Slice the boneless, skinless chicken into bite-sized pieces, chop the onion, and mince the garlic.

Heat a large skillet over medium-high heat with a splash of olive oil. Add chicken pieces in a single layer, cooking until golden brown, about 10-12 minutes.

Reduce heat to medium, add chopped onions, and sauté until translucent, about 2-3 minutes. Add minced garlic and stir for another minute.

Stir in the pepperoncinis, chicken broth, oregano, and basil. Allow to simmer for 3-5 minutes to meld flavors.

Lower heat, add heavy cream and grated Parmesan cheese, and stir gently until the sauce thickens.

Serve over rice or creamy mashed potatoes, drizzling the sauce over the top.