Rinse and pat dry the chicken breasts. Season both sides with salt and pepper.

In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute).

Add seasoned chicken breasts to the skillet and brown on both sides (about 5 minutes per side).

Stir in chopped pepperoncini peppers, heavy cream, and chicken broth. Mix well.

Reduce heat to low and simmer for 10-15 minutes until the sauce thickens.

Serve over cooked pasta or rice, drizzling extra sauce on top.