1. Sear the Chicken: Heat the butter in a large skillet over medium-high heat. Season the chicken tenders with salt and pepper, then cook them in the skillet until they’re golden brown on both sides, about 4–5 minutes per side. Remove the chicken from the skillet and set it aside.

2. Sauté Onions and Garlic: In the same skillet, add the diced onion and minced garlic. Sauté until the onion is softened and the garlic is fragrant, about 3–4 minutes.

3. Deglaze and Simmer: Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet. Let the stock reduce by half, about 5 minutes.

4. Add Cream and Cheese: Reduce the heat to medium and stir in the heavy cream and grated Parmesan cheese. Cook until the sauce is smooth and slightly thickened.

5. Season and Combine: Add the Italian seasoning, sliced pepperoncini, and roasted red peppers. Return the chicken to the skillet, spooning some of the sauce over the top. Simmer until the chicken is cooked through and the sauce has thickened, about 5–7 minutes.

6. Serve: Garnish with additional Parmesan cheese if desired. Serve the Creamy Pepperoncini Chicken Skillet over pasta, rice, or roasted vegetables for a complete and satisfying meal.