These breaded Dijon chicken skewers only require 5 ingredients (dijon mustard, green onion, breadcrumbs, parsley, and chicken) and only take 30 minutes to make.

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Breaded Dijon chicken skewers stacked and served on a plate.

About Breaded Dijon Chicken Skewers

When it comes to summertime foodie favorites, the only disadvantage is that they tend to only come around in, well, summer.

So it’s always something to celebrate when you find a recipe that 1) can be baked in the oven (so no need to depend on fair-weather grilling) and 2) is also family-friendly enough to make for a big party or a weeknight dinner.

And, you guys, that’s exactly what these baked and breaded dijon chicken skewers are. Easy to make, baked in the oven, and breaded for crowd-pleasing appeal. They’re like delicious chicken nuggets baked on a stick and it’s genius.

HOW LONG ARE CHICKEN SKEWERS GOOD FOR?

Once prepared, these chicken skewers should remain good in a sealed container in the refrigerator for one or two days.

CAN YOU FREEZE CHICKEN SKEWERS?

Yes, you totally can!

Once prepared and cooled, arrange the chicken skewers on a plate and allow them to freeze until solid (about three hours.) Wrap each individual frozen skewer in aluminum foil, then store them in a sealed container or freezer bag in the freezer for up to three months.

Closeup of stacked breaded Dijon chicken skewers

Do you have to marinade the chicken?

Nope! These skewers get their flavor from a thick Dijon mustard coating and lots of breading. The flavor is baked into the outside of the chicken, so there’s no need to marinade.

What kind of skewers should you use?

For this recipe, you can either use metal skewers (I have a set similar to these) or you can use wooden bamboo skewers.

However, I tend to prefer using bamboo skewers for easier cleanup and a more classic look. And the trick with using bamboo skewers is that you should soak them in water first.

To soak bamboo skewers:

  • In a long, shallow dish, fill with about 1/4 inch water.
  • Arrange the skewers in the water.
  • Let them soak for a minimum of 20 minutes, or ideally a maximum of three to four hours.
  • Pat skewers dry, then thread on the meat.

Can you grill these instead?

Given how thick and crumbly the breading is for this recipe, I can’t recommend tossing these skewers on the grill. The breading will likely fall off or stick to the grill while cooking, making a big mess to clean up.

The only way around this would be to wrap the skewers in foil, but doing that might defeat the whole reason you’re heating up the grill.

Holding a breaded Dijon chicken skewer.

Notes & tips for dijon chicken skewers

  • As mentioned above, you can use either metal skewers or bamboo skewers. If using wooden skewers, see above for how to soak them before baking.
  • When picking your breadcrumbs, you can use original OR you can pick a flavor that compliments Dijon mustard (such as Italian). You can also use panko breadcrumbs instead.

More great chicken recipes

How to bake Breaded Dijon chicken skewers

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a medium bowl, mix together the following ingredients: Dijon mustard and chopped green onion.

Step 2 – In another small bowl, add the breadcrumbs and the parsley, then toss to mix.

Step 3 – To prepare the chicken skewers, dip a bite-sized piece of chicken in the Dijon mixture, tossing well to coat. I personally like to coat them heavily for more flavor, but use as much or as little as you like. Next, take the Dijon-coated chicken and toss it in the bowl with the breading. And like the Dijon, coat the chicken as much or as little as you like (I used a lot of breading). Once the chicken is nice and coated, thread it on a metal or wooden skewer. Keep repeating this step until all the chicken is coated and threaded on the skewers. In general, each skewer should hold about six to eight pieces of chicken, leaving room at each end for holding.

Step 4 – Place the prepared skewers on an aluminum foil lined baking sheet. It’s okay to place them close together, so long as they’re not directly touching.

Step 5 – Bake!

Step 6 – Serve and enjoy!

Recipe Details

Breaded Dijon chicken skewers stacked and served on a plate.
3.75 from 8 votes

Breaded Dijon Chicken Skewers

20 mins prep + 8 mins cook
345 kcal
Yields: 6 skewers
These breaded Dijon chicken skewers only require 5 ingredients (dijon mustard, green onion, breadcrumbs, parsley, and chicken) and only take 30 minutes to make.

Ingredients 

  • 2 tbsp green onion, chopped
  • 1/2 cup fresh parsley, minced
  • 2 lb skinless chicken breasts, cut into 3/4 inch pieces

Instructions

  • Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil, then set aside.
  • In a medium bowl, mix together Dijon mustard and green onion. Set nearby.
  • In another medium bowl, mix together bread crumbs and fresh parsley. Set nearby.
  • To prepare chicken: coat a cube of chicken in the dijon mustard mixture, then toss to coat it in breadcrumbs. Thread the chicken on a metal or water-soaked wooden skewers. Repeat this step until all the chicken has been coated and skewered, leaving room at both ends of the skewer for handling. Place finished skewers on prepared baking sheet. When finished, discard any remaining Dijon mustard or breading mixture. Tip: a skewer should be able to hold anywhere from 6-8 pieces of chicken.
  • Bake chicken skewers for 6-8 minutes or until chicken appears opaque (note: since this recipe doesn’t include egg, the breading will not brown while cooking, so use the actual chicken meat to determine doneness.)
  • Serve breaded Dijon chicken skewers immediately.

Nutrition

Serving: 1skewer | Calories: 345kcal | Carbohydrates: 29g | Protein: 39g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 913mg | Potassium: 720mg | Fiber: 3g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 9mg | Calcium: 106mg | Iron: 3mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy