Prepare the chicken: If breasts are thick, slice them in half horizontally to make 4 thinner cutlets, or pound them to an even 1/2-inch thickness. Season both sides evenly with salt, black pepper, and Italian seasoning.

Sear the chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temp of 165°F). Remove the chicken to a plate and set aside.

Deglaze the pan: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release the browned bits. Let it simmer and reduce for 2 minutes.

Make the sauce: Lower the heat to medium-low. Slowly whisk in the heavy whipping cream. Add the chopped pepperoncinis, pepperoncini juice, and sliced roasted red peppers. Simmer gently for 3-5 minutes until the sauce thickens slightly.

Combine and serve: Return the cooked chicken (and any resting juices) to the skillet, spooning the cream sauce over the top. Simmer for 1-2 minutes until everything is hot. Garnish with fresh parsley and serve immediately.