Prep and Sear: Pat the chicken dry and season with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5 minutes per side until golden and cooked through. Remove to a plate and cover loosely.
Start the Sauce: Lower the heat to medium-low. Melt the butter in the skillet, scraping up any browned bits. Add the minced garlic and cook for 30 seconds until fragrant.
Simmer: Pour in the chicken broth, heavy cream, pickled banana peppers, and the jar juice. Let simmer gently for 4 minutes until the liquid begins to slightly thicken.
Finish the Dish: Whisk in the parmesan cheese until melted and smooth. Return the chicken to the skillet, turning to coat in the warm sauce before serving.
