In a large skillet, heat 1 tablespoon of oil over medium-high heat. Season the boneless chicken breasts with salt and pepper, then add them to the skillet. Sear for about 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the pan, allowing it to rest while you prepare the sauce.

In the same skillet, reduce the heat to medium and add another tablespoon of oil if needed. Sauté 2-3 minced garlic cloves for about 30 seconds until fragrant. Stir in the lemon zest and juice, letting it simmer for a minute before pouring in 1 cup of heavy cream. Whisk gently to combine, allowing the sauce to thicken slightly, about 3-4 minutes.

Bring a separate pot of salted water to a boil, then add store-bought gnocchi. Cook for 2-3 minutes or until they float to the surface. Using a slotted spoon, transfer the gnocchi directly into the creamy lemon sauce. Gently toss to coat them evenly, allowing the gnocchi to absorb some of the flavors while simmering on low for 2 minutes.

Slice the cooked chicken into bite-sized pieces and return it to the skillet with the gnocchi. Stir everything together, letting the heat meld the ingredients for another 2-3 minutes. Ensure the chicken is thoroughly warmed and evenly distributed throughout the Lemon Chicken Gnocchi for a comforting blend of flavors.

Remove the skillet from heat and season to taste with additional salt, pepper, or lemon juice if desired. Serve the Lemon Chicken Gnocchi in bowls, garnished with freshly chopped parsley or basil for a vibrant touch.