Heat the oven to 190 C / 375 F.

Warm the olive oil in an oven-safe skillet or saucepan over medium heat. Add the minced garlic and cook for 60 seconds until fragrant, stirring so it doesn't brown.

Pour in the crushed tomatoes and stir to combine with the garlic. Cook for 3 minutes until the sauce deepens slightly in color.

Reduce the heat to low. Add the cream cheese pieces and stir continuously until fully melted into the tomato base, about 2 minutes.

Pour in the heavy cream and stir until the sauce is smooth and uniform. Season with oregano, paprika, salt, and black pepper. Taste and adjust salt if needed.

Transfer the sauce to a baking dish if you used a saucepan. Pat the chicken thighs dry, score each one lightly with a knife, and nestle them into the sauce in a single layer.

Spoon some sauce over each piece of chicken so they're partially coated. Cover the dish tightly with foil.

Bake for 20 minutes covered. Remove the foil, scatter the Parmesan evenly over the top, and bake uncovered for a further 15 minutes until the chicken reads 74 C / 165 F internally and the top is golden.

Rest the dish for 5 minutes before serving. Tear fresh basil over the top if using.