Preheat your stovetop skillet over medium heat. Drizzle in a tablespoon of olive oil, allowing it to heat until shimmering.

Cook the chicken, seasoning generously with salt and pepper, for about 5-7 minutes per side until golden brown and cooked through. Remove from heat and let rest.

Sauté minced garlic in the same skillet for about 30 seconds until fragrant.

Add potato gnocchi, cooking for 3-5 minutes to crisp slightly, then add butter and melt into the mixture.

Incorporate spinach and cherry tomatoes, sautéing for another 2-3 minutes until spinach wilts and tomatoes soften.

Return the sliced chicken to the skillet, gently tossing everything together for about 2 minutes.

Remove from heat, sprinkle with Parmesan cheese and chopped basil, and serve immediately.