Pan-Seared Lemon Garlic Marinated Chicken in Hexclad

Say goodbye to dry chicken with my Pan-Seared Lemon Garlic Marinated Chicken in Hexclad. I’m sharing my secrets to cooking flavorful chicken with a golden sear on the outside that is juicy and moist inside for quick dinners or a flavorful meal any weeknight! And we can all make Gordon Ramsay proud 🙂

Pan-Seared Lemon Garlic Marinated Chicken in the Hexclad Hybrid Pan.

Say goodbye to dry chicken with my Pan-Seared Lemon Garlic Marinated Chicken in Hexclad. This is the best, easy recipe to pan-sear juicy, boneless, skinless chicken breasts with my lemon garlic marinade in less than 15 minutes. I’m using my 12″ Hexclad hybrid pan, featured in Gordon Ramsay restaurants, but this quick recipe also works beautifully in any cast iron fry pan.

I’ll share the secret to cooking tangy and flavorful chicken with a golden sear on the outside that is juicy and moist inside. Using my six secrets and tips, you’ll be making juicy chicken to use in quick dinners for a flavorful meal any night of the week! And we can all make Gordon Ramsay proud 🙂 

YouTube video

Why You’ll Love This Garlic Lemon Chicken Breast in Hexclad Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Pan-Seared Lemon Garlic Marinated Chicken in the Hexclad Hybrid Pan.

Ingredients & Substitutions

Here is everything you need to make the best-marinated lemon chicken breast:

Boneless Skinless Chicken Breasts: You can use skinless chicken thighs, chicken pieces, chicken tenders, or a rotisserie chicken.

Lemon Juice: For best results, use freshly squeezed lemon juice or lime juice. 

Lemon Zest: You can omit it if you are using store-bought lemon juice and don’t have a fresh lemon.

Dijon Mustard: You can omit or use regular mustard or mustard powder as a substitute. Make sure it’s gluten-free.

Italian Seasoning: You can use dried seasoning or fresh herbs. You can replace with your favorite seasoning rub.

Worcestershire Sauce: Make sure to use a gluten-free Worcestershire sauce or replace it with liquid aminos or gluten-free soy sauce.

Additional Seasoning: You can add red pepper flakes for a spicy lemon flavor. 

Sliced chicken breast on a cutting board.

How to Make My Lemon Garlic Chicken in a Hexclad Hybrid Pan

Step 1: Marinate the Chicken

Place 2 boneless skinless chicken breasts in plastic bags and pound until they are an even thickness. Start at the thickest part of the chicken and work outward. I like to use a wooden rolling pin. Season both sides of the chicken with coarse sea salt and a dash of pepper.

In a small bowl, combine light olive oil, fresh lemon juice, garlic powder, Italian seasoning, and dried parsley and stir until combined. Place the chicken breasts in a bag or bowl and pour in the marinade. Toss the chicken and refrigerate for 30 minutes up to 4 hours.

Seasoning chicken breasts with salt and pepper.
Marinating chicken in a glass bowl.

Step 2: Pan-Sear the Chicken

Bring a frying pan (ideally a cast iron or Hexclad frying pan) to medium-high heat. Add 1 tablespoon of light olive oil. Allow excess marinade to drain off the chicken breasts, and then lay them in the hot frying pan. 

Cook for 3-5 minutes or until golden brown underneath. Pour a few drops of Worcestershire sauce onto the top of the chicken and then flip them over to cook on the second side. 

Cook for an additional 4-6 minutes or until the internal temperature of the chicken is at least 165°F. 

Place the chicken breasts on a plate to rest for 15 minutes before serving.

Garnish with optional lemon slices.

Cooking chicken in a Hexclad pan.
Checking internal temperature of chicken in a Hexclad pan.
Pan-Seared Lemon Garlic Marinated Chicken in the Hexclad Hybrid Pan.

Gluten-Free Hexclad Pan-Seared Chicken Breast Recipe Notes

Tenderizing the Chicken: Be careful not to overpound the chicken breasts, or they can start to break down and become too thin.

Adding Oil: Since the chicken has already been marinating in oil, you do not have to add much oil to your pan before cooking. Just a little olive oil is perfect.

Browning: If the chicken appears to be browning too quickly on the bottom, reduce to medium heat and cover with a lid to help the inside cook quicker.

Internal temperature: I recommend using a good meat thermometer to take the guesswork out of knowing when the chicken is cooked through.

Serving suggestions: This chicken pairs beautifully with green beans, bell peppers, red onion, warm tortillas with some sour cream, etc. You can add it to coconut curry chicken, garlic herb chicken, or any other favorite chicken dish that calls for a juicy piece of chicken.

Refrigeration: Store any leftover chicken in an airtight container in the refrigerator. 

Freezing: You can freeze the cooked lemon chicken separately. Allow to thaw in the fridge and enjoy cold or reheat.

