I tested this smoked chicken breast recipe in my Masterbuilt electric smoker until it turned out perfectly juicy every time. With a simple dry rub, a low smoking temperature, and one easy trick to prevent drying out, this recipe makes tender, smoky chicken that's great for meal prep, easy dinners, salads, sandwiches, and wraps.
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Quick Overview
- Best smoker: Masterbuilt electric smoker
- Cook temperature: 225°F
- Cook time: 75-90 minutes
- Internal temperature: 165°F
- Wood chips: Apple, cherry, maple, hickory, or pecan
- Difficulty: Easy
- Perfect for: Meal prep, salads, sandwiches, wraps, and family dinners
Why This Is My Go-To Electric Smoker Chicken Recipe
When I first started smoking chicken breasts, I made the same mistake many beginners make: I left them on too long. Because chicken breasts are so lean, they can go from juicy to dry pretty quickly.
After several batches, I found that smoking chicken breasts at 225°F gives them enough time to pick up smoky flavor without drying out. Paired with a digital thermometer and a short resting period, it's a simple, reliable method that works really well.
This has become one of my favorite meal prep recipes because the chicken stays flavorful, slices beautifully, and is easy to use throughout the week.
what you need
Ingredients You'll Need
- Boneless, Skinless Chicken Breasts. Use 4 large chicken breasts that are close in size so they cook evenly.
- Olive Oil. A light coating helps the seasoning stick and helps keep the chicken moist.
- Dry Rub. Use your favorite store-bought blend, or make a homemade Cajun rub with paprika, kosher salt, cayenne pepper, garlic powder, onion powder, cumin, black pepper, dry mustard powder, dried oregano, and dried thyme. My homemade smoked chicken rub works great if you want a milder version.
How to Make Smoked Chicken Breast in an Electric Smoker
Prepare the chicken
Trim any excess fat or connective tissue from the chicken breasts, then pat them dry with paper towels. If one end is much thicker than the other, lightly pound the thickest part for more even cooking, or cut the chicken breasts in half lengthwise.
Season the chicken
Lightly coat both sides of each chicken breast with olive oil. Sprinkle the dry rub evenly over the chicken, pressing gently so it sticks. Refrigerate the chicken while the smoker heats.
Smoke the chicken
Preheat your Masterbuilt electric smoker to 225°F. In the meantime, soak your wood chips in water to prevent burning.
Fill the water pan with water or chicken broth, then place the seasoned chicken breasts directly on the smoker racks, leaving a little space between each piece. Insert a digital thermometer probe into the thickest part of the largest chicken breast.
Close the smoker door and cook until the internal temperature reaches 165°F. Depending on the thickness of the chicken breasts, this usually takes about 75 to 90 minutes.
Rest and serve
Transfer the chicken to a plate and loosely tent it with foil. Let it rest for 5 to 10 minutes before slicing against the grain and serving.
Best Wood Chips
- Apple (my favorite)
- Cherry
- Maple
- Pecan
- Hickory
Jeri's Top tips
Tips
- Use a digital thermometer. This is the best way to keep chicken breasts from overcooking. Thickness matters more than the clock.
- Don't open the smoker door. Every time you open it, heat escapes and the cooking time stretches out
- Use chicken broth in the water pan. It adds a little extra moisture and subtle flavor.
- Pound uneven chicken breasts. This helps them cook more evenly from end to end.
How Long To Smoke Chicken Breast At 225°F
Cooking time depends on thickness, so use these times as a guide and always cook to temperature.
| Chicken Breast Size | Approximate Cook Time |
| Small | 60-75 minutes |
| Medium | 75-85 minutes |
| Large | 85-95 minutes |
Chicken is ready when it reaches an internal temperature of 165°F.
Variations
- BBQ: Brush your favorite barbecue sauce on the chicken during the last 10 minutes of cooking.
