Use chicken pieces of similar size for even cooking
Pat the chicken dry before cooking
Season well with salt and pepper
Marinate or brine the chicken for added moisture
Cook over medium heat instead of high heat
Use a thermometer and remove chicken at 165°F for breasts
Remove chicken from heat slightly before it reaches the target temperature
Let the chicken rest for 5 to 10 minutes before cutting
Avoid overcooking
Baste with butter, oil, or pan juices while cooking
Cover the chicken briefly if needed to retain moisture
Slice against the grain after resting