HexClad pans heat evenly and are oven-safe, making them ideal for pan-searing then finishing in the oven for juicy results. Here are proven methods, tips, and a simple recipe framework.

General Tips for Success in HexClad

•  Season the pan first (especially new pans): Heat on medium-low, add 1 tsp high-smoke-point oil (avocado, vegetable, canola, grapeseed), swirl, and heat 2-3 minutes. Wipe excess. This builds performance. hexclad.com

•  Preheat properly: Use medium to medium-high heat. Let the pan get hot before adding oil and chicken for a good sear without sticking.

•  Oil choice: Avocado, grapeseed, or light olive oil for higher heat. A bit of butter at the end for flavor.

•  Don’t overcrowd: Cook in batches if needed for even browning.

•  Use a meat thermometer: Aim for 165°F (74°C) internal temperature in the thickest part. Rest chicken 5-10 minutes after cooking.

•  Cleanup: Warm soapy water + soft sponge. Soak for stubborn bits. Avoid abrasives on the cooking surface. hexclad.com

•  Heat management: HexClad heats efficiently — you often don’t need max heat. Lower temps help prevent drying out chicken.

Best Methods

1.   Pan-Seared Chicken Breasts or Thighs (Quick Weeknight)

   •  Pat chicken dry, season generously with salt, pepper, and spices/herbs (garlic powder, paprika, Italian seasoning, etc.).

   •  Optional: Brine or marinate (e.g., lemon-garlic, yogurt) for juiciness. youtube.com

   •  Heat 1-2 Tbsp oil in the pan over medium-high until shimmering.

   •  Add chicken (skin-side down for bone-in/skin-on). Sear undisturbed 3-5 minutes until golden. Flip and sear another 3-5 minutes.

   •  For thicker breasts: Lower heat, cover, or transfer to a 400°F oven for 5-15 minutes until done. hexclad.com

   •  Finish with butter, garlic, herbs, and lemon for basting (aromatic “fond” builds great flavor).

2.   One-Pan Meals (e.g., Lemon Butter Chicken or Garlic Herb)

   •  Sear chicken as above, remove, then sauté aromatics/veggies in the same pan.

   •  Add liquid (broth, wine, lemon juice), return chicken, and finish in a preheated 400°F oven (often 10-20 minutes). hexclad.com  hexclad.com

   •  Great with asparagus, orzo, kale, etc.

3.   Fried Chicken or Crispy Pieces

   •  Use a deeper HexClad sauté/chicken fryer pan if you have one.

   •  Season, dredge, and fry in batches at proper oil temp for crispiness. HexClad handles this well. hexclad.com

4.   Other Options: Stir-fry strips, fajitas, or even roast a whole/small chicken in a larger pan or with a rack.

   Simple Pan-Seared Lemon Garlic Chicken Example

   •  Ingredients (for 4 servings): 4 chicken breasts or thighs, salt/pepper, 2-3 Tbsp oil, 3-4 garlic cloves, lemon juice/zest, butter, herbs (thyme/rosemary).

   •  Steps:

5.   Season and pat dry chicken.

6.   Medium-high heat, oil, sear skin-side down ~4 min until golden. Flip.

7.   Add garlic, butter, herbs, and lemon. Baste chicken.

8.   Cook to 165°F (or oven-finish if thick). Rest and serve. youtube.com

Chicken thighs are more forgiving and juicier than breasts. For breasts, pounding to even thickness or brining helps avoid dryness. @i

Experiment with HexClad’s official recipes for lemon butter chicken, garlic herb, or honey chicken — they turn out excellent in these pans. hexclad.com  Start simple, focus on a good sear and proper temp, and you’ll get restaurant-quality results with easy cleanup. Enjoy!​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​