'Hunters chicken' is awesome, stick a bit of seasoning on the breast, wrap it in bacon, cover in foil and bake on a pretty low heat until almost cooked, then take foil off and turn it, crisp up the bacon fat, put cheddar and BBQ sauce on top just to melt it in.

I use Ms.Dash original blend on both sides
then a light dash of Cayenne pepper on both sides
then a little Seasoning Salt on both sides
then take some Olive Oil spray and baste both sides

and grill her on the Foreman Grill

Personally I hammer the breasts to tenderize them and even them out so they cook better, then I season both sides and throw them on a grill for a few minutes. When I flip them over I lather up the cooked side with bbq sauce and even it out with a sauce brush. Finally I flip the sauced side down a final time to bake the sauce onto the chicken. End result is a juicy, evenly cooked, very flavorful piece of chicken. Only downside is that if you let it set for long it loses a lot of juices. Best for immediate consumption

thanks for the starting this topic, chicken breast is my favorite,

What I can recommend, prepare an extra sauce to eat together with chicken breast to reduce the tasteless feeling,

boiled rice, onions, sweet basil, green pea, carrot, celery stalk, one-teaspoon mustard
have a good dinner ;)

Cavenders Greek seasoning,brush with oliv oil and pan sear.on point!

My advice is to stock up your spice rack. Spices rarely go bad and once you are stocked the flavor combinations are endless. I like to keep several batches of house made seasonings handy. One of my staples is a house made Cajun style spice. I use it on virtually everything. Making it at home leaves several obvious advantages. I enjoy my food very spicy while if I may be sharing a meal someone may not enjoy it. So below I will show you my base , then the spicer version, then Mexican style.

2 tablespoons garlic powder
2 tbsp. onion powder
2 tbsp. paprika
2 tbsp. oregano
2 tbsp. thyme
1 tbsp. black pepper

for spicey version add

1 tbsp. more black pepper
2 tbsp. cayenne pepper
2 tbsp. crushed red pepper

for Tex- Mex style add

2 tbsp. cumin
2 tbsp. chili powder

This is a salt free recipe also. You can adjust your salt as needed. if including in the mix simply add 2 tbsp. This you give you good batch to work with. Sprinkle liberally on chicken or just about anything for a ton of flavor. Works great for many applications.

I slow cook chicken breast in the crock pot and use Taco seasoning packet or grill with Italian seasoning.

I'm all about the crock pot and salt free McCormick seasonings(they have like 5-6 real tasty variations) since I'm a strict calorie counter and hate sacrificing macros to sauces.. I'll do like 5-10lbs a week so it's just prepped and ready to use with whatever I want.

Now that it's warmer, I try to cook most of my chicken on the BBQ grill. Lots of different marinades and spices. The grill just keeps it jucier and better tasting.

I typically cube it and cook in skillet. Season with salt free Dash seasoning mixes. Before eating, put a bit of Sweet Baby Rays Buffalo sauce, and a sliced up avacado.

Cant remember the last time I enjoyed a chicken breast
but... soy sauce marinade doesnt hurt, or a basic cajun shake-on bake
I sometimes get the butcher to mince the lot of them (30 or so) together, then they will REALLY absorb whatever you put on them, easier to eat and tastier in general

I'm writing down all this recipes below I'm gonna try them all.

Ghee or Grassfed butter (or olive oil), fresh lemon, parsley, rosemary, garlic. Let it marinate for as long as you can.
Cook on non-stick skillet. Cook as much as you want to last for the week ... however much your stuffing down your gullet.
When it's eatin' time... I add hot sauce, drizzle some MCT oil, and sprinkle some flavored salt.

Brush with rice bran oil and spice with ant dry rub you like .Pan sear on both sides and pop in oven at 450 for about four minutes on each side. time may vary depending on size.Will come out with a spicy crust.

Garlic powder / red pepper flakes / lemon juice/ salt &pepper. Marinated over night then baked with olive oil on top at 355 till done. Also I like to sweat a red onion galic and mushrooms in a pan and serve on top when I eat

Slow cooker hands down. Cook a whole weeks worth in one juicy delicious batch. There's a whole bunch of slow cooker season pakets that are bomb. Fiesta chicken is my fav.

I just drown my chicken breast with KC Masterpiece. It's a lot of sodium . . . I say fuck it!!!

After you grill it. Put McCormicks California style garlic salt on it. Works wonders

I cook it in water. No spices. Makes me appreciate the occasional cheat meal even more