1. Prep the chicken

Pat the chicken breasts dry with paper towels. In a shallow dish, combine the flour, salt, black pepper, and garlic powder. Dredge each chicken breast in the flour mixture, coating it evenly on both sides. Shake off any excess flour.

2. Sear the chicken

Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and bubbly, add the chicken breasts. Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.

3. Sauté garlic and deglaze the pan

In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for 2-3 minutes to reduce slightly.

4. Create the creamy pepperoncini sauce

Stir in the heavy cream, sliced pepperoncini peppers, and 2 tablespoons of pepperoncini brine. Add the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Whisk until the cheese melts and the sauce is smooth. Simmer the sauce for 3-5 minutes, allowing it to thicken slightly.

5. Return the chicken to the skillet

Place the seared chicken breasts back into the skillet, nestling them into the sauce. Spoon the sauce over the chicken and let everything simmer together for 5 minutes, allowing the flavors to meld.

6. Garnish and serve

Sprinkle the dish with fresh parsley and serve immediately. Pair with pasta, rice, or crusty bread to soak up the creamy sauce. For extra brightness, serve with lemon wedges on the side.