There's nothing wrong with chicken breast, especially if the skin is left on and crisped. It just lends itself to different applications than thigh.

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.

Chicken breast is garbage. The magic is in the leg meat.