Heat olive oil in a large skillet over medium-high heat. Brown chicken pieces for 5-7 minutes, then remove and set aside.

Sauté chopped onion in the same skillet until softened, about 3-4 minutes, then add minced garlic and cook for 1 minute.

Pour in chicken broth to deglaze the pan, scraping up all browned bits from the bottom.

Reduce heat to medium-low and stir in heavy cream, cream cheese, banana pepper juice, and sliced banana peppers until the sauce is creamy.

Season with oregano, paprika, salt, and pepper, then return the chicken to the skillet.

Simmer for 5-7 minutes until the sauce thickens and the chicken is fully cooked through.

Garnish with fresh parsley and serve hot.