Begin by patting the boneless, skinless chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.

Heat a large skillet over medium-high heat and add a drizzle of extra virgin olive oil. Place the seasoned chicken breasts in the hot skillet and cook for 5–7 minutes on each side until golden-brown.

In the same skillet, add another splash of olive oil if needed, and toss in the chopped yellow onion. Sauté for 5 minutes until translucent and aromatic.

Next, add the minced garlic to the skillet and cook for an additional minute until fragrant and slightly golden.

Pour in the reserved pepperoncini juice, then stir in the chopped pepperoncini, low-sodium chicken broth, Italian seasoning, and red pepper flakes. Let simmer for about 5 minutes.

Stir in the heavy cream, then return the seared chicken breasts to the skillet, ensuring they're well-coated in the sauce. Simmer on low for an additional 5 minutes.

Taste the sauce and adjust seasoning with salt and black pepper if necessary. Sprinkle fresh chopped parsley over the top and serve.