Cut the chicken breasts into bite-sized cubes, about 1-inch pieces.

In a large bowl, mix together ranch dressing, olive oil, minced garlic, Parmesan cheese, Italian seasoning, smoked paprika, salt, and black pepper.

Add the chicken pieces to the bowl and toss well to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.

If using wooden skewers, soak them in water for 30 minutes to prevent burning during cooking.

Preheat your grill or grill pan to medium-high heat.

Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is fully cooked and has a golden-brown exterior. The internal temperature of the chicken should reach 165°F (74°C).

Remove the skewers from the grill and let them rest for 2-3 minutes before serving.

Serve warm with additional ranch dressing on the side if desired.