Step 1

Make sure to remove as much of the seeds (and the liquid from the seed pockets) from the tomatoes as you can. Place in a blender or food processor and blend until smooth.

Step 2

Pat the chicken thighs dry and season with salt and pepper.

Step 3

Add the oil to a large skillet set over medium heat. When hot, add the chicken and cook until no longer pink, 5 to 7 minutes per side. Remove the chicken to a plate.

Step 4

Add the tomatoes and garlic to the pan and season with salt and pepper. Simmer 5 minutes to thicken. Stir in the cream and basil.

Step 5

Add the chicken back int to heat through, about 2 minutes. Top with grated parmesan.