Begin by seasoning the thinly sliced chicken with sea salt and ground pepper, ensuring each piece is evenly coated for maximum flavor. Set the seasoned chicken aside while you prepare the skillet for cooking.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once melted and bubbling, add the seasoned chicken strips in a single layer. Cook for about 8 minutes, turning occasionally until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the diced white onion and sauté for approximately 5 minutes, or until translucent and fragrant. Stir in the diced garlic and continue cooking for another minute until the garlic is aromatic and lightly golden.

Pour in ½ cup of chicken stock and add the sliced roasted red peppers to the skillet. Stir to combine, then let the mixture simmer for about 5 minutes.

Turn off the heat and slowly fold in 1 cup of heavy cream and ½ cup of shredded Parmesan cheese. Stir continuously until the mixture is smooth and creamy.

Return the skillet to medium heat, then stir in 1 tablespoon of Italian seasoning and ½ cup of drained pepperoncini peppers. Mix well to ensure even distribution of flavors throughout the sauce.

Once your sauce is ready, add the browned chicken back into the skillet, making sure it is submerged in the creamy goodness. Let it simmer until heated through and the sauce thickens slightly, which should take about 5 minutes.

Remove the skillet from the heat. Serve your Creamy Pepperoncini Chicken Skillet hot over rice, pasta, or alongside roasted vegetables.