Use chicken thighs instead of breasts for naturally juicier meat
Brine the chicken in saltwater for 30 minutes to 4 hours
Marinate with yogurt, buttermilk, or acidic ingredients
Pound chicken to an even thickness
Do not overcook
Cook over medium heat, not high heat
Use a meat thermometer and remove at 165°F for breasts, 175°F to 185°F for thighs
Let the chicken rest for 5 to 10 minutes before cutting
Slice against the grain
Add a little fat such as oil, butter, or marinade during cooking
Cover while cooking to trap moisture
Avoid repeated reheating
Cut into smaller pieces for faster, gentler cooking