Dried out chicken? no flavor? I hear this all the time. I recently made a chicken meal for a friend and he remarked how juicy it was. I often hear this in my classes as well. I have a few tips to help avoid dried out chicken 1)slice boneless chicken breast in 1/2 lengthwise. Thick chicken takes longer to cook .. longer cooking time dries out chicken. 2) I sear it in a frying pan first. I heat oil or butter in a pan and brown the chicken on both sides. NEVER push down on the chicken. I also only turn it once when the edges turn white. 3) Only cook it until the internal temp is 165 Once I brown the chicken I bake it, this usually only take about 15 min longer. 4) Let it rest of at least 5 min. If you cut into your chicken right away the juices run out.
Rosemary chicken: take some fresh rosemary, garlic powder, onion salt & pepper and oil and toss with chicken breast , sliced in half. Marinate for 30 + min. Then I heat a little oil in a frying pan, put in the chicken, flip once the edges get white and the wait 3-5 min and flip again. Remove & bake for 15 min 350. You can just leave this in the pan and reduce the heat and cover with a lid for 10 more min also.
The biggest mistakes I often see are overcooking chicken, squeezing the juices out, and cutting the chicken too soon.
This rule also applies to the grill as well. Marinate and then grill only flipping a few times.