u/Perry16

Highly suggest dry brining your chicken breast for 5-6 hours or overnight prior to cooking. You will never have a dry chicken breast in your life again.

I just sprinkle salt generously on both sides of the breast (1.2%-1.3% of the weight of the chicken if you wanna be precise) and let it rest for 4-5 hours or overnight. It locks all the moisture in and results in a juicy chicken without any hassle. You can wipe the surface if you prefer lesser salt and season as per your seasoning of choice.

PS: Ensure the chicken is not covered in the fridge. Additionally, don't leave it to brine for over 24 hours or it'll develop a chewy outer layer similar to dry aging. If you want to keep for more than 24 hours, cling wrap it after 12 hours.