How to bake chicken breasts that dont dry out

Thanks for the tips.
I prefer the breast meat personally. I do however like that really tasty bit you get on baked chickens that sort of attaches the drumstick to the bird. It's kind of stringy and firm meat. mmmm

I tend to cook chicken thigh cuts more than breasts because they are much tastier and not as dry as the breasts. Cheaper as well.

Skinless chicken breasts do tend to dry out more than breasts with skin. The only solution really, unless you are doing them in a casserole or something with liquid...is not to over cook them.

Chicken breast do tend to dry out with any sort of cooking, mainly because of their low fat content. Any method will dry them out if you over cook them. The real trick is not to cook them too much.

If you want to bake chicken breasts in the oven, I've had success in keeping them tender and moist by wrapping them in aluminum foil. You'll need to give them a little bit of oil on the surface to stop them sticking to the foil.
Just wrap them up loosly in little packages of the foil and make sure they are sealed up.

I generally find they are cooked in about 30-35 mins in a fan forced oven at 210 degrees C. That will vary though.

If you want them nice and brown, you can unfoil them and put them higher up under the oven grill for a few minutes. Make sure you watch them though so they don't burn.