In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, black pepper, garlic powder, and onion powder. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, add the sliced pepperoncini and cook for 2 minutes until slightly softened.
Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and dried Italian herbs, mixing well.
Return the cooked chicken to the skillet and stir to combine. Let it simmer for an additional 5 minutes, allowing the sauce to thicken slightly.
Sprinkle the shredded mozzarella cheese over the chicken and cover the skillet. Cook for another 3-5 minutes until the cheese is melted and bubbly.
Remove from heat and garnish with fresh parsley before serving.