Smoked Stuffed Chicken Breast

Smoked Stuffed Chicken Breast is sure to be one of your new favorite ways to cook chicken. The cheese and bacon mixture paired with the tender chicken will have everyone wanting more. This just might be the best way to use your smoker for making perfectly cooked chicken breasts.

The fun part about making this chicken recipe is that it's kind of like a combination of a few of my favorite chicken dishes. If you love bacon-wrapped chicken and stuffed breasts, this is literally what this dish is all about. It's one of those chicken breast recipes that looks like it took a ton of time and effort, but that'll just be your little secret to keep. 

The flavor of the smoked chicken paired with the melted cheese and bacon bits in the middle creates a flavor explosion that is delightful and surprising at the same time. If you've eaten stuffed chicken at a restaurant before, think of this as a fun and yummy twist. 

If you're a fan of cooking chicken recipes, be sure to check out my Cast Iron Chicken for a flavor and fun cooking method. 

Ingredients

Chicken breast - Using boneless skinless chicken breast that is prepped and ready to go will save time. 

Cream cheese - Cream cheese works great as a binder to hold the filling ingredients together.

Shredded cheese - Any flavor of cheese will work, so have fun switching the combination and trying new things. 

Salt and black pepper - To taste.

Diced bacon - If you cook your own bacon and add it, be sure to drain off any excess grease prior to putting it into the recipe. If you don't, the mixture will be greasy and too thin. Packed 100% bacon crumbles work just fine in this recipe. My tip is to microwave them for 30 seconds first so they crisp up and get more flavorful.

How to make Smoked Stuffed Chicken Breasts 

Step One: Start by mixing all of the filling ingredients in a small mixing bowl. Just stir until combined.

Step Two: Take the butterflied chicken breasts and put them on a cutting board. Stuff the breasts with the cheese mixture.

Cover the area with the side of each chicken breast so that it's not exposed.

Step Three: Place the boneless skinless chicken breasts on the grill grates, and smoke until they reach an internal temperature of 165 degrees. Remove - and serve. 

Variations 

Change the mixture of cream cheese - The fun part about making this is that you can make the filling different each time. You can use feta cheese, gouda cheese, mozzarella cheese, cheddar cheese, goat cheese, or a combination of all of them. 

Add ingredients - Mixing a little bit of fresh spinach or sundried tomatoes into the cream cheese mixture is a great way to add different flavors. A diced red onion and diced poblano peppers are a great idea, too. 

Seasonings - You can use Italian seasoning, or a lemon pepper blend - or any type of seasoning that you want. 

​Common Questions 

What type of bacon should I use for this stuffed smoked chicken recipe? 

You can use any type of bacon that you want. I like using thin sliced bacon for this recipe because it makes for crispy bacon, which adds to the texture and taste. You can use thick slices of bacon as well and just dice them up really small. Thick-cut bacon tends to work well because it adds more depth and crunch to each bite.

You can also save yourself prep time and buy bacon that is already cooked and diced. They sell this at most grocery stores, and it's such a good purchase to have on hand for recipes like this. 

What side dishes pair well with cooked chicken?

The beauty of making chicken is that it's versatile in how it can be served. This can be paired with butternut squash, a side salad, mashed potatoes, or grilled zucchini. You can also grill jalapeño peppers and have them as a spicy side dish, too. Anything that you want and crave can easily be paired.

We love having this Corn Casserole with Cream Cheese Recipe on the side.

Do I need to let cooked chicken rest? 

It's always a good idea to let the meat rest for a short time after cooking it. This is because the tendons and juices in the meat relax a bit while resting, giving each bite a more tender texture. As long as the meat thermometer shows an internal temperature of 165 degrees for the chicken to be fully cooked, you can let it rest for 5 minutes or so before serving it. I use this time to finish setting the table, etc., before eating.