The thing that jumps out at me is that there’s no prep of the spices — try browning the garlic in a little olive oil so that both the garlic and the oil are infusing some flavor in there. Toss some crushed red pepper in there, too, but not too much or too hot a variety of pepper (dried crushed habaneros from your coworker’s garden WILL effectively pepper spray your 2 story townhouse if treated thusly.) Oregano, salt, and pepper can also join the party.

While you’ve got a dirty pan, it might also be helpful to brown the chicken — it builds flavor through the Maillard reaction(aka caramelization) and adds some different texture so you don’t end up with blah-textured mush.

And yes, I would go with thighs for next time — the average modern chicken breast is very lean and can dry out to a cottony texture if you’re not careful. Thighs are a little more unwreckable.