The key: add moisture back in, don't try to undo the cook. Once chicken is dry, you can't un-dry it, but you can mask it and make it taste good again.
Slice it thin and sauce it heavily. Slice the chicken against the grain into thin pieces — this breaks up the dense texture and lets sauce soak in. Toss it with something rich: pan sauce, barbecue sauce, curry, creamy dressing, or even salsa. The thin pieces absorb flavor much faster than chunks. Shred it for a dish. Shred the dry chicken and use it in tacos, soup, a creamy pasta, grain bowls, or chicken salad. Shredding hides the texture problem entirely, and mixing it with other ingredients disguises it beautifully. Make a quick pan sauce right there. In the same pan, add a splash of broth or wine, some butter, and maybe garlic or herbs. Let the chicken sit in this warm sauce for a minute — it'll soften up the surface and add flavor back. The why: dry chicken lost moisture during cooking, usually from too-high heat or overcooking. Slicing thin or shredding increases the surface area where sauce or liquid can cling and rehydrate the meat. A sauce also tricks your mouth — moisture + flavor = feels tender again. What kind of dish were you making when this happened? That'll help me suggest which rescue move fits best.
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