Step 1: Season and Sear the Chicken

1. Pat the chicken breasts dry with paper towels. This helps the seasoning adhere and ensures a golden-brown sear.
2. In a small bowl, combine the salt, black pepper, garlic powder, and paprika. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
3. Dust the chicken lightly with flour, shaking off any excess. This creates a light crust that helps the sauce cling to the chicken.
4. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for 4–5 minutes per side until golden brown and almost cooked through. Remove the chicken from the skillet and set aside.

Step 2: Make the Creamy Pepperoncini Sauce

1. Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and sauté for 30 seconds until fragrant.
2. Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits (this adds flavor to the sauce).
3. Stir in the heavy cream, sour cream, and pepperoncini brine. Whisk until smooth and creamy.
4. Add the sliced pepperoncini peppers, dried oregano, and red pepper flakes (if using). Let the sauce simmer for 3–4 minutes to thicken slightly.

Step 3: Return the Chicken to the Skillet

1. Return the seared chicken breasts to the skillet, nestling them into the sauce.
2. Spoon the sauce over the chicken and let it simmer for 5–7 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the sauce is thickened to your liking.

Step 4: Garnish and Serve

1. Sprinkle chopped parsley and grated Parmesan cheese over the chicken for added flavor and presentation.
2. Serve the chicken and sauce over your choice of pasta, rice, or mashed potatoes, and enjoy!