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Preheat your oven to 375°F (190°C). Season the chicken breasts generously with salt and pepper.
Coat the Chicken:
In a shallow dish, mix the grated Pecorino Romano cheese with the flour. Dredge each chicken breast through the mixture, pressing firmly so the coating sticks well.
Sear for Crispiness:
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 3–4 minutes per side, or until they’re beautifully golden.
Bake to Finish:
Transfer the browned chicken into a baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Prepare the Sauce:
Using the same skillet (with all those flavorful bits), sauté the minced garlic for 1 minute. Add the lemon juice, chicken broth, and heavy cream, scraping the bottom to release any browned bits. Simmer the sauce for about 5 minutes until it thickens.
Serve:
Plate the chicken breasts, drizzle generously with the creamy lemon sauce, and sprinkle with chopped parsley for a fresh, colorful touch.
Serving and Storage Tips:
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