Season the chicken breasts generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and let it rest.

Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

In the same skillet, add another tablespoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds. Stir in the lemon zest and juice, along with 1 cup of chicken broth. Let it simmer for 2-3 minutes.

Reduce the heat, then pour in ½ cup of heavy cream, stirring well. Allow it to simmer for an additional 3-4 minutes until it thickens slightly.

Fold the cooked gnocchi into the creamy lemon sauce and slice the rested chicken. Add the chicken back to the skillet, stirring gently for about 2 minutes.

Serve hot, garnished with freshly chopped parsley and optional parmesan cheese. Enjoy!