4 boneless, skinless chicken breasts

1 tbsp olive oil

1 onion, thinly sliced

4 cloves garlic, minced

1 cup sliced pepperoncini peppers

1 cup chicken broth

1 cup heavy cream

Salt and pepper, to taste

Chopped fresh parsley, for garnish

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Season chicken breasts on both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side, until golden and cooked through (165°F / 74°C). Remove and set aside.
In the same skillet, reduce heat to medium. Add onion and sauté for 3–4 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in pepperoncini peppers and chicken broth. Simmer for 2–3 minutes to blend flavors.
Pour in heavy cream and stir. Let simmer 3–4 minutes, until slightly thickened.
Return chicken to skillet, spoon sauce over, and simmer 2–3 more minutes to reheat and absorb flavor.
Adjust seasoning with salt and pepper as needed.
Garnish with chopped parsley and serve warm over rice, pasta, or mashed potatoes.

For extra depth, deglaze the pan with white wine before adding chicken broth.

Substitute chicken thighs for a juicier version—adjust cooking time accordingly.

For a lighter sauce, use half-and-half or evaporated milk instead of heavy cream.

To make dairy-free, use full-fat coconut milk.

Add vegetables like mushrooms, spinach, or bell peppers for variety.