I've been having this same problem. It doesn't take many meals to give me chicken exhaustion, and we have like 5 pounds (slight exaggeration) of chicken breast in the freezer. So far my ways of combating the old 'baked chicken' chicken exhaustion are as follows:

1- Marinate the chicken in garlic, lime, cilantro, and whatever else you have on hand that is vaguely Latin, then cook it on a george foreman grill (or in my case, a panini press that can double as a grill). Serve with beans, rice, plantains.

2- Boil it in seasoned water/broth for 10-20 mins. depending on the size of your chicken pieces, let rest for another 10 minutes in the water, take the prices out, shred; reduce the stock and add whatever seasoning you want (tomatillo salsa for tacos/enchiladas, BBQ sauce for sandwiches), then turn off the heat and toss the chicken back in for pulled chicken.

Oh, and tonight it might get chopped up, sauteed, and thrown into pineapple fried rice

Asian inspired chicken in the Crock Pot.

3-4 chicken thighs, 1 large onion, carrots, 3-4 cloves of gralic crushed, 1/4 cup Hosin sauce, 1/4 cup fish sauce, Siracha paste to taste, cover all with water.

cook 3-4 hrs on high (or longer on Low).

serve over rice noodles garnish with bean sprouts and basil. Delish!

I have become quite enamored with shredded chicken thighs with mexican seasoning

It works best in a pressure cooker, but can be done in a crock pot, or in a pinch just over the stove.

Approx 2 tbsp each of paprika, cumin, chili powder with a cut up onion and 4 thighs. 1/2 cup chicken stock. Cover and cook at a simmer if over the stove or for about 25 minutes in a pressure cooker. remove chicken from juices, shred and then ladle juices over.

I use it in taco salad usually, but it would also be great in tacos, burritos, nachos, etc.

chicken pot pie
chicken and dumplings
chicken salad

just try cutting it up and use as an ingredient rather than the star

This recipe calls for a whole chicken, but I see no reason you couldn't use thighs and adjust cooking time accordingly. It's very easy and surprisingly satisfying.

http://www.nytimes.com/2008/09/17/dining/171mrex.html?ref=dining

Also, I like to let thighs marinate for a few hours with some garlic, cumin, hot red pepper, and some good store-bought (gasp!) BBQ sauce and then throw them on the grill--BBQ chicken punched up a bit!

It sounds like you should try something other than chicken. Do you not like other meat?

As a long time vegetarian, I can only tell you what I know. Tofu, seitan, tempeh, just vegetables... If you don't like meat other than chicken, then you should consider meat alternatives. They will add a new texture that should liven things up a bit. I rotate through different kinds of protein to keep things interesting.

Instead of baking the chicken, try bbq-ing it..

I have made this several times and it is a great easy option when you haven't thought ahead to marinate: http://www.seriouseats.com/recipes/2009/08/jacques-pepin-crusty-chicken-with-mushrooms-white-wine-sauce-recipe.html
Follow the directions EXACTLY and it will come out amazing, even though it is really counterintuitive in places. You can also put other veggies in with the mushrooms.

You can also just bake your chicken thighs in a covered dish with a little basic seasoning and then pull the meat off and use it for sammiches, wraps, salads, etc. This is work on one day but then you won't have to do anything the next couple days but put the components together.

Mayo and mustard, mix it and marinate the chicken and then just bake it.

Sometimes I buy tajin (chili with sugar and salt) and add some lemon juice and marinate the chicken

My husband and I made this and had it with brown rice the other night. It's fantastic. I really can't evangelize enough. Helps that rhubarb is usually free from friends, and thighs are dirt-cheap and tasty.

RHUBARB-BRAISED CHICKEN THIGHS
http://www.chow.com/recipes/28384-rhubarb-braised-chicken-thighs

Slice it thinly. Season with pepper and salt. Coat with flour, egg and breadcrumbs and fry them in hot oil (like German Schnitzel). I recommend peanut oil.

A slight variation is using it for cordon bleu. I suggest you create what we call "librito" in Spain (little books): Make your chicken breasts thin slices (not too much) and fill two of them with a fine slice of ham and cheese slices. Coat in flour, egg and breadcrumbs and fry as before. Those are children's favourites.

Prepare some rolls: Slice (not to thinly), season, fill with watever food leftovers you have (seriously: rice with vegetables, vegetables, cheese...) and roll them. Use a toothpic to keep them shut and either bake or roast on a covered pan until they are thoroughly done.

