Start by patting the boneless, skinless chicken breasts dry with a paper towel. Season both sides generously with salt and black pepper for flavor.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts to the pan. Cook for about 5–7 minutes on each side, or until they are golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.

In the same skillet, add the chopped yellow onion to the remaining oil and sauté over medium heat. Cook for approximately 5 minutes until the onions become translucent and fragrant.

Once the onions are softened, add in the minced garlic. Stir and cook for about 1 minute until the garlic is fragrant.

Deglaze the pan by pouring in the reserved pepperoncini juice and add the chopped pepperoncini, low-sodium chicken broth, Italian seasoning, and red pepper flakes. Allow the mixture to simmer for about 5 minutes.

Stir in the heavy cream until fully combined. Return the cooked chicken breasts to the skillet, spooning sauce over the top. Let everything simmer together for another 5 minutes.

Adjust the seasoning as needed with additional salt and black pepper. Sprinkle fresh parsley over the top before serving.