Prep your ingredients by patting the chicken dry, dicing the onion, and mincing the garlic. Drain the pepperoncini peppers, reserving a little juice.

Heat a large skillet over medium-high heat and add olive oil. Once hot, add chicken cubes in a single layer and sear for 5-7 minutes until golden brown.

Lower the heat to medium, add diced onion to the skillet, and sauté for about 5 minutes until softened. Then add minced garlic and cook for another minute.

Pour in the reserved pepperoncini juice, drained peppers, chicken broth, Italian seasoning, and red pepper flakes. Stir well and let the sauce simmer for 2-3 minutes.

Bring the sauce to a gentle simmer and cook for about 5 minutes, stirring occasionally.

Reduce the heat to low, stir in heavy cream, return the chicken to the skillet, and let it simmer for another 5 minutes.

Taste the skillet and adjust seasoning as necessary. Stir well to coat the chicken in the sauce.

Garnish with freshly chopped parsley and serve over your choice of cooked pasta or rice.