Is it possible to use chicken breast instead?

Chicken breast doesn't braise well like thighs and legs do since the meat is so lean and doesn't have all the good connective tissue that gets super tender with longer, lower cooking. If you wanted to try this with breasts, I would only cook them until they're done (165 F, and the flesh should be firm and white throughout if you peek with a paring knife), then broil briefly to brown and crisp up the skin.