I think as opposed to a specific recipe, investing the time into the technique would probably be of more value to you, especially in the long run. If starting with frozen breasts, one thing you can do is start by dry/wet-brining them while they thaw. Dry-brining is coating the breasts all over in a layer of salt and letting it sit for about an hour, whereas wet-brining is when you submerge the breasts in a water-salt solution. If you want to read up on the science behind it I really recommend seriouseats.com, but the gist of this technique is the salt changes the structure of a protein in the breast, helping it retain moisture and cook properly. It also changes the texture of the chicken once cooked, giving it a bit of a glassy look (this is how they treat fried chicken in places like KFC). It also helps to season the chicken more thoroughly, and also makes the breast a more forgiving piece of meat to cook, i.e. harder to overcook.
The second thing I would really recommend is an instant read thermometer. That really makes all the difference in the world when it comes to cooking any meat to the right temp, as it ensures you get consistent results each time you cook. You can get a really good one called thermopop, for about 30 dollars. You can basically cook it whichever method you like, so long as you take the chicken off the heat a couple degrees before it hits the desired temp, which brings me to my next point.
After cooking the breast, especially if it’s a whole breast, you want to rest the meat for a few minutes to let the residual heat
- finish cooking the meat
- give the breast a chance to reabsorb some of the juices that would otherwise be lost, if you were to instantly cut into the breast.
I know these processes seem quite laborious, but once you get a system going it really doesn’t take much extra time, maybe adds about 15 minutes to your overall cook time.
There are plenty more things you can do, but I think I’ve rambled for a little to long as is, but I really do recommend the aforementioned website, as that’s where I learnt most of my cooking.