Pat chicken breasts dry and season both sides with black pepper and half of the dry ranch seasoning.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear chicken for 4 to 5 minutes per side until a golden crust forms.

Lower heat to medium and add minced garlic, sautéing for 60 seconds until fragrant.

Add sliced peperoncini peppers, brine, and the remaining ranch seasoning to the skillet.

Place butter cubes on top of the chicken breasts and cover the skillet with a lid.

Reduce heat to medium-low and simmer for 8 to 10 minutes until the internal temperature reaches 165°F (74°C).

Remove from heat and let rest for 5 minutes; garnish with fresh parsley before serving with the pan reduction.