Pan-Seared Lemon Garlic Marinated Chicken in Hexclad

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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

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.

Did you make this recipe?Please let me know in the comments below how it turned out :)