Easy Chicken Spiedini With Lemon Garlic Marinade

Chicken Spiedini is a cozy Italian-style dish made with tender marinated chicken threaded onto skewers, coated in a crunchy cheesy breadcrumb crust, and cooked until golden and juicy. This recipe gives you all the comfort of classic Italian flavors with lemon, garlic, herbs, and a light touch of spice, using simple ingredients you probably already have at home.

In this version, small pieces of chicken breast soak in a bright lemon and olive oil marinade, then get rolled in a savory Parmesan breadcrumb mixture. You can bake the skewers for an easy, hands-off dinner, or pan-fry them if you want extra crisp edges. Either way, you get juicy, flavorful bites with a satisfying crunch.

Chicken Spiedini works beautifully for family dinners, casual weekends with friends, or even a special occasion. Serve it with salad, potatoes, rice, or warm bread, and you have a complete meal that feels both homey and a little bit special.

Tastyinpo Note

At Tastyinpo, we love recipes that look impressive on the table but are secretly easy to pull off in a home kitchen. Chicken Spiedini is exactly that kind of dish. Once you cut and marinate the chicken, the rest feels simple and relaxing: coat, skewer, cook, and enjoy.

What makes this recipe shine is the balance of textures and flavors. The chicken turns out tender and moist inside, while the outside gets golden and crisp from the breadcrumb and Parmesan coating. The lemon and garlic wake everything up with brightness, and the parsley adds freshness and color so the plate looks inviting.

Behind the scenes, a few details really matter: marinating the chicken long enough to soak in flavor, pressing the breadcrumbs on firmly so they stick, and giving the skewers space to cook evenly. Those little steps are the difference between “just okay chicken” and a spiedini recipe you’ll want to make again and again.

Why You’ll Love This Chicken Spiedini

• Simple, everyday ingredients that are easy to find and budget-friendly
• Bright lemon and garlic flavor that keeps the chicken juicy and tender
• Crispy, golden breadcrumb crust with a savory Parmesan kick
• Flexible cooking methods: oven, skillet, or even the grill
• Fun, skewer-style presentation that kids and guests love
• Great for making ahead—marinate and bread earlier, cook later
• Perfect for weeknights, dinner parties, or meal prep bowls

Ingredients for Chicken Spiedini

Ingredient List

For the chicken and marinade:

• 2 lb (900 g) boneless, skinless chicken breasts
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1/3 cup olive oil
• 3 garlic cloves, minced
• 3 tbsp fresh parsley, finely chopped
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes (optional, to taste)

For the coating:

• 1 large egg
• 1 1/2 cups dry breadcrumbs (regular or panko)
• 1/2 cup finely grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

For cooking and serving:

• 3–4 tbsp olive oil (for pan-frying) or cooking spray (for baking)
• Extra chopped fresh parsley, for garnish
• Lemon wedges, for serving
• 10–12 wooden skewers (8–10 inches long), soaked in water if baking or grilling

Ingredient Notes

• Chicken breasts:
  Boneless, skinless chicken breasts are easy to cut into cubes and cook quickly. If you prefer richer flavor, you can use boneless, skinless chicken thighs; they stay very tender and are more forgiving if slightly overcooked.
• Lemon juice:
  Freshly squeezed lemon juice is best. It adds brightness to the marinade and helps tenderize the chicken. Bottled juice can work in a pinch, but fresh gives a cleaner, fresher taste.
• Olive oil:
  Olive oil carries the flavors of garlic and herbs and keeps the chicken moist. Use a mild or medium olive oil that you enjoy, since you’ll taste it in the final dish.
• Garlic and parsley:
  Fresh garlic gives deep flavor quickly, while parsley adds a gentle herbal note and a pop of green color. Flat-leaf (Italian) parsley works especially well here.
• Red pepper flakes:
  These bring a gentle warmth without making the dish too spicy. If cooking for children or very mild palates, reduce or leave them out. You can always serve extra red pepper flakes at the table.
• Breadcrumbs:
  Dry breadcrumbs help create a firm, even crust. Use traditional fine breadcrumbs for a classic texture, panko for extra crunch, or a mix of both for the best of both worlds.
• Parmesan cheese:
  Finely grated Parmesan blends easily with breadcrumbs and melts slightly as the skewers cook, adding a nutty, savory flavor. Grate it yourself if possible for the best taste and texture.
• Egg:
  The beaten egg acts like glue for the breadcrumb coating. It sticks to the marinated chicken and helps the crumbs form a solid, crispy layer.
• Wooden skewers:
  If using wooden skewers in the oven or on the grill, soak them in water for at least 20–30 minutes. This helps prevent them from burning or breaking while cooking.

