Begin by slicing the chicken breasts into bite-sized pieces, about 1-inch thick. Finely chop the garlic and onions, and slice the pepperoncini.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they're translucent. Stir in the minced garlic for an additional minute.

Increase the heat to medium-high and add the sliced chicken to the skillet. Cook for 6-8 minutes until the chicken is browned and reaches an internal temperature of 165°F.

Lower the heat back to medium and stir in the sliced pepperoncini along with 1 cup of cream. Simmer gently for about 5 minutes until the sauce thickens.

Remove from heat and optionally garnish with chopped fresh herbs. Serve immediately over rice or alongside a salad.