Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper.

Sear the chicken in the hot pan for 3–4 minutes per side until golden brown. Remove and set aside.

Let the pan cool slightly, then reduce heat to low. Add sun dried tomato pesto, garlic, red pepper flakes, and coconut cream. Stir constantly for 1–2 minutes until fragrant and creamy.

Return the chicken to the pan. Spoon the sauce over each piece, cover, and cook on low for 5–10 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Garnish with fresh parsley and serve hot.