Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a shallow bowl, combine the grated pecorino cheese, breadcrumbs, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well.

In another shallow bowl, beat the eggs until well combined.

Season the chicken breasts with salt and pepper on both sides. Dip each chicken breast into the beaten eggs, allowing any excess to drip off, then coat them in the pecorino breadcrumb mixture, pressing gently to adhere.

Heat the olive oil and butter in a large oven-safe skillet over medium heat. Once hot, add the coated chicken breasts and cook for about 3-4 minutes on each side, until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

While the chicken is baking, prepare the creamy lemon sauce. In a small saucepan over medium heat, combine the heavy cream, lemon juice, lemon zest, salt, and pepper. Stir continuously until the sauce is heated through but not boiling. Remove from heat.

Once the chicken is done, remove it from the oven and let it rest for a few minutes. Slice the chicken and drizzle the creamy lemon sauce over the top. Garnish with chopped parsley.