Will this recipe work with pork chops?
Yes, you can use the same marinade and cooking technique with pork chops.

Do I have to use a Hexclad pan to make this tender chicken?
No, you can use any heavy-bottom frying pan that can cook at high heat. A cast iron frying pan also works really well.

How do I know when the chicken is done cooking?
Use a meat thermometer and remove the chicken from the pan as soon as it reaches 165°F when probed in multiple spots.

Do I have to use a lemon marinade?
No, get creative and use your favorite seasonings and flavors!

Pan-Seared Lemon Garlic Marinated Chicken in the Hexclad Hybrid Pan.

Pan-Seared Lemon Garlic Marinated Chicken in Hexclad

Dairy-Free diet-friendly recipe
Gluten-Free diet-friendly recipe
Say goodbye to dry chicken with my Pan-Seared Lemon Garlic Marinated Chicken in Hexclad. I'm sharing my secrets to cooking flavorful chicken with a golden sear on the outside that is juicy and moist inside for quick dinners or a flavorful meal any weeknight! And we can all make Gordon Ramsay proud 🙂 
5 from 3 votes
Servings 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes

Ingredients
  

  • 4 8 ounce boneless skinless chicken breasts
  • 2 teaspoons coarse sea salt
  • dash black pepper
  • 2 tablespoons gluten-free Worcestershire Sauce

Lemon Garlic Marinade:

  • 1/4 cup light olive oil
  • 3 tablespoons lemon juice (1 juiced lemon)
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoons dried parsley

Instructions
 

  • Place 2 boneless skinless chicken breasts in plastic bags and pound until they are an even thickness. Start at the thickest part of the chicken and work outward. I like to use a wooden rolling pin. Season both sides of the chicken with coarse sea salt and a dash of pepper.
    In a small bowl, combine light olive oil, fresh lemon juice, garlic powder, Italian seasoning, and dried parsley and stir until combined. Place the chicken breasts in a bag or bowl and pour in the marinade. Toss the chicken and refrigerate for 30 minutes up to 4 hours.
  • Bring a frying pan (ideally a cast iron or Hexclad frying pan) to medium-high heat. Add 1 tablespoon of light olive oil. Allow excess marinade to drain off the chicken breasts, and then lay them in the hot frying pan. 
    Cook for 3-5 minutes or until golden brown underneath. Pour a few drops of Worcestershire sauce onto the top of the chicken and then flip them over to cook on the second side. 
    Cook for an additional 4-6 minutes or until the internal temperature of the chicken is at least 165°F. 
    Place the chicken breasts on a plate to rest for 15 minutes before serving.
    Garnish with optional lemon slices.

Video

YouTube video

Notes

Tenderizing the Chicken: Be careful not to overpound the chicken breasts, or they can start to break down and become too thin.
Adding Oil: Since the chicken has already been marinating in oil, you do not have to add much oil to your pan before cooking. Just a little olive oil is perfect.
Browning: If the chicken appears to be browning too quickly on the bottom, reduce to medium heat and cover with a lid to help the inside cook quicker.
Internal temperature: I recommend using a good meat thermometer to take the guesswork out of knowing when the chicken is cooked through.

Nutrition

Calories: 264kcalCarbohydrates: 4gProtein: 24gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 72mgSodium: 1406mgPotassium: 523mgFiber: 0.4gSugar: 1gVitamin A: 50IUVitamin C: 7mgCalcium: 26mgIron: 1mg
Keyword Gordon Ramsay, Hexclad Hybrid Pan, lemon garlic, pan-seared chicken
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

Responses

  1. Kristin Avatar
    Kristin

    5 stars
    Made this in my cast iron pan…tasted delicious!! I marinated my chicken for about 15 minutes and it had tons of flavor!!

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Thanks, Kristin! Cast iron pans work so well when it comes to pan-searing 🙂

  2. Brent Avatar
    Brent

    5 stars
    I got a set of Hexclad pans for Christmas and gave this recipe a go. I’m not really a lemon guy, but the flavor in this chicken is unreal! I know this isn’t a Hexclad review but these pans are amazing too! My wife loves that the pan can go right into the sink.

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Hey Brent, I have to agree that Hexclad pans are amazing!!! I’m so glad you liked my recipe. Thank you for sharing 🙂

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4 Comments

  1. 5 stars
    Made this in my cast iron pan…tasted delicious!! I marinated my chicken for about 15 minutes and it had tons of flavor!!

  2. 5 stars
    I got a set of Hexclad pans for Christmas and gave this recipe a go. I’m not really a lemon guy, but the flavor in this chicken is unreal! I know this isn’t a Hexclad review but these pans are amazing too! My wife loves that the pan can go right into the sink.

    1. Hey Brent, I have to agree that Hexclad pans are amazing!!! I’m so glad you liked my recipe. Thank you for sharing 🙂

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