Slice the chicken breasts in half to create four even cutlets and season them with garlic powder and lemon pepper. Heat a large skillet over medium-high heat and add a mix of olive oil and butter. Once the oil is shimmering, place the chicken cutlets in the skillet, cooking them for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium and add the minced garlic to the same skillet, allowing it to sizzle for about 30 seconds until fragrant. Stir constantly to prevent the garlic from browning.

Pour in the chicken broth and freshly squeezed lemon juice while scraping up any browned bits from the bottom of the skillet. Let this mixture simmer for about 2-3 minutes.

Stir in the heavy cream, adding the uncooked potato gnocchi to the skillet. Increase the heat to bring the mixture to a gentle simmer and cook uncovered for 5-7 minutes.

Once the gnocchi are cooked, remove the skillet from heat and mix in the grated Parmesan cheese and fresh spinach. Return the cooked chicken to the skillet to warm through.

Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with additional Parmesan and lemon zest.