In a medium or large skillet, warm 2 tbs. olive oil. Season the chicken breasts well salt and pepper on both sides, then place them "pretty side" down in the hot pan.
After 4 minutes, flip the chicken over and cook for another 4 minutes. Place the chicken onto a plate and lower heat to medium low.
Warm 1 tbs. olive oil in the same pan, then add the diced onions. Sauté for 2 minutes before adding the garlic and tomatoes, cooking for another 3 minutes.
Sprinkle in the gluten-free flour and whisk in the almond milk to combine. Bring to the sauce to a simmer, then add the chicken breasts (and any juices from the plate) back to the pan.
Cook the chicken for 10-12 more minutes in the pan or until cooked through! Top with basil leaves right before serving. Serve chicken plated with the sauce over top!
Keyword cherry tomatoes, chicken, creamy, low carb, one pan, sundried