Creating the Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is straightforward when following these carefully crafted steps:

1. Prepare Chicken: First, preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

2. Set Up Breading Station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the grated Pecorino Romano cheese and breadcrumbs.

3. Bread the Chicken: Dredge each chicken breast in flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any extra to drip off. Finally, coat the chicken in the Pecorino and breadcrumb mixture, pressing gently to adhere.

4. Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts. Cook for about 3-4 minutes on each side until golden brown.

5. Bake: Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes or until the chicken is cooked through and internal temperature reaches 165°F (75°C).

6. Prepare the Creamy Lemon Sauce: In a small saucepan, melt a tablespoon of butter over medium heat. Add minced garlic and sauté for about 1 minute. Pour in the heavy cream, lemon juice, and zest, stirring continuously until well combined. Simmer on low heat until slightly thickened.

7. Serve: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Drizzle the creamy lemon sauce over the chicken, and garnish with fresh parsley if desired.