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Slice the chicken, halve your tomatoes, and get your gnocchi ready to go. Measure out the broth, cream, lemon juice, and zest.
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook until golden brown and cooked through (~5–7 mins). Remove and set aside.
In the same skillet, toss in garlic for 30 seconds. Add cherry tomatoes and sauté for 2 minutes until softened.
Pour in chicken broth and bring to a simmer. Lower heat and stir in the cream, lemon zest, and juice. (Tip: To avoid curdling cream with lemon, remove the skillet briefly from heat when adding the citrus.)
Stir in gnocchi and cook for 3–4 minutes until tender. Toss in spinach just before finishing—it will wilt perfectly.
Return the chicken to the skillet. Season to taste and garnish with chopped parsley or basil.