I mostly cook with thighs and legs. Breasts that are thoroughly cooked are often dry.
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:
Wrap the breast in prosciutto (fresh sage and a dab of white wine are optional) and saute. It will not be dry. :)
I made a crowd pleasing chicken breast recipe tonight in which the breasts stayed quite moist.
Just don’t overbake. This recipe does have a bit of carb though as they are lightly breaded.