I recently received a comment from a Ms. Allison and she wanted to know how to keep boneless skinless chicken breasts moist when cooking. Most of the time when I observe folks cooking chicken breast, and most other meats, that come out tough and tasteless, their heat source is often times entirely too high to properly cook the meat.  Whether is grilling, searing, baking, roasting, or most other dry-heat cooking methods, proper heat control is the name of the game.  In order for the protein to get the correct color and retain its moistness, one must have the correct heat for the desired application.  In most cases many of ya'll are probably going to sauté or pan roast your chicken breasts.  To be successful I recommend having your heat source dialed somewhere in-between medium-high and medium (I like the 4 o'clock position on most ranges).  Once the heat is correct, we'll need the proper cookware.  To get a good color I suggest using a heavy bottomed skillet, my preference is cast iron (they maintain a consistent heat and are so Southern).  Place the empty skillet over the heat source about 2 minutes before you are ready to cook to get the pan up to temperature. Add a small amount of oil to the pan (I'm talking 1 to 2 tsp. for a skillet about 10 inches in diameter and your cooking no more than three average size breasts) and wait 30 seconds or so to the the oil heat up before adding your meat.  When you add the meat to the pan, it is important to let the heat do its job and cook.  Poking, prodding, and fiddling only increases the likelihood your chickens will be colorless and pale.  Leave them be.  Usually for an average size chicken breast of about 3/4 to 1/2 inch thickness it should take about 5 to 6 minutes per side to cook properly (meaning it has a good brown color and reaches an internal temperature of 165 degrees). Now here is a crucial step most miss: Let Your Meat Rest for about 5 minutes before cutting.  Resting allows the moisture and juices inside the meat to resettle and nestle their way back into the tissue; cutting a piece of meat open right out of the pan will usually yield a puddle of liquid on the plate and a dry, often tough jerky like texture.  If you follow these tips I am pretty sure that your chicken breasts shouldn't be dry and tasteless.  I hope this answers your question.