Many people prefer skinless chicken breasts, but the fat in chicken skin helps keep the bird tasty and moist, and the skin itself can be delicious when cooked right.
Salt draws out moisture, so salt your chicken breasts before you cook it to give the meat time to reabsorb moisture. You can salt them as much as a whole day before.
You can also try wet brining your chicken in a saltwater solution. The simplest brine is just a solution of water and kosher salt, but you can add spices as well.
You can ensure chicken stays juicy by undercooking it a little at first. Take the chicken off the heat a minute or two before it's reached the ideal internal temperature.
Then, tent the chicken and let the meat finish cooking from residual heat. This makes it retain more juice, and it’s safe as long as the chicken reaches 165 degrees Fahrenheit.