Season chicken thighs generously with all the dried herbs, chilli flakes and salt and pepper.
In a large cast-iron skillet, heat oil over medium heat. Gently sear chicken thighs until they are slightly golden, about 5 minutes per side. Transfer the chicken thighs to a plate.
Return the skillet to medium heat. Add minced garlic and cook for 30 seconds. Stir in chicken broth.
Add cream, parmesan cheese and finely chopped tomatoes and stir for a minute.
Return chicken thighs to the skillet and spoon sauce all over the chicken thighs. Cook chicken until juices run clear - 5 minutes each side.
Drain and rinse the beans and add to the pan. Cook for 5 minutes to heat them up stirring often.
Garnish with fresh shredded basil and serve.