Try dry or wet brining your chicken. Game changer!

Best way to cook chicken is to have the wifey do it

I like to marinade chicken breast in Ken's light Caesar dressing snd then grill it. Simple and tasty.

Boiled chicken, rice.

I get chicken breast from Sam's. It's far more tender than WalMart's, etc. But that is an aside. What i do is portion 5 or so breasts in freezer bags, at a time, so i can thaw and cook what i need for the week. [i will often need to cook a couple a week] After thawing [i always cook some right off the bat, before freezing] i put them in a metal mixing bowl with 2 tblspn of olive oil, accent seasoning [msg. Which is not bad for u in spite of 1980's propaganda] montreal seasoning, garlic powder, thyme, italian seasoning and then break out the foreman grill. TLDR; Foreman grill. Cheap tupperware like containers are sold at all chain retail grocers. Store & refrigerate. That is my routine. Good luck finding your groove. The chicken breast ritual is key. lol

Ive been done with chicken breast for awhile now
98% lean ground chicken , jasmine rice, pineapple
Boom

3-4 chicken breasts and one jar of your favorite salsa in a crockpot for a few hours is a staple in our house. Shred it up and you can make tacos, nachos, quesadillas, or blend some greek yogurt and taco sauce with some fat free cheddar and hot sauce to taste, throw some rice or potatoes in there, lettuce, tomato, etc...bomb ass taco bowls

Ingredients:
Chicken breast
Salt and pepper to taste
Olive oil
Spices (of your choice, e.g., garlic, paprika, thyme)
Instructions:
Preheat the oven to 400 degrees.
Rinse the chicken and pat it dry with paper towels.
Season the chicken breast with salt and pepper on both sides, and then add your preferred spices.
Heat a skillet with olive oil over medium heat.
Sear the chicken breast on both sides until golden brown (about 2-3 minutes per side).
Transfer the chicken to a baking sheet and place it in the preheated oven.
Bake for approximately 20-25 minutes or until the juices run clear and the chicken is fully cooked.
Remember that cooking times may vary depending on the thickness of the chicken breast and the characteristics of your oven. Ensure that the internal temperature of the meat reaches 165 degrees

Get some seasonings, a buncha diff stuff. I likea mix of diff asians styles, southern cajun, wet and dry seasonings, garlic, lime and herb, etc.. take your chicken breasts, thaw them out, put cuts on the chicken not too deep but just to get the flavor in, do both vertical and horizontal cuts so it has like cross cuts ... then season it all with the seasoning, and add some of your own powder seasoning if needed... now throw that bad boy in the fridge in some zip lock bags.. and freeze the rest that you won't eat within the week..

after a few days of being marinade, the chicken breast will not only be super tender, it will be super flavorful..

take it out, and u can throw it in the oven at 425 for 10 mins, then lower it down to 325 for another 20 mins. poke a knife through it and if its not going in like butter, its prob still a bit raw in the middle, in which case let it go another 5 minutes.. then pul it out, let it rest and enjoy taht juicy chicken breast

can use it with anyhting, pasta, veggies, beans, rice, noodles.. just cut it up into slices and add itw ith your veggies/carbs of your choice and be sure to have some fats too :). healthy fats

Hey I do onion powder Little bit of Himalayan Salt some garlic. It's not bad definitely keeping it simple.

Cajun spice makes a crazy difference to the flavor. It's a staple for me

3lb frozen chicken breast straight into the instant pot with a cup of water for 35min comes out perfect. That's if you like it falling apart soft. Add whatever kind of seasoning, I like to use danos herb seasoning.

slowly fry chicken breast with vegetables such as carrots and broccoli.

My easiest way when cutting is just to boil them then shred with a fork and add seasoning of choice. I've done franks red hot or mustard, or enchilada sauce topped with FF Cheese and FF sour Cream for a healthy enchilada inspired 100G protein packed meal.

Two words… SOUS VIDE! You will never have more tender flavorful chicken that melts in your mouth. No knife needed to cut the chicken after it’s cooked. Look up Sous vide cooker and you will read how easy it is to cook and how amazing the flavor is.
Quick run down: place chicken and your favorite marinade or with your favorite spices/seasoning in a gallon size ziplock (or a vacuum sealed bag). Bags go into a container of water that the Sous vide cooker will temperature regulate. Place the lid on the water container and it will be done in 60 minutes. I prefer 150 degree water temp for 60 minutes and cook 8-10 breasts at a time. After an hour, it shuts off and it’s ready to eat! If you like your chicken more tough, go longer with the cooking. The settings I use are perfectly and thoroughly cooked all the way through.

As long as it’s not all salt, don’t be afraid of any seasoning, think herbs. Cilantro for Mexican, curry for Indian, 5 spice for Asian, Italian seasoning for, well, French? Lol, don’t be afraid to season your food bud, chicken is versatile and shouldn’t be boring. Just stay away from McChicken. Maybe twice a month or something. I go double whopper with cheese, but that’s once a month. Guilty pleasures and sanity.

Ive cooked chicken breast a million ways it seems
Now i just pound the breast then trim them to tenderloin size. Season then throw them in the grill pan or the blackstone grill and i ALWAYS. Use meat thermometer and take off at 165 degrees so never dry

I prefer chicken thighs boneless. Breast are too thick and get old very fast but either way I pre heat oven to 425. Season with mrs.dash. Celtic sea salt. Lemon juice. 18-20 mins. Perfect chicken. (I do this daily)

Depends, If I get whole breasts I'll throw a bunch in a crock pot and slow cook. Adda little broth/stock in there. Season as needed, butter, olive oil and garlic. After several hours I shred up let it absorb all the juices and I split up and freeze what I don't use. If it's something quick, season, put in pan with olive oil and butter. Cook on medium heat after a few minutes then flip and i start to cut up. Add some garlic and more butter, some red pepper flakes and cook slow. That way it isn't too dry, add a little broth. Depending on my mood I'll throw some bell peppers and onions in, maybe jalapenos for a little heat or my favorite hot sauce.

I like to smoke them. I buy them in bulk, lightly glaze them with EVO, dust them with Montreal Chicken dry rub then vacuum seal and deep freeze them.

I let them thaw at room temperature the day before grill day then let them roll on the smoker for 2-2.5 hours at 225 F.

I stock up when on sale and load up my 2 deep freezers. Then I go through the various bottle wet marinades at local grocery store. Marinade 5-7 lbs at a time for 3-4 days, pick a grill day, and I have a chicken option for the week.

I bought 10 pounds of breaded chicken breast tendersfrom an online store called Websteraunt. They are whole muscle tenders not the processes shit. Good for saving time. Air fryer and done. Little hot sauce and your golden