Smoker Recipe: Smoked Stuffed Chicken Breasts

smoked stuffed chicken breast recipe at HUB - Helping U Barbeque

For this recipe, we smoked bacon wrapped stuffed chicken breast. This recipe is for 5 finished Smoked Stuffed Chicken Breast and will feed 5-10 people if you want to cut them in half once cooked. If you add the weight of ingredients below, each breast will weigh just under 1 1/2 lbs per breast before smoking.


Roughly 2 hours start to finish


You will need a smoker and the ingredients below:

  • 5 boneless skinless chicken breasts (approximately 12-15 oz each)
  • 1 package (10 slices) of classic cut bacon
  • 1 bag (10 oz) of raw spinach
  • 1 container (10 oz) of shaved parmesan cheese (We know our photo shows shredded; trust us, the shaved is better!)
  • 1 small container (8 oz) of mushrooms
  • Favorite rub (we used Man Meat BBQ Homestyle)


Prepping stuffed chicken should take 30 to 45 minutes.

  1. Chop raw spinach and mushrooms to the size and consistency you like. The mushrooms we chopped are about a ¼ inch.
  2. Mix spinach, mushroom, and cheese in a large mixing bowl and add your favorite rub to taste (1/2 Tbsp).
  3. Cut a pocket into the chicken from the long side of each chicken breast–kind of like a pita pocket with a smaller opening. Cut this small hole with the blade cutting towards each end so you can fill the breast and minimize the stuffing from leaking out during the smoke.
  4. Stuff the chicken breast with the mix of cheese and veggies until full. You should be able to use most if not all of the mix if you made the pockets correctly.
  5. Wrap each chicken breast with two pieces of bacon. We like to start the wrap with the bacon on the bottom side of the breast where the weight of the chicken helps it not unravel during the cook. We also overlap the bacon a little on the first time around the chicken. Same goes for the second piece of bacon while also trying to cover the small cut in the chicken that was used to stuff the chicken breast.
  6. Give the wrapped stuffed chicken breast a good medium coverage of the rub you have chosen. Put them all in a pan and back in the fridge to “set up” and hold while you prep your smoker.
  7. Set your smoker to 250 degrees and smoke until internal temperature of the chicken is 165 degrees. This should take between an 1 hour to 1 hour 20 minutes.

You can use whatever wood your family likes. For this cook, we used pecan as it is a non-aggressive mild flavored wood that we like to use with poultry.

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