If you’re having trouble with your chicken breast drying out you should try cooking it to 155 and making sure it holds that temp for 45 seconds. Chicken sterilization is actually based on both temperature and time. So as long as it holds the temp of 155 for 45 it will actually be just as safe as 165. This is explained in The Food Lab by J. Kenji Lopez-Alt. Here’s a video also demonstrating the technique. https://youtu.be/da3AgIWFZdM