I guess it really depends on how you cook them.....just bake while covered in foil, time it perfect and put it in tupperware, it stays moist in there....usually moisture builds up inside there because the chix are so juicy....Then I either microzap them, or cut up and put on spinach cold. If they are too dry then I just cover them with hot sauce. I always marinade 6-8 at a time so the helps w/ the moistness.