Anything wrapped in bacon is truly better and that is so true for this oven-baked bacon wrapped chicken! I love batch cooking this recipe because it’s high in protein (45g/serving!) and can be served in a variety of different ways. It’s also ready in less than an hour. Plus, I’m sharing my tried and true #1 top tip for the crispiest bacon wrapped chicken — read on for all the details .

This chicken wrapped in bacon recipe is such a fun and scrumptious healthy dinner idea. Eat it on its own next to grilled potatoes or top your favorite salad with it.

So, how do you get crispy bacon on the outside, but super tender chicken on the inside? My #1 tip is a metal baking rack!

By placing the chicken breast on top of a rack, you allow for the bacon grease to drip off the chicken and onto the bottom of the baking sheet. If the chicken was sitting in the grease, the bacon would have a hard time crisping up.

So, make sure to first line your baking sheet with tin foil (for easy clean up) and then place a metal baking rack on top.

Seasoning Options

Perfect Pairings and Ways to Serve

Looking for a few sides to complete your back wrapped chicken breast meal? In addition to my bacon wrapped chicken salad, here are a few more yummy ideas to round out a full meal:

Let your chicken breasts cool completely. Then, transfer them into an airtight container and seal. Store in the refrigerator for up to 3-5 days.

To reheat from the fridge: You can either reheat the chicken in the microwave on high for 90 seconds. Or, to get crispier bacon, I recommend reheating in a nonstick skillet or cast iron over medium heat.

To freeze: Let your bacon wrapped in chicken breast cool completely. Then, tightly wrap each one in a piece of tin foil. Freeze for up to 3 months.

To reheat from frozen: Let the bacon wrap chicken breasts thaw in the fridge overnight, and then reheat the same as above.

How long do you bake chicken wrapped in bacon?

I recommend baking your chicken on a wire rack at 425ºF for around 20-25 minutes or until the internal temperature of the chicken reaches 165ºF (FDA), and the bacon is crispy.

Can you cook raw bacon and raw chicken together?

Yes! That’s definitely one thing I love about this recipe — you don’t have to have to pre-cook either the bacon or the chicken before assembling and baking everything together.

Can I make this bacon wrapped chicken in the air fryer?

This recipe is so delicious made in the air fryer and comes out so crispy!

Air fry at 400ºF for around 7 minutes, flip, and cook for 3 more minutes or until the bacon is crispy and the internal temperature is 165ºF.

PS: Check out my air fryer chicken breast recipe — it’s so juicy!

This baked salmon recipe is one I make for dinner every single week. Learning to make great baked salmon is a lot like baked chicken or learning how to cook a steak. It’s a staple in my book. There are SO many different ways to slightly alter this basic recipe so the meal never feels boring. Plus, baked salmon is healthy and delicious!

I like to make baked salmon with some kind of Asian fusion type glaze, served over rice often with cucumber salad. It’s basically a salmon rice bowl type situation. Another option is to use Italian flavors or simply lemon and serve with pasta. Or Tex Mex flavors and serve with tortillas for a tacos. Or Greek flavors and serve over a salad with olives and pita. And the list goes on! Baked salmon is super versatile.

Related: Next up learn how to make Air Fryer Salmon.

Ingredients

• Salmon – often called a ‘salmon portion’ at the meat counter (4-6 oz.)
• Oil
• Miso
• Soy sauce

This is all the basic ingredients I used for the salmon pictured. As you’ll see in the notes below there are many more options!

How to Bake Salmon

If you are using frozen salmon thaw it first. I usually buy fresh (unfrozen) salmon portions but frozen works well too!

Add aluminum foil to the baking sheet. Optional, but this make clean up easier. Lightly oil the foil before placing the salmon. Top with whatever spices, seasonings, or sauces you like.

Bake at 400°F for 10 minutes. Then turn the oven to broil and place the baking sheet on the top rack. Broil for 1-2 minutes.

Serve over rice, pasta, risotto, tortillas, pita, salad or whatever else you want to make this baked salmon a meal.

Tips & Notes

• Thaw frozen salmon by leaving it in the refrigerator the night before you plan to use it.
• I love to mix soy sauce with: miso, gochujang paste or black bean paste most often for my sauce. Sometimes I will mix BBQ sauce and soy sauce for a simple Korean BBQ type sauce.
• I also sometimes brush the salmon with a hot sauce before baking like: Frank’s, Sriracha or Cholula.
• Another option is to go heavy with a dry seasoning mix or rub like: Za’atar, taco seasoning, chili seasoning, or Italian seasoning. I especially like this option if I am planning to add the baked salmon to a salad.
• I also think keeping it super simple and topping the salmon with a little melted butter, lemon juice and salt and pepper is great too!

Salads & Sides to serve with Salmon