Smoked Chicken Breast is an easy, flavorful dinner that turns simple boneless chicken into something tender, juicy, and full of smoky flavor. It is a great choice for weeknights, meal prep, cookouts, or any time you want a reliable main dish with very little hands-on work. With a simple pantry spice blend and a low, steady smoke, this recipe delivers flavorful chicken breast without drying it out.
“This is some of the best chicken I’ve ever had. The smoker adds so much flavor!”
-Mark
This smoked chicken breast recipe works beautifully on a pellet smoker and is simple enough for beginners. The chicken is brushed with olive oil, coated in a smoky seasoning blend, and cooked low and slow until it reaches the perfect internal temperature. The result is moist, tender chicken with a lightly seasoned crust and a deep smoked flavor.
The seasoning comes together in just a few minutes using everyday spices like smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Once the chicken is seasoned and placed on the smoker, the smoker does nearly all the work. It is an easy main course to serve with potatoes, vegetables, macaroni and cheese, stuffed peppers, or your favorite simple side dish.
If you enjoy easy dinner recipes, you may also like this cheesy Cowboy Chicken, Slow Cooker Baby Back Ribs, Homemade Beanie Weenies, Smoked Pork Tenderloin, Baked Mac and Cheese, or Cream Cheese Stuffed Peppers.
Ingredients You Will Need
- Boneless skinless chicken breasts – Use about 1 to 1 1/2 pounds of chicken breasts. Try to choose pieces that are similar in thickness so they cook evenly.
- Olive oil – Helps the seasoning cling to the chicken and adds a little moisture during smoking.
- Smoked paprika – Adds rich color and enhances the smoky flavor of the chicken.
- Garlic powder – Gives the seasoning blend savory depth.
- Onion powder – Balances the garlic and adds mild sweetness.
- Kosher salt – Brings out the natural flavor of the chicken and spices.
- Black pepper – Adds a gentle bite and rounds out the seasoning.
A full list of ingredients is included in the recipe card below.
Recipe Variations
- Make it sweet and smoky: Add a little brown sugar to the spice mixture for a lightly sweet crust.
- Use bone-in chicken breasts: Increase the smoke time by about 30 to 45 minutes, depending on the size of the chicken.
- Barbecue style: Brush the chicken with BBQ sauce during the last 10 minutes of cooking.
- Spicy rub: Add cayenne pepper or crushed red pepper flakes to the seasoning blend.
- Herb blend: Mix in thyme, rosemary, or Italian seasoning for a more herb-forward flavor.
How to Make Smoked Chicken Breast
- Preheat your pellet smoker to 225 degrees F. Apple, cherry, or pecan pellets all work well with chicken. In a small bowl, stir together the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
- Pat the chicken breasts dry with paper towels. Brush them with olive oil, then coat all sides evenly with the seasoning blend. Press the seasoning gently onto the chicken so it sticks well.
- Place the chicken directly on the smoker grates. Close the lid and smoke for 90 minutes to 1 hour 45 minutes, depending on the thickness of the chicken breasts. Check the thickest part with a meat thermometer and remove the chicken when it reaches 165 degrees F.
- For thicker chicken breasts, you can remove them at 160 degrees F and let carryover heat bring them to a safe 165 degrees F as they rest. Let the smoked chicken breast rest for 5 to 10 minutes before slicing so the juices redistribute.
Serve this smoked chicken breast with a favorite side dish such as Roasted Potatoes. For dessert, try an Easy Strawberry Dump Cake, a minty Grasshopper Pie, or this no-bake Coconut Delight.
Expert Tips
- Cooking time will vary based on the thickness of the chicken breasts. Larger pieces may take closer to 1 hour 45 minutes.
- Always let the chicken rest before slicing. This helps keep the meat juicy instead of letting the juices run out onto the cutting board.
- A pellet smoker makes this recipe especially simple because you can set the temperature and let it cook steadily.
- There is no need to flip the chicken. The even heat inside the smoker cooks it through without turning.
- Use a meat thermometer for the best results. It is the easiest way to avoid undercooked or overcooked chicken breast.
- For a golden, lightly crisp edge, sear the chicken briefly in a hot skillet or on the grill after smoking.
Smoked Chicken Breast FAQs
Yes. Any smoker will work for this recipe as long as you can hold a steady temperature of 225 degrees F. Smoke the chicken until the internal temperature reaches 165 degrees F.
Let the chicken cool completely, then place it in an airtight container. Store it in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months.
Wrap the chicken in foil and warm it in a 300 degree F oven until heated through. You can also reheat it gently in a skillet with a splash of chicken broth to help keep it moist.
More Easy Dinners
Breakfast
Lemon Pancakes
Appetizers
Pizza Cupcakes
Smoker and BBQ Recipes
Smoked Turkey
Halloween Recipes
Mummy Hot Dogs
If you try this smoked chicken breast recipe or any other recipe from Celebrating Simply, I would love for you to leave a star rating and share your thoughts in the comments. Your feedback is always appreciated.
Smoked Chicken Breast
Equipment
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Smoker A pellet smoker works well for this recipe.
Ingredients
- 1 pound chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
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Preheat your pellet smoker to 225 degrees F. Apple, cherry, or pecan pellets are good choices for chicken.
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In a small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
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Pat the chicken breasts dry with paper towels. Brush the chicken with olive oil, then season all sides evenly with the spice blend.
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Place the chicken directly on the smoker grates. Close the lid and smoke for 90 minutes to 1 hour 45 minutes, depending on thickness. Check the thickest part of each breast with a meat thermometer. Remove the chicken when it reaches 165 degrees F, or remove it at 160 degrees F and allow carryover heat to bring it to 165 degrees F while it rests.
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Rest the smoked chicken breast for 5 to 10 minutes before slicing and serving.
Notes
- Cook time varies. Thicker chicken breasts may need closer to 1 hour 45 minutes.
- Resting the chicken helps keep the juices inside when you slice it.
- A pellet smoker makes the process easy because it holds a steady temperature.
- You do not need to flip the chicken while it smokes.
- Use a meat thermometer to avoid undercooking or overcooking.
- For a crisp, golden finish, sear the smoked chicken briefly in a hot skillet or on the grill before serving.
Nutrition
Carbohydrates: 2g
Protein: 24g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 73mg
Sodium: 424mg
Potassium: 454mg
Nutrition information is automatically calculated and should be used only as an approximation.