Start by patting dry your boneless, skinless chicken breasts with paper towels to ensure they brown nicely. Season each piece generously with salt and black pepper on both sides. Set the seasoned chicken aside as you heat your skillet.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken breasts and cook for 5-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside on a plate.

Reduce the heat to medium and add the chopped yellow onion to the same skillet. Sauté for about 5 minutes until the onion becomes soft and translucent. Then, stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.

Next, deglaze the skillet by adding about 1/4 cup of the reserved pepperoncini juice, scraping the bottom to release any flavorful bits stuck to the pan. Stir in the chopped pepperoncini peppers, low-sodium chicken broth, Italian seasoning, and a pinch of red pepper flakes.

Allow the mixture to simmer for about 5 minutes, allowing the flavors to meld.

Once simmering, let the sauce bubble gently for another 5 minutes to concentrate the flavors, noting the sauce starting to thicken slightly.

Reduce the heat to low and gradually stir in 1/2 cup of heavy cream into the sauce, creating a luscious, creamy consistency. Allow it to simmer gently for an additional 5 minutes until the sauce has thickened to your desired consistency.

Return the cooked chicken to the skillet, nestling it into the creamy pepperoncini sauce. Spoon some sauce over the chicken to coat evenly. Adjust seasoning with extra salt or black pepper as needed.

Finally, remove the skillet from heat and garnish your Pepperoncini Chicken Skillet with freshly chopped parsley. Serve it over fluffy cooked pasta or rice to soak up the delightful sauce.