Preheat oven to 350°F.
Heat a large pot over medium-high heat with 2 tablespoons of EVOO, 2 turns of the pan. Season the chicken with salt and pepper and add to pot. Cook for about 3-4 minutes, or until just cooked through. Remove from the pot and set aside. Add the other 2 tablespoons of EVOO along with the chopped garlic, onions and red pepper flakes.
Cook for about 3-4 minutes. Add tomatoes and the stock, bring to a simmer and cook for about 3-4 minutes. Add chicken back to the pot and cook for 2-3 minutes. Add the chopped basil and stir to combine.