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Palak Paneer Stuffed Chicken
SERVES: 4-6
TIME: 40 MINS
Hosting Thanksgiving for the first time made me realize something quickly: turkey is my least favorite part of the whole meal. So I ditched it. And honestly, it felt right. Instead, I’m making this Palak Paneer Stuffed Chicken.
You cut pockets into the chicken, season it well, and let it marinate while you whip up a chunky, unblended palak paneer that stuffs perfectly. It’s spicy, comforting, flavorful, and just unexpected enough to make people pause in the best way.
And the real win is you can prep everything ahead so you’re not stuck in the kitchen all day. If you want simple but standout dishes on your Thanksgiving table this year, this one sets the tone beautifully.
Ingredients
PALAK PANEER
9 cups spinach, chopped
1 1/2 cups paneer, cubed
1 large onion, chopped
3 medium tomatoes, chopped
1 1/2 tbsp ginger-garlic paste (or minced)
1 1/2 green chilies (adjust to taste)
1/4 tsp turmeric powder
3/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp garam masala
3/4 tsp salt (adjust to taste)
1 tbsp ghee or oil
CHICKEN
4-6 chicken breasts (depending on how much palak paneer can fit inside)
1 tsp kashmiri chili powder
1/2 tsp turmeric powder
1/4 tsp salt
Instructions:
Prep Chicken: Cut pockets in the chicken breasts and season with oil, Kashmiri chili powder, turmeric, and salt. Set aside to marinate.
Prep the Paneer: Lightly sear the paneer cubes in a tsp of ghee or oil until golden. Set aside.
Make the Masala Base: In a large pan, heat the ghee or oil over medium heat. Add the chopped onions and sauté until golden brown. Stir in the green chilies and ginger-garlic paste and cook until fragrant. Add the tomatoes, cumin, turmeric, garam masala, and coriander. Cook until the tomatoes soften.
Add Spinach: Add the chopped spinach to the pan, mixing well. Cook for 5-6 minutes to let the flavors meld.
Add Paneer: Add the paneer cubes, gently stirring to coat them in the spinach mixture.
Stuff Chicken Breasts: Spoon the palak paneer into each chicken breast pocket, securing with toothpicks to keep the filling in place.
Sear (Optional): In an oven-safe pan, sear the stuffed chicken on the stove over medium-high heat for a golden crust.
Bake: Transfer the pan to a preheated oven at 375°F (190°C) and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Rest: Let the chicken sit for 5 minutes before slicing, allowing the juices to settle for max moisture. Slice and enjoy!