Use boneless, skinless chicken breasts of similar size
Pat the chicken dry
Pound the thicker end to an even thickness
Season with salt and pepper
Brine in salted water for 15 to 30 minutes, then pat dry
Let the chicken sit at room temperature for 15 minutes before cooking
Preheat the pan, grill, or oven before adding the chicken
Use medium heat instead of high heat
Add a little oil or butter to prevent sticking
Cook until the internal temperature reaches 165°F
Avoid overcooking
Remove the chicken from heat and rest for 5 to 10 minutes
Slice against the grain
Use a marinade with oil, acid, and seasoning if desired
Cover loosely with foil while resting if needed