Chicken Parmigiano Skewers Recipe

Trim and portion

Trim fat and connective tissue from the chicken breasts. Slice each breast into 3/4-inch thick strips about 2–3 inches long so they will thread on skewers and cook quickly. You should get roughly 12–16 pieces depending on breast size.

Place chicken strips in a bowl. Add 2 tbs olive oil, minced garlic, dried oregano, 1 tbs lemon juice, 3 tsp salt, and 1 tsp freshly ground black pepper. Toss to coat evenly. Cover and refrigerate for 15–30 minutes while you prepare the coating (or up to 2 hours).

Set up dredging station

Place the flour in a shallow bowl. In a second bowl, beat the 2 eggs with 2 tbs milk until blended. In a third bowl combine breadcrumbs, 1 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp salt, and 1/2 tsp black pepper; mix well.

Dredge chicken

Working in batches, dredge each marinated chicken strip in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip, and finally press into the breadcrumb-Parmesan mixture to coat all sides. Place coated pieces on a tray and let rest 5 minutes to set the coating.

Assemble skewers

If using wooden skewers, soak them at least 30 minutes before cooking. Thread chicken pieces onto skewers, leaving a little space between pieces for even cooking. Between every 2–3 chicken pieces thread a small basil leaf and, optionally, a cube of mozzarella—reserve some mozzarella to add at the end if you prefer it melty on top. Aim for 2 chicken pieces per skewer for appetizer-size or 4–5 for main portions.

Pan-fry to golden

Heat a large skillet over medium-high heat and add 2–3 tbs oil. When oil shimmers, add skewers in a single layer without crowding (work in batches). Cook 2–3 minutes per side, turning so each face becomes golden brown and coating is crisp. Reduce heat if coating browns too quickly; internal chicken temperature should reach 165°F (74°C).

Finish with sauce and cheese

Reduce heat to low. Spoon a tablespoon of warm marinara onto each chicken piece or brush sauce over skewers. Top with remaining mozzarella cubes or slices and cover the skillet briefly (1–2 minutes) just until cheese softens and begins to melt. Alternatively, transfer skewers to a preheated 400°F (200°C) oven or under a broiler for 1–2 minutes to melt the cheese—watch closely to avoid burning.

Serve

Remove skewers from pan. Garnish with torn fresh basil leaves and an optional grating of additional Parmesan. Serve immediately with lemon wedges and extra warm marinara for dipping.