I made this last night -- delish.

http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/index.html

Most likely, you're cooking the breasts too long.

Cut boneless breasts in half (such that you have two fist-size chunks). Marinate in some dijon mustard with a bit of white vinegar and pepper. Prepare a coating of a tablespoon of butter mixed with equal parts panko and grated parmesan cheese. Bread the chicken and place on parchment paper on a baking sheet. 20 minutes at 400.

Use chicken breasts with bone in and skin on. Heat oven to 350. Put about 6 breasts on a half sheet pan, drizzle liberally with olive oil, sprinkle liberally with salt and pepper and then roast for 35 to 40 minutes. When cool enough to handle pull skin off and slice for use in sandwiches or salads. This is the Ina Garten method and the chicken is always moist, juicy and flavorful.

And here's one of her uses of this chicken:
http://www.foodnetwork.com/recipes/ina-garten/caesar-club-sandwich-recipe/index.html

Pound it flat for grilling, roasting, or pan frying - the meat will cook more evenly. When I'm using cooked chicken as an ingredient (quesadillas), I poach the chicken first. Poaching is pretty easy to keep it juicy.

I had given up on chicken breasts until I discovered what yogurt can do to them. Now I thaw the meat, slice it in smallish cutlets, and work a generous spoonful of full-fat Greek yogurt in it the morning of the day I am planning on having it. Refrigerate for about 10 hours. I usually also add some garam masala, but that's obviously optional and depending on your tastes. In the evening, I sautee the cutlets in a hot non-stick pan, no added condiments (oil, butter.) Just add more spices if you'd like. Delicious!!

I do packet chicken, and it works well:

http://www.tasteofhome.com/Recipes/Veggie-Chicken-Packet

Do you have a thermapen? Get that chicken out of the pan or oven when the temp just reaches 155-160. The latter is safe and unless it is pounded very thin, the carry over cooking will bring it from 155 to 160 before you slice.

Lots of the ideas above help ... brining, pounding thin, but even when braising (where in theory a long slow cook should be fine) I find chicken breast is boring and dry if I let it go beyond that internal temp.

I basically use the same method as the PP - dredge in seasoned flour, pan sear, then add either wine, chicken stock or lemon joice and simmer. Delicious, never dry, and the variations are endless. Here are some:

Rosemary, lemon juice, garlic, chicken stock (I use the broth in the mini-cartons).

White wine, thyme, capers, mushrooms.

Orange juice, coriander, chicken stock, garlic.

Marsala wine, mushrooms.

White wine, garlic, diced tomatoes and artichoke hearts.

Have fun experimenting!

Oops --

Remove cutlets to serving plate(s). Stir mushrooms and wine to scrape up any bits on the bottom and mix into a rough pan sauce. Pour over the cutlets and serve.

Pound the breasts flat into cutlets (with a meat tenderizing hammer or a heavy skillet).
In a shallow dish, season some flour with salt, pepper, and a dried Italian herb--can be basil, oregano, or marjoram, but just one.
Dredge the cutlets in seasoned flour, and pan-fry in enough oil to coat the bottom of the pan. Just do 2 min. each side, enough to brown, then remove to a plate.
Throw a bunch of sliced mushrooms into the pan and brown them. Return the chicken cutlets to the pan and arrange so the cutlets are touching the bottom with the mushrooms around. Add wine to the pan (whatever kind you like--marsala, sherry, drinkable red or white) to come about halfway up the thickness of the cutlets. Cover, turn heat down a bit, and let simmer for about 5 min.

Slice the breast in half so that it doesn't have to cook so long.

Make sure it's covered so that the moisture stays in the pan.

You can brine the meat overnight to make it moister.

If you are going to bake it, sear it first at a high heat. Then lower the heat to cook it the rest of the way through.

Pan- fry and/or oven. Instead of page it was suppose to be best. Damn iPad.

How are you cooking it normally? Oven? Pan fry? Saute?

My husband loves chicken breast but it always comes out dry even with a sauce or marinade. What am I doing wrong? I'm usually a good cook but I'm clearly missing something?