Heat oil in large skillet over medium-high heat until hot. Add chicken thighs; cook until lightly browned on all sides.
Reduce heat to medium-low. Add garlic to skillet; cook about 1 minute or until tender. Add tomatoes; cover and cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, stirring occasionally.
Stir in beans; cook until thoroughly heated. Sprinkle with basil.