I despise boneless chicken breasts. What adjustments would I have to make to use bone in chicken breasts"

You could also cook these on the stovetop: ,once you brown the (skin-side of) the breast, cover the pan and cook over medium-low heat, turning occasionally, for 18 - 20 minutes. Check the internal temperature, which should be 160-165 degrees. Continue to cook longer if you need to. Check at 18 minutes if the chicken breasts are on the smaller side. Proceed with the rest of the recipe as drafted. ;o)

Hi Diane—do you have a favorite method for cooking bone-in chicken breasts? If it's in the oven, you could brine the chicken as written in the recipe, pat it dry, rub with oil or melted butter, then roast as you normally would. When the chicken is out of the oven and resting, make the balsamic butter on the stovetop, then spoon it over the meat, and finish with more balsamic and salt.