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

Heat a large non-stick skillet over medium heat and add a drizzle of olive oil. Once the oil is shimmering, carefully place the seasoned chicken in the skillet. Cook for 6-7 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F.

Reduce the heat to medium-low and introduce the fresh minced garlic to the skillet. Sauté for about one minute until the garlic is fragrant and golden.

Stir in the sliced pepperoncini with the garlic, allowing them to sauté together for 2-3 minutes.

Pour in the low-sodium chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.

Once the sauce has thickened, taste and adjust the seasoning with more salt and pepper if necessary. Remove from heat and garnish with chopped parsley if desired.