1. Preheat your oven to 375°F (190°C). This step is crucial to ensure the chicken cooks evenly and the crust crisps up beautifully.
2. Season the chicken breasts with salt and pepper. I like to let the chicken sit for about 10 minutes to absorb the seasoning, much like marinating time my family would employ to deepen flavors.
3. Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of pecorino cheese and breadcrumbs.
4. Dip each chicken breast in flour, shaking off excess, then into the eggs, and finally press into the pecorino breadcrumb mixture, ensuring a good coat.
5. In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Once hot, add the chicken and cook for about 3-4 minutes per side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20 minutes or until the chicken is cooked through. This method locks in the juices, reminiscent of how my family would start meats on the stovetop before finishing them in the oven.
7. Remove the chicken from the skillet and let it rest. Meanwhile, prepare the sauce by deglazing the skillet with chicken broth, scraping up any bits stuck to the pan.
8. Add heavy cream, lemon juice, and zest to the skillet. Simmer for about 5 minutes until the sauce thickens slightly, stirring occasionally.
9. Return the chicken to the skillet, spoon the sauce over the top, and garnish with chopped parsley before serving.

Cooking tip: Don’t rush the chicken out of the oven too soon, as resting lets the juices redistribute, keeping it moist, just like the patience my grandmother demonstrated with her lovingly crafted soups.