Melt the butter in a large skillet over medium-high heat. Add the chicken strips seasoned with sea salt and ground pepper. Cook until golden brown and cooked through—about 5–7 minutes.

Stir in the diced onions and garlic. Sauté until fragrant and translucent—about 3–4 minutes.

Pour in the chicken stock along with the roasted red peppers. Bring to a gentle simmer before adding heavy cream. Stir well to combine into a creamy mixture.

Add parmesan cheese and Italian seasoning. Mix until well incorporated and let it simmer gently for a couple of minutes until thickened slightly. Fold in the pepperoncini peppers.

Serve the creamy pepperoncini chicken hot, over rice, pasta, or on its own.