Originally Posted by Steve Kroll
It sounds to me like part of your problem might simply be a case of underseasoning your food. I've taken a number of cooking classes and this is one of the first things they teach you. When salting food, for example, you are not only applying salt to season the surface area, but the underlying tissue as well. So if you have a thick cut, you need to season enough that it will penetrate deep into the meat.
Of course, brining solves this problem by carrying the flavor to the inside of the chicken. Brining has other advantages, such as helping to retain moisture and preventing over-cooking. But if you don't brine, make sure you liberally apply seasoning to your food or it will, as you say, have "no flavor or a bad flavor."
That's what I was thinking. Many people don't put enough seasonings.
OP, you can try adding MSG to the brine or sprinkle it on the meat as well. It has a very undeserved bad rap, and if you research, you'll find it's a safe additive unless you have a specific allergy to it. In the meantime, it makes the best flavor enhancer.
A lot of people have an issue with using higher heat as well. I think you can work over medium-high heat to sear the first side, flip, and transfer the pan to a hot oven to finish for great results. My chicken breasts always turn out flavorful and juicy, and I never brine them.