Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a shallow bowl, combine the grated pecorino cheese, breadcrumbs, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well.
In another bowl, whisk together the eggs and milk until well combined.
Dip each chicken breast into the egg mixture, allowing any excess to drip off, then coat it in the pecorino breadcrumb mixture, pressing gently to adhere. Place the coated chicken breasts on the prepared baking sheet.
Drizzle the olive oil over the chicken breasts. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
While the chicken is baking, prepare the creamy lemon sauce. In a saucepan over medium heat, combine the heavy cream, lemon juice, and lemon zest. Stir frequently until the sauce is heated through and slightly thickened, about 5-7 minutes. Season with salt and pepper to taste.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Serve the chicken with the creamy lemon sauce drizzled over the top and garnish with fresh parsley.
Notes
For a lighter version, substitute half of the heavy cream with low-fat Greek yogurt for the sauce.
You can also add sautéed spinach or steamed asparagus as a side for extra color and nutrition.