Begin by cutting the boneless, skinless chicken breasts into bite-sized cubes, then pat them dry with paper towels. Season generously with salt and black pepper. While the chicken rests, chop the yellow onion and mince 3 cloves of garlic. Finally, drain the pepperoncini peppers, then chop them into small pieces, ensuring everything is ready for cooking.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add the seasoned chicken cubes, ensuring they aren’t overcrowded. Sauté them for about 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked, showing no pink inside. Once done, transfer the chicken to a plate and cover to keep warm.

Using the same skillet, add the chopped onion and cook over medium heat for approximately 5 minutes, stirring often until it becomes translucent and soft. Then, add the minced garlic and stir for 1 more minute, letting the splendid aromas fill your kitchen.

Once the garlic has become fragrant, pour in the reserved pepperoncini juice along with the chopped peppers. Add 1 cup of low-sodium chicken broth, 1 tablespoon of Italian seasoning, and a pinch of red pepper flakes for heat. Stir everything together and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes.

Reduce the heat to low and stir in the heavy cream, transforming your sauce into a rich, creamy delight. Return the cooked chicken to the skillet, ensuring it’s all well-coated in the sauce. Allow it to simmer for an additional 5 minutes.

Give the pepperoncini chicken a good stir, ensuring that each piece is thoroughly coated in the flavorful sauce. Taste and adjust seasonings as needed.

Transfer the finished Pepperoncini Chicken Skillet to a serving dish and garnish with freshly chopped parsley. Serve it over a bed of cooked pasta or rice.