Lightly spray raw chicken breast with oil then season in a bowl.
Set a nonstick skillet on medium-high heat. Once hot, spray with oil then add the chicken breast. Sear for 8 – 10 minutes, flipping halfway through. Reduce the heat to medium in the skillet and remove the chicken.
Note: It is ok if the chicken is not fully cooked at the end of 10 minutes. The most important thing is that there are sear marks.
Add oil or butter, then add the diced onions. Cook for 2 – 3 minutes until fragrant, or until the onions have turned brown and slightly translucent. Add the seasonings/herbs and the sundried tomatoes.
Pour in the chicken broth and bring to a gentle simmer.
Let the liquid reduce to about half, then pour in the almond milk and stir. Then add tablespoons of parmesan, continuously stirring so that it is well mixed.
Add the chicken back to the skillet and cover and cook on LOW for 6 – 10 minutes.
Remove from the heat to let thicken, season to taste with sea salt & pepper, then garnish and enjoy!