Step-by-Step Instructions

Before you begin, place your wooden skewers in a shallow dish of water to soak. This can sit off to the side while you prep everything else.

Step 1 – Cut the Chicken

Trim any visible fat or tough bits from the chicken breasts. Cut the meat into cubes about 1 to 1¼ inches (2.5–3 cm) in size. Try to keep the pieces as even as possible so they all cook at the same speed.

Place the cubes into a large mixing bowl or a roomy zip-top bag. This will be your marinating container.

Step 2 – Make the Lemon Garlic Marinade

In a separate bowl or large measuring jug, combine the lemon juice, olive oil, minced garlic, chopped parsley, salt, black pepper, and red pepper flakes. Whisk until the mixture is well blended, with the herbs and garlic evenly distributed in the liquid.

Pour this marinade over the chicken pieces. Use tongs, a spoon, or clean hands to toss the chicken thoroughly, making sure every piece is coated. Scrape any garlic and parsley from the bottom of the bowl so nothing is left behind.

Step 3 – Marinate the Chicken

Cover the bowl with plastic wrap or seal the zip-top bag, pressing out extra air. Place it in the refrigerator to marinate for at least 30 minutes.

If you have more time, you can marinate for 2–3 hours. This deeper marinating time gives the chicken a stronger lemon-garlic flavor and helps keep it extra tender. Avoid marinating for many hours longer than that, as too much acid can affect the texture.

Step 4 – Prepare the Coating Station

When the chicken is nearly done marinating, set up your coating station.

In a small bowl, crack the egg and whisk it until smooth. Pour the beaten egg directly into the bowl with the marinated chicken, and toss to coat all the pieces. The egg will cling to the chicken and help the breadcrumbs stick.

In another shallow dish or pie plate, combine the dry breadcrumbs, grated Parmesan, salt, and black pepper. Stir until everything is well mixed and the cheese looks evenly scattered through the crumbs.

Step 5 – Bread the Chicken Pieces

Lift a few pieces of chicken at a time out of the bowl, letting excess liquid drip off. Drop them into the breadcrumb mixture and roll them around to coat. Press the crumbs gently onto all sides of each piece so they form a firm layer.

Place the coated chicken pieces on a clean plate or tray. Repeat until all the chicken is breaded. If you still have a little breadcrumb mixture left at the end, you can sprinkle it lightly over the pieces or save it to press onto the skewers once they’re assembled.

Step 6 – Thread the Skewers

Take a soaked wooden skewer and carefully slide 4–5 pieces of breaded chicken onto it, leaving a small gap between each piece. This tiny bit of space lets heat circulate and helps the coating crisp up instead of steaming.

Lay each finished skewer on a baking sheet or tray. Continue until all the chicken is used. You should end up with about 10–12 skewers, depending on the size of your pieces and the length of your skewers.

Step 7 – Cook in the Oven or Pan

You can now choose your favorite cooking method: oven-baked or pan-fried.

Oven-Baked Chicken Spiedini

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper or lightly grease it.
3. Arrange the skewers in a single layer, leaving space between each one.
4. Lightly spray or drizzle the skewers with olive oil to help the coating crisp.
5. Bake for 20–25 minutes, turning them once halfway through.
6. For a deeper golden color, turn the broiler on for 1–3 minutes at the end, watching carefully so they don’t burn.

