Cut the chicken into thin strips and season them generously with sea salt and ground pepper.

Melt the butter in a large skillet over medium-high heat. Add the seasoned chicken strips, cooking until golden brown on all sides (about 8 minutes). Remove the chicken and set aside.

In the same skillet, add the diced white onion and garlic. Sauté until the onion is translucent and fragrant, approximately 5 minutes.

Pour in the chicken stock and add the roasted red peppers. Let this simmer for around 5 minutes, reducing by half.

Turn off the heat and whisk in the heavy cream and Parmesan cheese until smooth.

Return the skillet to medium heat, adding the Italian seasoning and pepperoncini. Stir well.

Add the browned chicken back into the skillet and let it simmer until cooked through and the sauce thickens.

Serve hot over rice, veggies, or pasta.