Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil and butter over medium heat. Cook the chicken for 6–7 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Remove and let rest before slicing.

In a separate pot, bring salted water to a rolling boil. Add potato gnocchi and cook for 2–3 minutes until they float. Remove them from the pot and set aside.

In the same skillet, heat additional olive oil over medium-low heat. Sauté minced garlic until fragrant. Stir in lemon zest, juice, and broth, simmering for 2–3 minutes.

Reduce heat to low and stir in heavy cream, simmering for 3–4 minutes until the sauce thickens.

Add the cooked gnocchi and sliced chicken to the skillet, gently tossing to coat in the sauce. Heat for an additional 2 minutes.

Remove from heat and garnish with freshly chopped parsley and optional Parmesan cheese. Serve immediately.