Chicken, especially the breast part, is prone to drying out when overcooked or cooked at too high a temperature. You can keep it tender and moist by cooking it just until it reaches an internal temperature of 175 degrees F. Once it reaches that point, it's best to take it off the heat so that it doesn't lose its tender and juicy quality. Brining the chicken, or any meat, also helps as salt helps retain the moisture. Check out what we did for Bourbon Glazed Pork Chops for a better idea. You can also do it with this chicken recipe.