We can’t say it enough in Food Network Kitchen — clever cooks use thermometers. They are insurance against cooking those breasts above (or below) 165 degrees F, which is the temperature recommended by the USDA for poultry. We like the instant-read digital kind, but a plain analog thermometer will work too.

Think of the skin and bone as insulation for the breasts as they cook, helping them stay juicer and more flavorful. They also help the breasts cook more evenly too. Don't worry: you don’t have to eat the skin if it’s not your thing — give it to your favorite person at the table.

Dryness is the biggest chicken breast complaint. Some people swear by wet brines and marinades to lock in moisture but one easier trick is to generously salt the breasts, cover and refrigerate overnight. Then wipe off the salt with a paper towel and cook.

Already bought boneless, skinless breasts? All is not lost, just cut them in half horizontally and pound each piece about 1/4 inch thick. Season them and sear in a pan with hot oil. They’re quicker to cook than breasts, and the thinner the pieces the less noticeably dry they'll seem.