Begin by patting the boneless, skinless chicken thighs or breasts dry with paper towels to ensure a lovely sear. Season both sides generously with salt and pepper.

In a large non-stick skillet, heat a tablespoon of olive oil over medium heat. Once shimmering, add the seasoned chicken and cook for about 6-7 minutes until golden brown and cooked through.

Reduce the heat to low and add the minced garlic, stirring frequently for about 1 minute until fragrant.

Stir in the sliced pepperoncini and cook with the garlic for 2-3 minutes.

Pour in the low-sodium chicken broth and heavy cream, stirring well. Increase the heat slightly to bring the mixture to a gentle simmer, cooking for 5-7 minutes.

Once the sauce has thickened, taste and adjust the seasoning if necessary. Serve the chicken hot, garnished with chopped parsley.