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Ranch Garlic Parmesan Chicken Skewers on wooden platter garnished with parsley and lemon wedge

Ranch Garlic Parmesan Chicken Skewers

Juicy chicken tenders are seasoned with ranch and spices, grilled on skewers, and finished with a garlicky Parmesan butter sauce for a bold, crowd-pleasing main dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 420 kcal

Equipment

  • mixing bowl
  • Saucepan
  • spoon or whisk
  • grill (or oven)
  • skewers
  • tongs
  • Meat thermometer
  • baking sheet (for oven method)

Ingredients
  

Chicken & marinade

  • 1 lb (approx. 450 g) chicken tenders
  • 2 tbsp olive oil
  • 1.5 tbsp ranch seasoning for marinade
  • 1 tsp dried dill for marinade
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder for marinade
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Garlic-Parmesan butter sauce

  • 1 butter 1 stick
  • 8-10 garlic cloves minced
  • 1/2 cup Parmesan cheese grated
  • 1 tbsp hot sauce
  • 2 tsp red pepper flakes
  • 1/3 cup parsley minced
  • 1 tbsp ranch seasoning for sauce
  • 1 tsp dried dill for sauce
  • 1/2 tsp onion powder for sauce

To serve (optional)

  • reserved sauce extra sauce for serving, to taste

Instructions
 

Directions

  • Toss the chicken tenders with olive oil and the marinade seasonings until evenly coated.
  • Make the garlic-Parmesan butter sauce by melting the butter in a saucepan, then stirring in minced garlic, grated Parmesan, hot sauce, red pepper flakes, parsley, ranch seasoning, dill, and onion powder; simmer briefly to meld flavors.
  • Preheat the grill to medium-high and thread the seasoned chicken onto skewers.
  • Grill the skewers 10–15 minutes, turning occasionally, until the chicken reaches 165°F (74°C) internal temperature.
  • Brush the skewers with the garlic‑Parmesan butter sauce during the last few minutes of grilling and serve with extra sauce.
  • If you don’t have a grill, bake the skewers at 350°F (175°C) for about 25 minutes or until chicken is fully cooked.

Notes

Soak wooden skewers in water at least 30 minutes before grilling to prevent burning. Reserve some sauce before brushing so you have extra for serving. Let chicken rest a few minutes after cooking for juicier results. Store leftovers covered in the fridge for up to 3 days and reheat gently to preserve the sauce.