Pan-Fried Chicken Spiedini

1. Pour a thin layer of olive oil into a large skillet and heat over medium to medium-high.
2. When the oil is hot and shimmering, place a few skewers in the pan, leaving space between them.
3. Cook for about 3–4 minutes per side, turning gently, until all sides are golden brown and the chicken is cooked through.
4. Transfer cooked skewers to a plate lined with paper towels or a wire rack while you finish the rest.

Step 8 – Check Doneness

To make sure the chicken is fully cooked, cut into one of the larger pieces near the center of a skewer. The meat should be white and opaque with clear juices. If you use a meat thermometer, the internal temperature should reach 165°F (74°C).

If the coating is browning too fast before the chicken is done, lower the heat for pan-frying or tent the skewers loosely with foil in the oven and continue baking until cooked through.

Step 9 – Garnish and Serve

Transfer the cooked Chicken Spiedini to a serving platter. Sprinkle with extra chopped parsley for a bright, fresh finish. Arrange lemon wedges around the edges so everyone can squeeze fresh juice over their skewers.

Serve right away while hot and crisp, with your favorite sides—salad, potatoes, rice, vegetables, or warm bread all work wonderfully.

Pro Tips for Success

• Cut the chicken into even cubes so everything cooks at the same speed.
• Give the chicken at least 30 minutes to sit in the marinade for better flavor and tenderness.
• Press the breadcrumb mixture gently but firmly onto each piece so the crust holds during cooking.
• Don’t overcrowd the pan or baking sheet; space around the skewers helps the coating crisp.
• Turn the skewers carefully using tongs to avoid knocking off the coating.
• Let the skewers rest for a few minutes after cooking so the juices settle before serving.

Flavor Variations

• Extra Herby Chicken Spiedini
  Add more chopped fresh herbs like basil, oregano, or thyme to both the marinade and the breadcrumb mixture. This creates a very fragrant, garden-fresh version with layered herb flavors.
• Lemon Pepper Chicken Spiedini
  Increase the lemon juice slightly and add extra black pepper in both the marinade and the coating. The result is brighter and a bit sharper, perfect if you love lemon-forward dishes.
• Garlic Lovers Spiedini
  Add an extra clove or two of garlic to the marinade and a pinch of garlic powder to the breadcrumb mixture. You’ll get a deeper, more pronounced garlic taste in every bite.
• Mild and Kid-Friendly Spiedini
  Leave out the red pepper flakes and lean into the Parmesan and garlic for flavor. This version is gentle, comforting, and usually a big hit with children.
• Grilled Chicken Spiedini
  Cook the skewers on a preheated grill over medium heat, lightly brushing them with oil. Turn often for 8–10 minutes until cooked through and lightly charred for a smoky twist.

Serving Suggestions

• Serve with a simple leafy salad dressed with olive oil and lemon for a light, fresh dinner.
• Pair with roasted potatoes, mashed potatoes, or rice for a more filling, comfort-style meal.
• Slide the chicken off the skewers and serve over buttered pasta or herbed couscous.
• Tuck the chicken into wraps or pitas with lettuce, tomato, cucumber, and a yogurt or garlic sauce.
• Build meal prep bowls with Chicken Spiedini, grains, roasted vegetables, and a lemon wedge for easy lunches.
• Use as a party or buffet dish by arranging skewers on a large platter with extra lemon wedges and fresh herbs.

Storage and Freezing Instructions

• Refrigerating leftovers:
  Let the cooked Chicken Spiedini cool to room temperature (no longer than 1–2 hours). Place the skewers, or the chicken removed from skewers, in an airtight container. Store in the refrigerator for up to 3–4 days.
• Reheating:
  For the best texture, reheat in a 350°F (180°C) oven or in an air fryer until heated through, about 8–12 minutes. This helps bring back some of the crispiness. You can reheat in the microwave, but the coating will be softer.
• Freezing before cooking:
  After breading the chicken pieces, place them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Thaw in the fridge overnight, thread onto skewers, and cook as directed.
• Freezing after cooking:
  Remove the chicken from the skewers and allow it to cool completely. Store in a freezer-safe container or bag for up to 2 months. Reheat from thawed in the oven or air fryer at 350°F (180°C) until hot.

