In a spacious skillet, warm some olive oil over medium-high heat.

Sprinkle salt and pepper generously on both sides of the chicken breasts.

Once the oil is hot, add the chicken to the skillet and let it cook for about 4 to 5 minutes on each side until it develops a beautiful golden crust.

After achieving the desired color, take the chicken out of the skillet and place it on a plate to rest.

In the same skillet, reduce the heat to medium and add the sliced onion.

Sauté for 3-4 minutes until the onions soften and become translucent.

Stir in the minced garlic and continue cooking for another minute, making sure to stir frequently to avoid any burning.

Stir in the sliced pepperoncini peppers and chicken broth, scraping up any browned bits from the bottom of the skillet.

Allow the mixture to gently bubble for 2 to 3 minutes, giving the ingredients time to blend and enhance their flavors.

Pour in the heavy cream, stirring to combine.

Place the chicken breasts back into the skillet, gently immersing them in the sauce.

Reduce the heat to low and let the chicken simmer in the creamy pepperoncini sauce for 10-12 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly.

Taste the sauce and adjust seasoning with salt and pepper as needed.

Top with freshly chopped parsley for a pop of color and serve right away.

This dish complements rice, pasta, or crusty bread perfectly, allowing you to savor every bit of the flavorful sauce.