No one wants to serve dry chicken, so these are my tips for flavorful, moist chicken breasts: Cook the chicken with the skin on, slightly undercook it, and let it rest (and keep cooking) under a sheet of aluminum foil. You won't believe what a difference it makes!

If you have a meat thermometer, take the chicken out when its internal temperature reaches 155 to 160 degrees. It will keep cooking to 165 degrees as it rests under the foil, at which point it will still be hot and fully cooked. The culinary name for this technique is "carryover cooking."

Try this with my Chicken with Goat Cheese & Basil recipe. Everyone needs a few dishes you can assemble in 10 minutes, then throw in the oven for 35 to 40 minutes while you drink a glass of wine. This is one of my favorite recipes for when I'm too tired to cook but really want a hot meal!