Chicken Breasts are gross.

[Fritzo]

Not going to read the entire thread - and is OP even around still? But, I too had the issue with always getting dry chicken breasts. I started soaking them overnight in a bit of saltwater and they tend to stay juicy and have a bit more flavor on their own. Some people add sugar.

One of the first things they taught us in culinary school is heat consistency. The issue with dry chicken breasts is the shape of the meat- it's a "teardrop" shape, meaning the thin edge and the outer layer of the thick edge gets cooked before the center. You have to even out the thickness of the meat by butterflying it.

Cut off the tenderloin, slice from the thick side in, and you'll have two even cuts. Season (I like salt, pepper, and thyme) and 5 minutes on each side in some hot olive oil should give you good results each time. Also be sure to let the meat sit for a few minutes before serving. No brining/marinating required.