Start by patting your boneless chicken thighs or breasts dry with paper towels and season both sides with salt and pepper.

Heat olive oil in a large non-stick skillet over medium heat and add the seasoned chicken. Sauté for about 6–7 minutes on each side until golden brown.

Reduce heat to medium-low and add freshly minced garlic, stirring for about 1 minute or until fragrant.

Stir in sliced pepperoncini to the skillet and sauté for 2–3 minutes until softened.

Pour in chicken broth and heavy cream, stirring well. Increase heat to bring to a simmer and cook for 5–7 minutes until the sauce thickens.

Taste and adjust seasoning with more salt and pepper, then serve hot with sides like rice or salad.