Begin by patting the 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 two tablespoons of extra virgin olive oil. Once the oil is shimmering, add the seasoned chicken breasts.

Sauté for about 5-7 minutes on one side until golden brown, then flip and cook for another 5-7 minutes until the chicken is cooked through.

In the same skillet, add the chopped onion and sauté for 3-4 minutes until it turns translucent. Then add the minced garlic and sauté for an additional 30 seconds.

Pour in the reserved pepperoncini juice along with the chopped pepperoncini peppers. Add the chicken broth, Italian seasoning, and red pepper flakes. Stir together and simmer for about 5 minutes.

Reduce heat to low and stir in the heavy cream. Allow it to simmer for an additional 5 minutes, stirring occasionally until thickened.

Return the cooked chicken to the skillet, coating each piece well in the creamy sauce. Let it cook together for 2-3 minutes to absorb flavors.

Remove from heat and garnish with chopped parsley. Serve immediately over rice or pasta.