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Pound the chicken breasts thin, then set up three bowls with flour, beaten eggs, and breadcrumbs mixed with parmesan and parsley.
Coat each piece of chicken in flour, egg wash, then the breadcrumb mixture. Press the breadcrumbs in so the chicken is fully coated.
Heat oil in a pan over medium-high heat and cook the chicken on both sides until golden brown and cooked through. Remove and let it rest before slicing.
Boil the gnocchi according to the package directions. Save about ½ cup of gnocchi water before draining.
In a separate pan, melt butter with olive oil. Add the garlic and cook until fragrant.
Pour in the heavy cream and let it simmer until it starts to thicken. Stir in the pesto, then add a splash of gnocchi water to loosen the sauce.
Add the cooked gnocchi and toss until fully coated. Turn the heat off, then stir in lemon juice, black pepper, and parmesan until the sauce is creamy and glossy.
Plate the creamy pesto gnocchi, top with sliced crispy chicken, and finish with parsley, parmesan, black pepper, and a little extra lemon juice.