, and perfect for everything from weeknight dinners to weekend grilling. Once I tried them, they quickly became a regular in my rotation — and I’m sure they’ll earn a spot in yours too.