Season the boneless chicken breast with salt and pepper, then pan-sear it in a hot skillet until golden brown, about 6-7 minutes per side. Remove the chicken and let it rest before slicing.

In the same skillet, add minced garlic and sauté until fragrant, approximately 1 minute.

Pour in the chicken broth and add the gnocchi to the skillet. Cook, gently stirring, for about 3-4 minutes until the gnocchi is tender and floating to the surface.

Stir in the cream and lemon juice, then return the sliced chicken to the skillet, simmering everything together for another 2-3 minutes until the sauce thickens slightly.

Taste and adjust seasoning with salt and pepper. Garnish with fresh herbs, and serve immediately.