Heat a large skillet over medium-high heat and add a drizzle of olive oil. Season the boneless chicken breasts with salt and pepper, then carefully place them in the skillet. Sear for 5-6 minutes on each side until golden brown and they reach an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and let it rest on a cutting board.

Lower the heat to medium and add minced garlic to the same skillet, sautéing for about 1-2 minutes until fragrant. Next, stir in the freshly zested and juiced lemon, allowing the citrusy aroma to fill your kitchen. Pour in the heavy cream and whisk continuously for about 3-4 minutes until the sauce thickens slightly.

In a separate pot, bring salted water to a boil, and add the gnocchi. Cook for 2-3 minutes, or until the gnocchi float to the surface. Using a slotted spoon, transfer the cooked gnocchi directly into the creamy sauce.

Slice the rested chicken into bite-sized pieces and add them to the skillet, gently mixing them with the gnocchi and creamy sauce. Allow everything to warm together for another 2-3 minutes over low heat.

Taste and season the Creamy Lemon Chicken Gnocchi with additional salt and pepper if needed. Using a ladle, serve the dish into bowls and finish with a generous sprinkle of freshly chopped parsley or basil.