A safer repeatable method
- Choose breasts of similar thickness or pound the thick end so cooking is more even.
- Salt ahead when convenient and season the surface.
- Use a hot pan or grill for browning, then reduce heat as needed.
- Check the thickest part with a food thermometer and cook poultry to 165°F / 74°C.
- Rest briefly before slicing.
Why dryness happens
Very uneven thickness and cooking far beyond the target temperature are common reasons chicken breast dries out. A thermometer removes most of the guesswork.