Crispy, golden, and packed with lemon garlic flavor, this Chicken Spiedini is one of those dinners that feels much more impressive than the effort it takes. The Parmesan breadcrumb coating turns crisp in the oven while the chicken stays juicy inside.
Why You'll Love This Lemon Garlic Butter Chicken Spiedini
- Crispy Parmesan breadcrumb coating without deep frying
- Lemon garlic marinade that keeps the chicken juicy
- Easy baked chicken skewers with restaurant-style flavor
- Perfect for weeknight dinners or casual gatherings
There was a small Italian restaurant near the harbor where my father used to order chicken skewers covered in buttery lemon sauce every single time we visited. They always arrived sizzling hot with crispy edges and extra lemon on the side. This recipe reminds me of that style of chicken, simple ingredients, but full of flavor once everything comes together.
Now I make this version at home with a lemon garlic marinade, Parmesan breadcrumbs, and a quick broil at the end for extra crispness. I like that it feels lighter than fried chicken but still has that crunchy coating. The garlic butter sauce brushed over the warm skewers adds even more flavor without making the breadcrumbs soggy. If you enjoy cozy chicken dinners like my garlic butter chicken thighs or Italian dressing chicken, this recipe has that same easy comfort-food feel while still tasting like something from an Italian restaurant.
Key Ingredients in Lemon Garlic Butter Chicken Spiedini
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, Lemon & White Wine: I use chicken breast because it stays tender once marinated. The lemon juice, white wine, garlic, and parsley give the chicken that bright Italian-style flavor that works so well with the crispy coating.
- Breadcrumbs & Parmesan: The combination of breadcrumbs and Parmesan creates the golden crust. I like using Parmesan because it adds extra savory flavor while helping the coating crisp beautifully in the oven.
- Egg & Olive Oil: The egg helps the breadcrumb coating stick evenly to the chicken, while a drizzle of olive oil helps the skewers bake up crisp and golden.
How to Make Lemon Garlic Butter 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 or Air Fry and Serve: Arrange on a parchment-lined tray, spray with olive oil, and bake at 425°F / 220°C (390°F convection / 200°C fan) for 18-22 minutes, turning once and broiling for the last 5 minutes. For the air fryer, cook at 390°F (200°C) for about 12 minutes, or until cooked through. 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.
Tips for Crispy Chicken Spiedini
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.
Avoid Too Much Olive Oil: A light drizzle is enough. Too much oil can make the breadcrumb coating heavy instead of crisp.
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.
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, a tomato burrata salad, or warm garlic bread to soak up the garlic butter sauce. They also pair really well with a fresh Mediterranean-style salad or simple rice for an easy dinner.
Try These Chicken Recipes Next!
Recipe
Lemon Garlic Butter Chicken Spiedini
Ingredients
- 1 kg boneless skinless chicken breast - cut into bite-sized 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 Breadcrumb Coating
- 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
For serving
- Garlic butter sauce
- Lemon wedges
Instructions
- Cut the 2.2 lb (1 kg) boneless skinless chicken breast into bite-sized pieces.
- In a large bowl, mix 3 tablespoon (40 ml) extra virgin olive oil, ¼ cup (60 ml) white wine, 2 tablespoon (30 ml) lemon juice, 3 minced garlic cloves, 2 tablespoon chopped fresh parsley, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes. Add the chicken and stir until well coated, then cover and refrigerate for at least 1 hour.
- Preheat the oven to 425°F / 220°C (390°F convection / 200°C fan) and line a baking tray with parchment paper.
- Remove the chicken from the fridge, add 1 egg, and stir until the chicken is evenly coated.
- On a plate, mix 1 ¼ cups (120 g) breadcrumbs, ½ cup (50 g) grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon garlic powder.
- Thread the marinated chicken pieces onto skewers, then coat each skewer in the breadcrumb mixture, pressing gently so the coating adheres. Place the coated skewers on a plate and drizzle with extra virgin olive oil.
- Transfer the chicken skewers to the prepared baking tray, leaving space between them. Bake for 18-22 minutes, turning once halfway through, then finish with a 5-minute broil until golden, crisp, and fully cooked. For the air fryer, cook at 390°F(200°C) for about 12 minutes, or until cooked through.
- Serve warm 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.