Brine the chicken breast in salted water for 15 to 30 minutes
Pound the chicken to an even thickness
Season well before cooking
Use medium heat instead of high heat
Sear briefly, then lower the heat if needed
Cook only until the internal temperature reaches 165°F
Remove the chicken from heat as soon as it is done
Let it rest for 5 to 10 minutes before slicing
Slice against the grain
Add a little butter, oil, or sauce after cooking
Avoid overcooking
Use a meat thermometer
Cover the chicken loosely while resting
Marinate with yogurt, buttermilk, or oil-based marinade
Cook with the lid on when appropriate to retain moisture