Nutrition Facts (Per Serving)

Approximate values for 1 serving (based on 6 servings total):

• Calories: ~380
• Protein: ~35 g
• Carbohydrates: ~18 g
• Total Fat: ~18 g
• Fiber: ~1–2 g
• Sodium: ~650 mg

These numbers are estimates and will vary depending on the exact ingredients, brand of breadcrumbs, and how much oil is used or absorbed during cooking.

FAQ About Chicken Spiedini

Final Thoughts

Chicken Spiedini is a wonderful way to transform simple chicken into a dish that feels special, flavorful, and fun to eat. The lemon garlic marinade, crunchy Parmesan coating, and easy skewer format come together to make a recipe you’ll be proud to serve.

Once you’ve tried it, you can start playing with herbs, spices, and serving ideas to make it your own. Whether you bake it for a busy weeknight or grill it for a weekend gathering, this Chicken Spiedini is a reliable, crowd-pleasing choice.

If you’re ready for a new favorite chicken dinner, gather your ingredients, marinate those cubes, and let this Tastyinpo-style Chicken Spiedini become part of your regular rotation.

Easy Chicken Spiedini With Lemon Garlic Marinade

Chicken Spiedini is a cozy Italian-style dish made with marinated chicken, lemon, garlic, and herbs, coated in a crispy Parmesan breadcrumb crust and cooked to golden perfection. Whether baked or pan-fried, these juicy skewers make a flavorful, fun-to-eat meal that’s perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 380 kcal

Ingredients

  

For the chicken and marinade

• 2 lb boneless, skinless chicken breasts
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1/3 cup olive oil
• 3 cloves garlic minced
• 3 tbsp fresh parsley finely chopped
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes optional, to taste

For the coating

• 1 large egg
• 1.5 cups dry breadcrumbs regular or panko
• 1/2 cup Parmesan cheese finely grated
• 1/2 tsp salt
• 1/4 tsp black pepper

For cooking and serving

• 3–4 tbsp olive oil or cooking spray for frying or baking
• fresh parsley extra, chopped for garnish
• lemon wedges for serving
• 10–12 wooden skewers soaked in water if baking or grilling

Instructions

 

• Soak wooden skewers in water while preparing ingredients.
• Cut chicken breasts into 1–1¼ inch cubes. Place in a large bowl or zip-top bag.
• In a separate bowl, mix lemon juice, olive oil, garlic, parsley, salt, black pepper, and red pepper flakes. Pour over chicken and mix well. Marinate for 30 minutes to 3 hours in the fridge.
• Whisk the egg and add it to the marinated chicken, stirring to coat.
• In another dish, mix breadcrumbs, Parmesan, salt, and black pepper.
• Coat marinated chicken pieces in breadcrumb mixture, pressing crumbs on firmly. Place on tray.
• Thread 4–5 chicken pieces onto each soaked skewer, leaving small gaps between pieces. Set on tray.
• For oven: Preheat to 375°F (190°C). Line baking sheet and arrange skewers. Drizzle or spray with oil. Bake 20–25 minutes, turning halfway. Broil 1–3 minutes for extra color if desired.
• For pan: Heat olive oil over medium-high. Cook skewers 3–4 minutes per side until golden and chicken is cooked through.
• Check doneness: chicken should be 165°F (74°C) internally and opaque inside. Let rest briefly before serving.
• Garnish with fresh parsley and serve with lemon wedges and your favorite sides.

Notes

For a herby twist, add basil, oregano, or thyme. Skip red pepper flakes for a kid-friendly version. Try grilled for a smoky flavor. Serve with salad, rice, pasta, or in wraps.

Keyword chicken spiedini, easy chicken skewers, italian chicken skewers, lemon garlic chicken, parmesan breadcrumb chicken