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In a large, high-sided skillet over medium-high heat, heat oil. Season chicken on both sides with salt and black pepper and cook, turning occasionally, until golden, about 6 minutes per side. Transfer to a plate.
Reduce heat to medium. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Pour in wine and scrape up any browned bits from bottom of pan. Simmer, stirring occasionally, until wine is evaporated, 1 to 2 minutes.
Add broth, cream, lemon zest, lemon juice, rosemary, thyme, and red pepper flakes; season with salt and black pepper. Bring to a simmer, then stir in gnocchi. Bring to a simmer and return chicken to skillet. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through, 8 to 10 minutes. Transfer chicken to a cutting board.
Add Parmesan and spinach to sauce and stir until spinach is wilted. Continue to simmer, stirring occasionally, until thickened, about 3 minutes; season with salt and black pepper.
Slice chicken and return to skillet. Top with lemon slices, if using.