You can't eat a chicken breast unless it's juicy. Follow these 6 tips to ensure yours are

Chicken breasts are often known as the most boring protein of the meat world. Not only are they bland, but they can overcook far too easily and leave you with a dry piece of meat that's somehow even more unappetizing than before you cooked it. But that blandness is one of the things that makes chicken breasts so versatile. Like potatoes, chicken breasts are a versatile vehicle for carrying through any other flavors you want to add to a dish.

Now, about that dryness problem. Many cooks like to blame the chicken for it, but done right, chicken breasts can turn out just as juicy as a nice bone-in thigh or drumstick. It's all a matter of how you cook it. Follow these tips and you may find that the most boring meat in the world ends up on your table more often. And that it's not boring at all.

Anyone who has cooked chicken breasts before knows they have an odd shape. The top is thick and chunky and about halfway down it starts to taper off, eventually turning into a thin point. This is a problem because that smaller end is going to cook far faster than the thicker portion. By the time the entire thing has cooked through, the breast has gone dry.

To correct the problem, pound the chicken breasts no matter what you plan on doing with them. Many people use a meat mallet or rolling pin, but that can tear the breast. If it tears, the breast won't brown properly and it's more likely to stick to the pan. Instead, use something more gentle such as the bottom of a mason jar and lightly pound the top portion of the breast until the entire breast has come to an even thickness.

The bonus of using a mason jar? The chicken won't stick to it like it will to wood or metal, so you don't need to put it into a resealable bag or cover it with wax paper. That will allow you to see the thickness more easily so you know exactly when to stop pounding.

Any meat can be placed into a brine before cooking, and most meat should be. Number one on the list of meats to brine? Chicken breast. Brine works like magic, infusing the chicken breasts with moisture so when you take it out of the brine, it's has about 15 percent more weight than it originally did. This allows the chicken breast to lose a little bit of that moisture as it cooks and still turn out perfectly juicy and delicious.

To make a brine for chicken breasts, start with about 4 cups of room-temperature water and dissolve 4 tablespoons of salt into it. Stir well and place the chicken breasts into the brine, making sure they are fully covered. If they are not, add another cup of water with another tablespoon of salt dissolved into it. Once the chicken breasts are in the brine, leave them in for at least 15 minutes on the counter. Chicken breasts can sit in brine for up to four hours but if you want to brine them longer than 15 minutes, place the brine covered in the fridge.

A brine can also be infused with a ton of flavor, helping with that bland problem chicken breasts have. So add whatever you'd like to the brine: Bay leaves, thyme, rosemary, lemon slices and peppercorns are just a few options.

Of course, chicken breasts do not have to be sliced or cubed before cooking them, but many chicken breast recipes do call for it. When doing this, it's important to remember the rule that applies to pounding it applies here. Chicken breasts need to be cut to a uniform size, meaning each piece needs to be the same size. If they're not, the smaller pieces will cook before the larger ones have a chance and at least a few pieces of the chicken will be overcooked and dry. Smaller pieces of chicken will cook very quickly, in about 10 minutes, so if you want them juicy, keep checking them and take them off the heat as soon as they are cooked through.

The top reason chicken breasts dry out is because they are usually overcooked. People tend to get a little scared of chicken and think that if they don't cook it through properly they may end up with salmonella. That is true, but it doesn't mean chicken breasts have to be cooked into oblivion – just to 165 degrees Fahrenheit in the thickest part of the breast.

The best way to ensure chicken breasts aren't overcooked is to get a meat thermometer and use it. The best kind has a probe you can insert into the thickest part of the breast and a gauge you can leave outside the oven or pan. This way you won't have to keep checking on the chicken, and opening and closing the oven or continuously taking the lid off can cool down the pan or oven. That will also result in overcooked chicken.

To prevent the chicken from overcooking, it's also important to remember that chicken breasts will experience carry-over cooking after they've been taken off the heat. This means that because they are very hot, they will continue to cook. If you tent them while they are resting, they will cook even more. Because of this carry-over cooking, it's important to take the chicken breasts off the heat when they reach about 162 degrees Fahrenheit.

Chicken breasts were not made for the slow cooker or dishes that need a long braising time. If they're used for dishes that need a long cooking time they will certainly overcook, lose all their juices and become dry or even rubbery. For dishes that need longer than 35 minutes to cook, use chicken thighs (preferably with the bone still in). Chicken breasts should only be used in dishes that require a high heat and a cooking time of generally no longer than 35 minutes; although depending on the size of the chicken breasts and how many you're cooking, they may take a little longer.

If you cut any meat as soon as it comes off the heat, all of the juices will run out and end up on your cutting board rather than on your plate. This is because while cooking all of those juices come right to the surface so they easily leak out if the meat is cut too soon. Instead, let chicken breasts rest for about 10 minutes after it comes off the heat. This will allow juices to redistribute throughout the breast so they will remain inside when cut.