I've been making chicken breast for what seems like forever. I pan fry/grill it for topping salads or sandwiches. I think I've peferected the methods so that they are never dry! :)
First if the chicken breast is really big and fat, I slice it width wise so they can cook evenly and fast.
Heat pan to high heat, plan the chicken breast down and only turn once, maybe about 2 minutes on each side. This part is something you have to figure out according to your stove's power. The trick I use is to cook the chicken only 90% done. Put the chicken on a plate and cover tightly with a lid or plastic wrap. After you are finished with all of them the 'steaming' of the chicken should cook the chicken through without drying it out.
Flavoring of the chicken is endless. Herb and lemon, teriaki, soy ginger and sesame, balsmic and evoo, etc. etc.