In a large skillet over medium heat, add a little oil and cook the chicken breasts for about 5-7 minutes on each side until golden brown and cooked through.

In the same skillet, reduce the heat to low and add the softened cream cheese, chicken broth, sliced pepperoncini, garlic powder, onion powder, oregano, salt, and black pepper.

Stir until the cream cheese is melted and the sauce is smooth.

Return the cooked chicken to the skillet, coating it in the creamy sauce. Cook for an additional 5 minutes to heat through.

Garnish with chopped parsley before serving.