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Chicken Spiedini With Lemon Garlic Butter – Cozy Dinner Recipe

Chicken spiedini with lemon garlic butter is oven-baked on metal skewers until the breadcrumb coating is golden and the chicken reaches 165°F. A warm butter sauce with fresh lemon, garlic, and parsley finishes each tender, crisp-coated strip.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken breasts boneless, skinless
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 cup Italian-style breadcrumbs
  • 0.33 cup Parmesan cheese finely grated
For the lemon garlic butter
  • 6 tbsp unsalted butter
  • 3 cloves garlic finely minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 rimmed baking sheet
  • 1 small saucepan

Method
 

Prepare the chicken
  1. Heat the oven to 425°F.
  2. Set a wire rack in a rimmed baking sheet and lightly grease the rack.
  3. Cut the chicken into strips about 1 inch wide and 3 to 4 inches long, then toss with the olive oil, salt, pepper, and Italian seasoning.
  4. Mix the breadcrumbs and Parmesan in a shallow dish, then press the chicken strips into the mixture until coated on all sides.
  5. Thread the strips accordion-style onto 8 metal skewers and arrange them on the rack.
  6. Bake for 15 to 20 minutes, turning the skewers once halfway through, until the coating is golden and the thickest chicken strip reaches 165°F.
Make the lemon garlic butter
  1. Melt the butter in a small saucepan over low heat, add the garlic, and cook for 30 to 60 seconds until fragrant but not browned.
  2. Remove the saucepan from the heat and stir in the lemon juice and parsley, then spoon the butter over the hot chicken spiedini.

Notes

For the best coating, press the chicken firmly into the breadcrumb mixture on all sides. Refrigerate leftovers for up to 3 days; freeze cooked chicken spiedini without the butter sauce for up to 2 months. Use gluten-free Italian-style breadcrumbs for a gluten-free adaptation.