1. Start by heating the butter in a large skillet over medium-high heat. Season the chicken tenders with the salt and pepper, then sear them in the hot skillet until they’re golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside.

2. In the same skillet, sauté the diced onion and minced garlic until they’re softened and fragrant, about 3-4 minutes.

3. Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet. Let the stock reduce by half, which should take around 5 minutes.

4. Reduce the heat to medium and stir in the heavy cream and grated Parmesan cheese. Cook, stirring occasionally, until the sauce is smooth and slightly thickened.

5. Add the Italian seasoning, sliced pepperoncini, and roasted red peppers to the skillet. Return the seared chicken to the pan, spooning the creamy sauce over the top. Simmer the dish until the chicken is cooked through and the sauce has thickened, about 5-7 minutes.

6. Garnish with additional Parmesan cheese, if desired. Serve this delightful dish over pasta, rice, or roasted vegetables for a complete meal.