Begin by patting the boneless skinless chicken thighs or breasts dry with paper towels. Season generously with salt and pepper on both sides.

Heat a large non-stick skillet over medium heat, adding a drizzle of olive oil. Sauté the seasoned chicken for about 6-7 minutes on each side until golden brown and cooked through.

In the same skillet, reduce heat to medium-low and toss in the fresh minced garlic. Sauté for about 1 minute until fragrant.

Add the sliced pepperoncini and sauté for 2-3 minutes until they soften slightly.

Pour in the low-sodium chicken broth and heavy cream, stirring to combine. Let the mixture simmer for 5-7 minutes until the sauce thickens.

Return the sautéed chicken to the skillet, allowing it to soak in the sauce for a minute. Serve warm, garnished with fresh parsley.