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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.
Pat the chicken thighs dry and season with salt and pepper.
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.
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.
Add the chicken back int to heat through, about 2 minutes. Top with grated parmesan.