I've been served a bunch of home-cooked chicken dishes that sound like this. Usually a recipe out of a magazine (Not Saveur, but Elle), and the chicken is rubbery and pale. I find that at the very least putting it back under the broiler can give a better appearance and a little caramelization to the top. Won't make it any less dry. My worst home cooked meals were when my Mom started a meal and my sister finished: 1) We were in high school and Mom called to tell sister to take the casserole out of the fridge and put it in the oven at 350. Luckily, when Mom brought it to the table and started spooning it out, she thought it was awful cheesy on top. "Ellen, you did take the saran wrap off the top, didn't you?" "Huh?" 2) Same time of life, Mom called Ellen and told her to take the steak out of the fridge and put it on the grille. Mom got home. "Ellen, did you take care fo the steak?" "I put it on the grill when you told me." "Did you watch it?" "Huh?" Well, it was steak for a rainbow of tastes, from burnt on the bottom to raw on the top.