No offense OP, but it's like the worst form of meat, seriously, dry, bland, chalky, fat-less... I never understood why its the most expensive part of the hen... stop wasting your time..
Chicken is not one of those meats, like beef, where pure and still red in the center is the best form.
Plain chicken breast is just that, plain. It's essential sustenance, and if raised properly, some good nutrients - otherwise, it's a damn good serving of protein.
With that said, if you are looking to keep chicken breast on the menu without adding any kind of flavor to it, you are doing it wrong. Very wrong.
It's basically the most versatile meat in the world. You can make just about any kind of dish wrapped around chicken breast.
One of my favorites, in the very simple and minimal additions category, is lemon and herb. Simple to get decent, at least, but you'll know when you get it just right. Especially if you fancy it up a bit with a lemon and herb sauce instead of relying entirely on an oil-based marinade. Herb is of your choice, but rosemary, thyme, and sage work great together. For a little some different, tiny chopped flakes of fresh shallots or green onions change it up a bit. Though, that last part, I might be confusing with another dish come to think of it. I don't know if I ever used those oniosn for said chicken dish, but I definitely used them in lemon risotto. Speaking of which, that shit is also super tasty.
I made a meal of lemon risotto and lemon and herb chicken. There were comments from the peanut gallery suggesting it was just a touch too much lemon in one meal, to which I might humbly agree - it's better to have distinct flavors as separate dishes of the main meal. But yet, to my palate, it was an orgasmic summer dinner.
It would be wonderful in the winter too... but I can have lemon-based foods just about whenever and never feel remorse.
That's one example out of about a bajillion. Is it "bad" that chicken needs to be dressed up? IMHO no - that's what makes chicken so wonderful. It doesn't really need to be to be decent enough to eat, as in "checking off the food block for this part of the day." But it goes a long way to offer cheaper sustenance that can actually still taste wonderful when put together well. Cheap beef feels like corners have been drastically cut, beef is always better when you spend a little extra. But chicken, even cheap chicken breasts, when properly cooked and prepared, will leave one longing to have it again.
And if chicken breast is chalky and dry, you are doing it wrong. That, or it was raised very wrong, and your have done it wrong just made it that much worse.
Good chicken breast will be flaky but very tender and super juicy. Bland, it will basically always be, but that's ultimately the star quality that lends to such versatility. Get creative in the kitchen and on the grill - super delicious meals with a dead animal protein-rich component are awaiting.
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