Chicken breasts instead of chicken thighs

I always have boneless chicken breasts in the house, and would totally make this with them. (In fact, thanks for posting this recipe. I missed it.) What I’m thinking is that the chicken breasts will probably mostly poach in the liquid as it reduces, so the oven step may be either reduced or not necessary. I’m going to try this myself…thanks!

I generally advocate using dark meat, as it's less likely to become dry and carries so much flavor. You could do bone-in, skin on breasts, cut them in half, and cook just a few minutes less in the oven, then check the internal temperature for doneness. If you try it, I'd love to hear how it turns out!