Begin by bringing a large pot of salted water to a boil. Once boiling, add the gnocchi and cook according to package instructions, typically about 2-3 minutes until they float to the surface. Drain the gnocchi and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-6 minutes until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and let rest.

In the same skillet, add an additional tablespoon of olive oil if needed. Add 2 minced garlic cloves and stir for about 1-2 minutes until fragrant. This infuses the oil.

Pour in 1 cup of chicken broth and 1 cup of heavy cream, then add the juice and zest of one large lemon. Stir well and let simmer for 3-4 minutes until thickened.

Sprinkle in 1 teaspoon of dried thyme and season with salt and pepper to taste. Stir well to combine.

Add the cooked gnocchi back into the skillet and toss gently in the sauce. Heat through for 2-3 minutes.

Remove from heat, chop fresh parsley, and sprinkle over the dish as a garnish.

Serve immediately, ensuring a generous amount of sauce and chicken in each serving.