Heat a large skillet over medium-high heat and add a drizzle of olive oil. Season the boneless chicken breast with salt and pepper, then pan-sear it for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest before slicing.

In the same skillet, reduce the heat to medium and add minced garlic; sauté for about 1 minute until fragrant, stirring constantly.

Pour in the chicken broth, followed by the heavy cream, lemon zest, and juice. Stir well and bring to a gentle simmer, allowing to thicken for about 4-5 minutes.

Stir in your cooked gnocchi, toss until evenly coated, then return the sliced chicken to the skillet. Cook for an additional 2-3 minutes.

Taste and adjust seasoning if necessary. Serve warm, garnished with freshly chopped parsley or basil.