In your food processor or blender, mix together the roasted red peppers, garlic, basil, 3 Tbsps olive oil, and 1 Tbsp Italian season until smooth.
Heat 2 Tbsps of olive oil in a large pan over medium - high heat. Use the other Tbsp of Italian seasoning and sprinkle the top and bottom of the chicken thighs.
Brown the thighs, skin side down, 7 minutes on each side. Remove from the pan.
Add the red pepper mixture, and heavy cream to the pan. Stir, scraping up the burned bits on the pan. Let simmer for 2 -3 minutes, or until sauce has started to thicken, and remove from heat.
In a 9x13 baking dish line up chicken thighs and cover with the sauce. Cook 40 minutes.
Remove chicken from the oven, and top with fresh basil and feta cheese to serve.