In a medium mixing bowl, combine ranch dressing, grated parmesan cheese, olive oil, minced garlic, chopped parsley, black pepper, garlic powder, and lemon juice. Whisk until smooth.

Place the cubed chicken breast into a resealable bag or shallow dish. Pour the marinade over the chicken and coat evenly. Refrigerate for 30 minutes to 2 hours.

Once marinated, soak wooden skewers in water for 15 minutes. Thread the chicken onto the skewers, spacing them a bit apart.

Preheat your grill to medium-high heat (400°F). Grill the skewers for 10 to 15 minutes, turning frequently, until chicken reaches 165°F.

Remove skewers from the grill, let them rest for a few minutes, and optionally garnish with additional parsley or parmesan before serving.