: How do you get a sear on chicken breast without overcooking it? Since chicken breast does not have much fat, it can overcook (and thus get dry) very quickly in the temperatures required for a sear. Therefore I always end

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You have two options:

A very hot sear on both sides, then move it to a cooler oven (about 350 to 400°F (175 to 205°C) or indirect heat on a grill) to finish.
Cook it in an oven at a lower temperature (350 to 400°F again) until the middle is cooked through (or a few degrees off for carry-over), then sear on a hot pan or grill.

I can't remember who did it, but there was some testing for how thick the overcooked portion was on steaks, and they found it better to sear after. I would assume the same would be true for poultry.