Begin by seasoning the boneless, skinless chicken breasts with salt and black pepper on both sides. Chop the yellow onion and mince the garlic cloves, placing them alongside the drained and chopped pepperoncini.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the seasoned chicken breasts and cook for 5–7 minutes per side, until golden brown and cooked through.

In the same skillet, add the chopped onion and sauté for about 5 minutes, or until translucent and tender. Stir in the minced garlic and cook for an additional minute.

Pour in the reserved pepperoncini juice, followed by the chopped pepperoncini, low-sodium chicken broth, Italian seasoning, and red pepper flakes. Stir well and simmer for about 2 minutes.

Allow the sauce to simmer for 5 minutes until it reduces slightly and thickens.

Incorporate the heavy cream, stirring until fully combined. Return the cooked chicken breasts to the skillet and simmer for another 3–4 minutes.

Gently mix all ingredients together in the skillet to coat the chicken evenly with the sauce. Taste and adjust seasoning if needed.

Garnish with fresh parsley and serve hot over cooked pasta or rice.