Chicken Spiedini is a crispy, golden Italian-style chicken skewer with a lemon-garlic marinade and a Parmesan breadcrumb coating. It's oven-baked (not fried) and comes out juicy inside with a crunchy crust.
Crispy Chicken Spiedini with Garlic Butter
This chicken spiedini recipe became one of my go-to dinners on nights when I want something comforting but still fresh and bright. I usually marinate the chicken earlier in the day, and when it's time for dinner, everything moves quickly: coat, bake, and serve. The cleanup stays simple, which is honestly half the reason I make it so often.
What I love most is how flexible it is once it's out of the oven. You can serve it on skewers with lemon wedges and warm garlic butter sauce, or slide the chicken off and pile it into bowls and salads. The marinade is straightforward: olive oil, white wine, lemon, garlic, parsley, and a little heat, and the egg step makes the cheesy breadcrumb crust cling perfectly without extra fuss.
Why You'll Love This Recipe
- Fast and Reliable: Prep is minimal, and the steps are simple, so it's perfect for busy nights or relaxed weekends.
- The Marinade Makes the Chicken Juicy and Flavorful: With white wine, lemon, and garlic, every bite tastes fresh and seasoned through.
- Crispy without Frying: You still get a crunchy, golden crust straight from the oven with no need for messy frying.
- Pairs well with Everything: Serve it with garlic butter and lemon, or add a salad, veggies, or bread for a complete meal.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken & Marinade Base: I use boneless skinless chicken breast with extra virgin olive oil and white wine because it keeps the chicken tender and gives the marinade a clean, light acidity.
- Lemon, Garlic & Herbs: I stick with lemon juice, minced garlic, and fresh parsley for that classic lemon-garlic flavor that tastes fresh even after baking.
- Seasoning: I use salt, black pepper, and a pinch of red pepper flakes so the chicken is seasoned through without turning spicy.
- Crispy Coating: I use an egg, breadcrumbs, Parmesan, and garlic powder because the egg helps everything cling, and the Parmesan is what makes the crust bake up golden and crisp.
How to Make Chicken Spiedini
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prep the Chicken: Cut the chicken into bite-sized pieces. In a bowl, mix extra virgin olive oil, white wine, lemon juice, garlic, parsley, salt, pepper, and red pepper flakes. Add the chicken, stir, and marinate in the fridge for at least 1 hour.
2. Get the Coating Ready: In a plate, combine breadcrumbs, Parmesan, garlic powder, salt, and black pepper.
3. Skewer and Coat: Add 1 egg to the marinated chicken and thread onto skewers, and press each piece into the breadcrumb mixture until fully coated.
4. Bake and Serve: Arrange on a parchment-lined tray, spray with extra virgin olive oil, and bake at 220°C (425°F) for 18-22 minutes, turning once and finishing with a 5-minute broil. Serve with lemon wedges and warm garlic butter sauce.
Variations
- Use Boneless Chicken Thighs: They stay extra juicy and tender, especially if you prefer dark meat.
- Add Smoked Paprika or Oregano: Even a pinch in the breadcrumb mix adds warmth and a slightly deeper flavor.
- Thread with Veggies: For extra color and texture, try adding small pieces of bell pepper, onion, or zucchini between the chicken.
- Make it Skewer-Free: Skip the skewers and bake the coated chicken pieces directly on a parchment-lined tray, still crispy and just as delicious.
- Try Seasoned Breadcrumbs: If you want a shortcut, use Italian-seasoned breadcrumbs and skip the added herbs.
What to Serve with Chicken Spiedini
I like serving chicken spiedini with garlic butter sauce and lemon wedges because it makes the skewers feel complete, rich, bright, and really satisfying. For sides, potato wedges or herb rice are perfect for catching any extra sauce, and a tomato and cucumber salad adds that fresh crunch that balances the crispy coating. If there's crusty bread on the table too, it's always worth it for scooping up the garlic butter.
My Tips for Recipe Success
Common Mistake to Avoid: I don't overcrowd the tray; when the skewers sit too close together, the coating steams, and you lose that crisp, golden crust.
For a Thicker Crust: I press each piece firmly into the breadcrumb-Parmesan mixture, then let the coated skewers rest on a plate for about 5 minutes before baking. That short rest helps the coating set, so it holds better in the oven.
Storage: I store leftovers in a single layer in an airtight container so the coating stays as crisp as possible. To reheat, I put them back in the oven at 350°F (180°C) for 8-10 minutes, and the crust perks right up.
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Recipe
Lemon Garlic Butter Chicken Spiedini
Ingredients
- 1 kg Boneless Skinless Chicken Breast - Cut into 1 ½ inch (3.5 cm) pieces
For the Marinade:
- 40 ml Extra Virgin Olive Oil
- 60 ml White Wine
- 30 ml Lemon Juice
- 3 Cloves Garlic - Minced
- 2 tablespoon Fresh Parsley - Chopped
- 1 teaspoon Salt
- ½ teaspoon Freshly Ground Black Pepper
- ¼ teaspoon Red Pepper Flakes
For the Breadcrumbs:
- 1 Egg
- 120 g Breadcrumbs
- 50 g Parmesan Cheese - Grated
- ½ teaspoon Salt
- ¼ teaspoon Freshly Ground Black Pepper
- 1 tablespoon Garlic Powder
- Extra Virgin Olive Oil - For Baking
Instructions
- Cut the chicken breasts into bite-sized pieces.
- In a bowl, combine the chicken with the extra virgin olive oil, white wine, lemon juice, minced garlic, chopped parsley, salt, black pepper, and red pepper flakes. Stir until the chicken is evenly coated, then cover and refrigerate for at least 1 hour.
- Take the marinated chicken out of the fridge, crack in the egg, and stir until the pieces are evenly coated.
- Preheat the oven to 425°F (220°C) or 392°F (200°C) for fan-forced and line a baking tray with parchment paper.
- In a plate, mix the breadcrumbs, Parmesan, salt, pepper, and garlic powder.
- Thread the marinated chicken pieces onto skewers. Coat each chicken skewer in the breadcrumb mixture, pressing to adhere. Place the skewers on a plate and drizzle with extra virgin olive oil.
- Place the chicken skewers on a baking tray, leaving space between them. Bake for 18-22 minutes, turning once halfway through. Finish with a 5-minute broil until golden and fully cooked.
- Serve with garlic butter sauce and lemon wedges.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Valentina says
This Chicken Spiedini turned out so flavorful! The marinade gives it such a nice depth, and that crispy breadcrumb coating bakes up beautifully.