Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick spray.

Season the chicken breasts generously with salt and pepper on both sides.

Combine the Panko breadcrumbs, grated pecorino romano cheese, and lemon zest in a mixing bowl.

Dip each chicken breast into the olive oil, then press them into the breadcrumb mixture.

Arrange the coated chicken breasts in the baking dish and bake for 25-30 minutes until golden brown.

Melt the butter in a saucepan, add minced garlic, and sauté until fragrant. Pour in chicken broth and simmer.

Serve the chicken on plates and drizzle with the buttery garlic sauce.