- Lemon Herb: Replace the Cajun seasoning with garlic powder, onion powder, dried thyme, parsley, lemon zest, salt, and pepper.
- Buffalo: Slice the smoked chicken and toss it with buffalo sauce for wraps or sandwiches.
Serving Suggestions
This Masterbuilt electric smoker chicken breast recipe pairs well with any side. Some of my favorites include Air Fryer Green Bean Fries, Crispy Air Fryer Frozen French Fries, Air Fryer Zucchini Parmesan, and Easy Baked Beans with Maple Syrup and Brown Sugar.
The chicken breasts are also great served over salads, such as my Spinach Strawberry Walnut Salad or Easy Cucumber Tomato Basil Salad. Or, add them to tortillas with fresh produce and your favorite sauce for an easy wrap.
Storage Tips
Transfer cooled smoked chicken breast to an airtight container and store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw frozen chicken in the fridge overnight before using.
You can enjoy it cold, or reheat leftovers gently in a skillet over low heat with a splash of water or broth. You can also warm it in the oven at 325°F just until heated through.
Looking for more smoked chicken recipes? Try my Pit Boss Smoked Chicken Quarters and Smoked Spatchcock Chicken on Pellet Grill, too!
FAQs
Most boneless skinless chicken breasts take between 75 and 90 minutes at 225°F, depending on their thickness.
Chicken is fully cooked when it reaches an internal temperature of 165°F.
No. This recipe stays juicy without a brine, but you can use a simple brine if you want extra moisture.
Apple, cherry, hickory, maple, and pecan wood chips all work well. Apple wood is my personal favorite.
No. Thaw chicken completely before smoking so it cooks evenly.
More Easy Chicken Breast Recipes
If you're looking for more easy chicken recipes, try these reader favorites:
- Air Fryer Frozen Chicken Breast - Tender, juicy, perfectly seasoned chicken with no need to thaw!
- Frozen Chicken Breast in Instant Pot - A foolproof, 30-minute method perfect for busy nights.
- Smoked Chili Lime Chicken Breasts - Quick, easy, and full of bright, savory, spiced flavors!
- Bacon-Wrapped Chicken Breast in Air Fryer - 3 ingredients, a crispy exterior, juicy interior, and the best savory, smoky flavor.
Printable Recipe
Juicy Masterbuilt Smoked Chicken Breast
Ingredients
Chicken
- 4 boneless skinless chicken breasts (about 6-8 ounces each)
- 2 tablespoons olive oil
- 3 tablespoons dry rub or Cajun seasoning
Homemade Cajun Seasoning (optional)
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon dry mustard powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme leaves
Instructions
- Preheat your Masterbuilt electric smoker to 225°F. If using wood chips, soak them in water for at least 30 minutes before smoking.
- Trim any excess fat or connective tissue from 4 boneless skinless chicken breasts and pat dry with paper towels.
- Brush all sides of the chicken with olive oil. Sprinkle 3 tablespoons dry rub or Cajun seasoning evenly over the chicken, pressing gently so the seasoning adheres.
- Fill the smoker water pan with 1 cup water or chicken broth. Add ½ cup soaked wood chips to the chip tray.
- Place the seasoned chicken breasts directly on the smoker rack, leaving a little space between each piece for air circulation. Insert a digital meat thermometer into the thickest part of one chicken breast.
- Close the smoker door and smoke at 225°F until the internal temperature reaches 165°F, about 75-90 minutes, depending on the thickness of the chicken.If smoking longer than one hour, add another ½ cup wood chips to maintain smoke production.
- Remove the chicken from the smoker when it reaches 165°F. Transfer to a plate and loosely tent with foil. Let the chicken rest for 5-10 minutes before slicing.
- Slice against the grain and serve immediately, or cool completely for later use.
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Notes
- Always cook to temperature, not time.
- Apple, cherry, maple, hickory, and pecan wood chips work especially well with chicken.
- Chicken broth in the water pan adds extra moisture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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