Grind the meat and mix it with pork and veal to make real Italian bolognese sauce.

Also, if you want to do something spectacular, try "Flamenquines", typical from Córdoba, in Spain (where my inlaws come from): Thin slicy the chicken breasts and beat them (with a wooden hammer or a pestle) until they're really thin. Marinate in lemon, salt and garlic for 3-4 hours. Make rolls with them putting some jamón (ok, prosciutto) inside, keep the shape with a toothstick. Coat with egg, breadcrums and fry. (http://en.wikipedia.org/wiki/Flamenqu%C3%ADn - but my mother-in-law says that chicken breast is the way to go)

Me too. Until I found THIS.

http://www.dinneralovestory.com/lemon-pepper-chicken/

Fabulous, juicy, moist chicken. And a marinade you can adapt with any flavors you choose.

Jamie Oliver's chicken in milk, looooove it!

More of a cold weather dish, but I make a horseradish cream sauce, bake the chicken thighs in the sauce, add some capers, serve over noodles.

bbq chicken chop salad
thai chicken wraps
chicken lettuce wraps
mustard maple horseradish baked chicken
lime chili chicken chilaquiles
chicken enchiladas
chicken fajitas

I eat a lot of chicken

Sounds like you need to branch out:

http://www.saveur.com/solrSearchResults.jsp?fq=Main\%20Ingredient:Chicken&sitesection=recipes

Try int'l recipes- do a tikka masala, asian stir-fry with the sliced meat, vindaloo if you like it spicy. Try a low-fat sesame chicken stir-fry or teriyaki is easy too. Jamie Oliver's cookbook has loads of int'l and super easy to make chicken recipes. never a dull one!

how about some new ingredients with your chicken? like chipotle chiles in adobo sauce?? Nigella Lawson has an awesome and quick chicken teriyaki recipe that you can find online, it uses the thighs and comes together very quickly with only a few ingredients. I'm getting a little ethnic here, but what about a chicken curry or even some grilled greek chicken to change up the flavor profile a bit??

My favorite chicken dish is chicken cacciatore. Thigh meat is wonderful in this dish. There are many great recipes out there for this dish, but it's a wonderful mix of tomatoes, mushrooms, black olives, wine, garlic and whatever other herbs and goodies you like -- never has to be exact, so go nuts!

Yay! What a great post. Chicken is such an easy and healthy meal, but it does get boring.

Last week I spiced up simple, pan-seared chicken breast with a simple garlic/yogurt sauce - just miked two tsps of lemon juice, a smashed clove of garlic, and some pepper into a cup of chobani greek yogurt. I bet it would be good as a marinade, but I was in a hurry so I just dipped in it and it was delicious.

I also love this recipe for cumin spiced chicken and bell peppers (super easy): http://eatspinrunrepeat.wordpress.com/2010/03/08/cumin-spiced-chicken-and-bell-peppers

For Thighs:
Shredded Chicken for tacos/enchiladas
Chicken canzanese
Shredded BBQ chicken sandwiches
Chicken soup

For Breasts:
BBQ grilled chicken
Chicken salad
Ground chicken burgers
Chicken soup

How about grilling it and adding an easy grapefruit salsa: http://modernmealsfortwo.com/?p=43

Our standard chicken thigh recipes:

Greek chicken - baked in a 375 oven with olive oil, fresh lemon juice, oregano, salt & pepper

Braised with garlic, lemon, & chicken broth

Braised with olives and cherry tomatoes

.... all served with rice, couscous, or quinoa for soaking up sauciness

You should try a stuffed chicken breast! It's really easy to prep and then it bakes in 30 mins!
Here's a link to my recipe:
http://lampnsofa.wordpress.com/category/main-ingredient/chicken-main-ingredient-2/

If you're burned out on chicken, why not ditch the chicken for a while? Branch out and use other meats or fish. Try some vegetarian meals.

Brown the chicken and set in a warm oven to keep at temp.

Add one chopped onion, and a couple cloves of crushed garlic to the pan. Sautee until translucent.

Add in a (drained) can of artichoke hearts and black olives. Cook off the excess liquid. Sprinkle in a Tablespoon of flour. Stir until you can't see white anymore.

Add in a cup or two of decent white wine to make a sauce. Put the chicken back into the sauce and veggie goodness.

