Stuffed chicken breast on the Pit Boss is what I make when I want something that looks impressive without a lot of effort. Chicken breasts butterflied and packed with wilted spinach, garlic, and creamy Danish feta, then smoked at 225°F until the skin is golden and the filling has melted through the meat.
I make these for dinner parties, weeknight dinners, or any time I want to put something on the table that tastes like it came from a restaurant. Done in under 2 hours, and the feta keeps the breast juicy the whole way through.
Table of contents
What You’ll Need
- Chicken Breasts (4 large, skin-on) — buy the largest breasts you can find. They need to be thick enough to cut a deep pocket without going all the way through. Skin-on keeps the breast moist during the 2-hour smoke. I go skin-on even though the feta and spinach filling does a lot of the moisture work.
- Danish Feta (150g) — Danish feta is softer and creamier than Greek feta. It melts into the pocket rather than staying in dry crumbles. If you only have Greek feta, mix it with a tablespoon of cream cheese to soften it.
- Spinach (2 large handfuls) — wilt it down completely before using. Raw spinach releases too much moisture in the pocket during the cook and the filling can become watery. Squeeze out any excess moisture after wilting.
- 4 cloves garlic, BBQ rub, butcher’s twine or toothpicks
How to Make Smoked Stuffed Chicken Breasts
Step 1: Cook the Veggies
Heat a frying pan over medium heat and cook the spinach until fully wilted — about 2 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer to a plate and allow to cool completely. Once cooled, squeeze out any excess moisture with your hands or a clean cloth — this step matters. Too much moisture in the filling makes the pocket watery during the cook.
Step 2: Prepare the Stuffing
Combine the wilted spinach and garlic with the crumbled Danish feta in a bowl. Mix until combined. Taste it — the feta brings salt so don’t add extra until after you’ve tasted. The mixture should be cohesive and slightly creamy from the feta. Set aside while you prep the chicken.
Step 3: Stuff the Chicken
Place each breast on a cutting board. Cut a deep pocket into the thickest part of the breast using a sharp knife — go as deep as you can without cutting through the sides or back. The pocket should be large enough to hold a generous spoonful of filling.
Push the feta and spinach filling firmly into the pocket. Some overspill is fine — just push it back in. Secure the opening with toothpicks or butcher’s twine — this stops the filling escaping during the smoke. Apply the BBQ rub generously all over the outside of the breast.
Step 4: Cook the Chicken
Preheat the Pit Boss to 225°F. Place the stuffed breasts on the grates with space between each one. Smoke at 225°F until the internal temperature reaches 165°F. At this temperature check it in the thickest part of the breast meat, not the pocket — the probe needs to read meat temperature, not filling temperature.
For large stuffed breasts this takes approximately 1.5–2 hours, not 3–4 hours as originally listed. At the 60-minute mark the skin will have gone from pale to a deeper golden colour and the BBQ rub will have set on the surface. Rest for 5 minutes before slicing and serving.
What Temperature to Smoke At
We’ll smoke the chicken at 225°F. This low temperature will prevent the chicken breast from drying out, at a high or medium heat, the chicken might dry out too quickly. Using the indirect heat on your Pit Boss will be the best way to smoke the chicken for this recipe.
How Long to Smoke Stuffed Chicken Breast
For a large stuffed chicken breast (300–400g) at 225°F, plan for approximately 1.5–2 hours. Always pull by temperature — 165°F in the thickest part of the meat. The filling takes longer to heat through than the breast meat, so give the probe an extra minute to stabilize when inserted into the chicken rather than the pocket.
Which Wood Chips to Use?
I use cherry or apple on stuffed chicken breast — both give a mild, slightly sweet smoke that complements the feta without overpowering it. Pecan adds a little more depth if you want something with more character. Avoid mesquite entirely — the filling is delicate and mesquite will dominate everything else on the plate.
Should I Wrap the Stuffed Chicken in Bacon?
Wrapping the chicken with bacon can help the meat to stay juicy. Skinless chicken breasts may dry out quickly. This is why you might want to consider wrapping them in bacon. However, cooking low and slow will also prevent the chicken from drying out.
This is a good option if you don’t like bacon or don’t have bacon. It takes about two slices of bacon per breast. Wrap them tightly around the chicken. Use toothpicks or butcher’s twine to hold it together.
Variations
The base recipe works well as is, but it takes to substitutions easily. Here are the combinations worth trying:
Spicy version: Add a diced jalapeño and a pinch of cayenne to the spinach and feta filling. The heat cuts through the richness of the feta.
Different cheese: Soft cheeses work best here — they melt into the pocket rather than staying in dry pieces. Boursin is my favorite substitute — the herb and garlic version makes the filling taste noticeably more complex. Cream cheese works well too and makes the filling even creamier. Gouda and mozzarella both melt cleanly if you want something milder. Avoid hard cheeses — they don’t melt properly at 225°F, and you end up with dry pockets.
Extra vegetables: Red bell pepper, diced small, adds sweetness and color. Asparagus tips work well chopped through the filling. Sun-dried tomatoes add an intensity that pairs well with the feta. Wilt or pre-cook any vegetable before it goes in — raw vegetables release moisture into the pocket during cooking.
Extra BBQ flavor: Mix a teaspoon of your BBQ rub through the filling before stuffing. It carries the smoke flavor into the center of the breast rather than just on the outside.
How to Store Leftovers
Store leftover stuffed chicken breast in an airtight container in the fridge for up to 4 days. To reheat, place in a 325°F oven covered with foil for 12–15 minutes until warmed through. An air fryer at 350°F for 5 minutes also works well. Avoid the microwave — the breast dries out fast and the feta in the filling goes rubbery.
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What to Serve With Stuffed Chicken Breast
Here are some good side dishes to go with stuffed chicken:
Smoked and Stuffed Chicken Breast
Equipment
- 1 Pellet smoker
Ingredients
- Chicken breasts
- Spinach
- Danish Feta
- Garlic cloves
- Bbq rub
- Butcher’s twine or toothpicks
Instructions
Step 1: Cook the Veggies
- Cook spinach in a frying pan until wilted.
- Add minced garlic for 1 minute until fragrant.
- Set aside and cool.
Step 2: Prepare the Stuffing
- In a bowl, combine the Danish feta with spinach and mix. (Use a soft feta like Danish for more of a creamier texture).
Step 3: Stuff the Chicken
- Cut a pocket into the thickest part of the chicken breast. Be careful not to cut all the way through.
- Insert a spoonful of the filling into the pocket of the chicken. Some filling may overspill but try to keep it all in.
- Secure the breast with butcher’s twine or toothpicks.
- Apply your BBQ rub all over the stuffed chicken breasts.
Step 4: Cook the Chicken
- Smoke at 225°F until internal temperature hits 165°F. It will probably take 3-4 hours, depending on the size of the breasts.
- Measure the temperature at the thickest portion of the breast to ensure that it is 165°F.
- Let cool for a few minutes and serve.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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