There’s just something about food on a stick that makes dinner more fun. And these Crispy Parmesan Chicken Kebabs? They are juicy, golden, and ridiculously addictive. We’re talking bite-sized chicken thighs, baby bella mushrooms, and roasted cherry tomatoes all stacked up on skewers, breaded in parmesan and Italian seasoning, then baked until crispy.

The best part? The cherry tomatoes. I threw them on last minute and accidentally discovered the star of the show. They roast down into little bursts of flavor that balance the richness of the chicken and parmesan. Don’t skip them.

This is weeknight dinner meets party food, and it’s so simple to pull off.

Ingredients

• 2 ½ lbs boneless, skinless chicken thighs, cut into bite-sized chunks
• 8–10 wooden skewers (soaked in water 30 minutes)
• 1 ½ cups grated parmesan cheese (you may need a little extra)
• 2 Tbsp Zarlengo’s Italian seasoning (or your favorite Italian blend)
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 cup flour
• 1 cup milk
• 8 oz baby bella mushrooms, quartered
• 1 pint cherry tomatoes
• Salt & pepper, to taste

Instructions

Prep the skewers: Soak wooden skewers in water for 30 minutes to prevent burning. Set up your dredging station: Bowl 1: flour (with a pinch of salt & pepper). Bowl 2: milk. Bowl 3: parmesan cheese, Italian seasoning, garlic powder, onion powder. Bread the chicken: Dredge chicken chunks in flour, dip in milk, then coat in the parmesan mixture. Assemble the skewers: Thread chicken, mushrooms, and cherry tomatoes onto skewers (if you forget the tomatoes like me, just stick them on the ends — they’re still amazing). Bake: Place skewers on a raised rack over a foil-lined sheet pan. Bake at 450°F for about 25 minutes, until chicken is golden and crispy. Serve: Hot out of the oven with a sprinkle of fresh parsley if you’re feeling fancy.