Simmer, covered, until the chicken is done.

Serve with pasta or rice and a colorful green salad. YUM.

Try something new with the chicken.. I baked marinated chicken on a bed of sauerkraut the other day and it turned out amazing.

chicken thighs are my favorite! here are my favorite things to do with them:

chicken adobo- braise in 1/4 cup soy sauce, 1/2 cup cider vinegar, 1 1/2 cup water, garlic, bay leaf, black pepper. i add in a russet potato to help thicken the sauce. serve on rice. crazy easy, crazy good.

chicken carnitas-style- season with coriander, cumin, cayenne, ancho chile powder. braise with bay leaf, pepper, salt, chicken stock. when tender, fry pieces in a little oil until crispy on the outside. great with rice and beans or in a taco.

quick cacciatore- brown chicken. sauté onion, garlic, bay, minced pancetta, sliced mushrooms. add can of crushed tomatoes or tomato sauce. simmer. serve on pasta or with bread.

Spread Dijon mustard on skinless breasts, sprinkle with tarragon then pan fry or grill. Super simple and tasty.

Have you tried confit? The thighs and legs do beautifully and it can be so easy to do. Try Emeril Legasse's method.

Asian Cold Chicken Noodle

Bake the chicken thigh. Pulled in into shreds (not too thin).

Slice a quarter of a small cabbage into thin slices. Chopped up 1 green onion, some cilantro, some thin slices of onion.

Cook a bundle of asian noodle. Rinse with cold water after done to cool it down.

Mix together 1.5 tablespoon of Tahini with maybe 1/4 cup water (add water slowly, mix to emulsify). Add 1 tablespoon soy sauce (or to taste). 1 teaspoon of rice vinegar (or less, to taste). Add chopped garlic from 1 clove.

Mix everything together. 1 serving. You can add other stuff to it. Shredded carrot, green bean sprout, or eggs.

Have fun~

Stir fried chicken with fermented black beans, chili flakes and garlic.

try chicken Marbella from the Silver Palate cookbook. It has capers, oregano, olives, and wine or lemon juice. It works well with chicken thighs or any cut. Easy, with bright flavors and divine eye-appeal.

....fish....

I've got 3 chinese recipes for you:
white cut chicken, feng cheng honey chicken, and soy sauce chicken.
http://kitkabbit.livejournal.com/tag/chicken
http://www.delish.com/entertaining-ideas/holidays/new-years-eve/tsai-chinese-new-year-2

these 3 are very easy and the soy sauce chicken (a ming tsai recipe) is a one-pot meal.

Good luck!!

I could eat Barbecued or Grilled Chicken Leg Quarter every day if I could so that is my go to chicken meal in the summer. I put a rub on in the morning then when I cook I baste with a apple cider/apple cider vinegar type basting liquid. If I decide on a BBQ flavor to it I add just a bit of Sweet Baby Rays BBQ sauce

I like to marinate about 4 chicken thighs in 1 fresh-grated ginger root, 3 tablespoons of agave netcar or honey, red pepper flakes, and a tap of hot sauce (I prefer Cholua or Tapatio). So, marinate for 20 minutes at least, and then bake!!

A standard no-brainer for me is Faux Duck! Take some (free range for maximum taste and health!) chicken thighs, sear them on high heat in a heavy pot with a small amount of olive oil and more of this-surprise- DUCK fat! Remove to plate, and in pot with a little more duck fat,(it comes in cans, or you can save it from roasting a duck), fry some onions or shallots until translucent, add some minced garlic to taste, some 1/4" cubed carrots, and one or two other seasonal vegetable like cabbage, zucchini, artichoke hearts, sliced fennel bulb, mushrooms, even some dried tomato, then add some pitted olives, dried Italian or Provencal herbs, salt, pepper and other favorite seasonings, a small cup of red or white wine, some broth or water, add seared meat, cover and braise or pressure cook until tender, serve over either fluffy rice or egg noodles or with a side of salad and crusty bread. Takes no time, little thought, and has infinite variations depending on what's at hand, and plus, it doesn't taste like boring chicken, but like fancy duck!

Try ANYTHING! Seriously, chuck combos together from your spice rack as a rub, marinade in oils and juices, braise in different liquids with spices or fruits added or make a curry!

We have either a chicken thigh curry or chicken thigh tagine every week, they both take about ten minutes to make and then get left on the hob for an hour to cook - so easy!