Begin by seasoning the boneless, skinless chicken breasts with salt and black pepper. Cut them into bite-sized cubes for even cooking. Next, finely chop the yellow onion and garlic; set them aside. Drain the pepperoncini peppers, reserving the juice for later use.

In a large skillet, heat a tablespoon of extra virgin olive oil over medium-high heat. Once the oil is shimmering, add the cubed chicken pieces. Sauté for about 5-7 minutes, or until the chicken is golden brown and cooked through.

After the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add the chopped onion and cook for 3-4 minutes until they turn translucent and fragrant. Stir in the minced garlic, cooking for an additional 1-2 minutes.

Pour in the reserved pepperoncini juice, followed by the chopped pepperoncini, low-sodium chicken broth, and Italian seasoning. Stir the mixture well and let it simmer on medium heat for about 3-4 minutes.

Once the sauce is bubbling gently, reduce the heat to low and let it simmer for an additional 5 minutes.

Stir in the heavy cream gradually, mixing until fully incorporated. Allow the sauce to return to a gentle simmer, about 2-3 minutes.

Return the cooked chicken to the skillet, stirring it into the creamy sauce. Let everything cook together for another 2-3 minutes.

Once everything is well combined and heated through, turn off the heat. Garnish the skillet with freshly chopped parsley and serve hot.