[colorado tanker]

I mostly cook with thighs and legs. Breasts that are thoroughly cooked are often dry.

[Jamestown1630]

Here’s a method, but I would be sure to use a thermometer if trying it - chicken should be cooked to and internal temperature of 165 degrees:

http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

[MightyMama]

Wrap the breast in prosciutto (fresh sage and a dab of white wine are optional) and saute. It will not be dry. :)

[Yaelle]

I made a crowd pleasing chicken breast recipe tonight in which the breasts stayed quite moist.

https://cooking.nytimes.com/recipes/1018615-baked-chicken-tenders?action=click&module=Collection%20Band%20Recipe%20Card&region=Sam%20Sifton’s%20Suggestions&pgType=supercollection&rank=18

Just don’t overbake. This recipe does have a bit of carb though as they are lightly breaded.