Stuffed Buffalo Chicken Breasts - I'm sure you've heard of them, and you've probably even made a few, but you haven't made anything like this. In this post, I'm going to share how to make Stuffed Buffalo Chicken Breasts, and why I am falling back in love with smoked
How to Make Stuffed Buffalo Chicken Breasts
This is one of those meals that makes me scratch my head and wonder why I've never made it before. Cheesy on the inside - you know I'm into that - and awesome buffalo sauce flavor on the outside. It's amazing.
Smoked Chicken Breast Brine
Anytime I smoke a chicken breast, I try to brine it first. You can use the simple chicken brine I outline here, and you'll have great results.
Another option that I really like is making a brine using Butcher BBQ Bird Booster. Bird Booster works great as an injection, but I like mixing 4 cups of warm water with 1 scoop of the mix to make a brine.
Soak chicken breasts in this solution overnight results in some of the best-tasting chicken you will ever experience. In fact, the last time I brined a batch of chicken breasts in this stuff, I smoked one of the breasts plain. Just pulled it from the brine, and smoked it at 225. No seasoning, nothin. Final result? BEST. CHICKEN BREAST. EVER.
I brine chicken breasts in this stuff at least 6 hours, but up to 24 hours. If you throw the breasts in the brine the night before they'll be just right when you're ready to smoke the stuffed chicken breasts.
Stuffed Buffalo Chicken Breast Filling
The filling for these stuffed buffalo chicken breasts is simple. All you need is 4 ounces of softened cream cheese, 4 ounces of shredded mozzarella, a few slices of cooked bacon crumbles, 2-3 chopped green onion stalks, and a clove of minced garlic. Combine all of the ingredients in a small bowl and set off to the side.
Carefully cut into each of your chicken breasts and create a pocket for the filling. Make sure your knife is sharp and be careful not to cut all the way through.
Use a spoon and stuff each of the chicken breasts with about 2 tablespoons of the filling. Season the outside of each breast with salt and pepper, and place them in a cast iron skillet. You can use toothpicks to seal the seams of the chicken breasts if you'd like. I didn't and the stuffed chicken breasts turned out just fine.
Smoking the Stuffed Buffalo Chicken Breasts
Set up your smoker to smoke at 150 degrees and place your cast iron skillet inside. Let the breasts smoke for 45 minutes and then adjust the temperature up to 300 degrees.
Pour some Buffalo Wing Sauce on the outside of each breast and let the chicken continue to cook until the internal temp hits 170 degrees.
Let the breasts rest for a few minutes before slicing and serving. These are some of the tastiest chicken breasts I have ever had. If you're planning on having dinner guests, these stuffed buffalo chicken breasts are a great option. They are easy to prepare, don't take long to cook, and the end result is FANTASTIC.
Stuffed and Smoked Buffalo Chicken Breasts
Equipment
Ingredients
- 4 chicken breasts
- ½ cup Frank's Buffalo Wing Sauce
Brine
- ¼ cup Butcher BBQ Bird Booster
- 4 cups water
Filling
- 4 ounces cream cheese softened
- 4 ounces Mozzarella shredded
- 3 slices bacon cooked and crumbled
- 2-3 green onion stalks chopped
- 1 clove garlic minced
Instructions
- Combine the brine ingredients and soak the chicken ingredients for at least 6 hours. Letting them soak overnight is best.
- When you're ready to cook combine all of the filling ingredients in a small bowl and set off to the side.
- Carefully cut into each of your chicken breasts and create a pocket for the filling.
- Use a spoon and stuff each of the chicken breasts with about 2 tablespoons of the filling. Season the outside of each breast with salt and pepper, and place them in a cast iron skillet.
- Setup your smoker to smoke at 150 degrees and place your cast iron skillet inside. Let the breasts smoke for 45 minutes and then adjust the temperature up to 300 degrees.
- Pour some buffalo wing sauce on the outside of each breast and let the chicken continue to cook until the internal temp hits 170 degrees.
- Let the breasts rest for a few minutes before slicing and serving.
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