Especially if you're using heavy cream, which is 36% fat. The sauce compensates for the breast's lack of fat (when compared to thighs). I like both, but as you

Especially if you're using heavy cream, which is 36% fat. The sauce compensates for the breast's lack of fat (when compared to thighs). I like both, but as you say, they have different applications. For breast, just use extra olive oil/butter/heavy cream to balance the dish. Thighs are less time and temperature sensitive. They're a bit more hardy if you're new to cooking. Chicken breast is easy to overcook because less fat makes it less forgiving.