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Season both sides of the chicken with garlic powder and lemon pepper; set aside.
Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for 5 minutes or until browned; flip and cook an additional 3-4 minutes or until browned and cooked through. Remove chicken to a plate and cover to keep hot.
Return skillet to the stove and reduce to medium heat. Add the garlic and cook just until fragrant, about 30 seconds. Add the broth, lemon juice, and black pepper; scape any browned bits from the bottom of the skillet.
Add the half and half to the skillet and cook until bubbly around the edges. Add the gnocchi and stir. Arrange in a single layer so the gnocchi is submerged in the sauce. Cook for 5-7 minutes, stirring occasionally.
Remove from heat and add the parmesan and spinach. Gently mix until spinach is wilted but remains bright green. Add back in the chicken and any accumulated juices, spooning some of the sauce over the chicken. Serve immediately.