1. Season the chicken with salt, pepper, and Italian seasoning.

2. In a large nonstick or cast iron skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.

3. Sear the chicken for about 4–5 minutes on each side until golden and cooked through. Remove from the skillet and set aside.

4. Reduce heat slightly and add the remaining 1 tablespoon butter. Sauté the minced garlic for 1 minute until fragrant.

5. Pour in chicken broth, scraping the skillet to release any browned bits.

6. Add gnocchi and let it simmer uncovered for 5–7 minutes, stirring occasionally, until soft.

7. Stir in heavy cream, Parmesan cheese, and sun-dried tomatoes if using. Simmer on low until sauce thickens.

8. Add spinach and stir until wilted. Return chicken to the pan and heat through.

9. Garnish with parsley or extra cheese and serve hot.