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Season chicken on both sides with 1 ¼ teaspoons salt and ½ teaspoon pepper. Dredge chicken in flour.
In large skillet over medium-high heat, heat butter and oil until butter is melted. Working in batches, add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to a plate.
Reduce heat to medium. Cook garlic, stirring frequently, until fragrant and light golden, about 1 minute. Add wine and simmer, stirring occasionally, until almost reduced, 2 to 4 minutes.
Add broth, scraping up any brown bits on bottom of pan, then slowly stir in cream. Stir in capers, 3 tablespoons lemon juice, and 2 teaspoons lemon zest; season with salt and pepper, if needed. Add gnocchi and toss to coat in sauce.
Bring to a boil over high heat, then reduce heat to medium-high and simmer, stirring frequently, until gnocchi is tender, 8 to 10 minutes; season with salt and pepper. Return chicken to skillet, turning to coat in sauce. Cook until chicken is warmed through, about 2 minutes more. Top with lemon rounds and parsley.