Prep the oven and pan. Heat the oven to 425°F (220°C). Line a sheet pan with foil or parchment. Set a wire rack on top if you have one. Lightly oil the surface so the breading crisps.

Flatten slightly for even cooking. If thighs are very uneven, place between two sheets of parchment and gently pound the thickest spots until roughly uniform. Don’t make them thin—just even them out.

Season the chicken. Pat dry. In a small bowl, mix salt, pepper, garlic powder, onion powder, and Italian seasoning. Sprinkle evenly over both sides of the thighs.

Set up your dredging station. Put flour in one shallow bowl. Whisk eggs with 1 tablespoon water in a second. In a third, mix breadcrumbs with Parmesan. Drizzle in 1 tablespoon olive oil and toss to help the crumbs brown.

Coat the chicken. Dredge each thigh in flour, shaking off excess. Dip in egg, then press into the breadcrumb-Parmesan mix until well coated. Place on the prepared rack or pan.

Add a little oil. Drizzle or mist the tops with the remaining 2 tablespoons olive oil for extra crunch.

Bake to golden. Bake for 16–20 minutes for boneless thighs (22–28 minutes if bone-in), until the coating is crisp and the internal temp is 165°F. If needed, broil for 1–2 minutes to deepen the color—watch closely.

Sauce and cheese. Spoon about 2 tablespoons marinara over each thigh. Top with mozzarella slices and a pinch of Parmesan. Return to the oven for 5–7 minutes, until the cheese melts and bubbles.

Rest and garnish. Let the chicken rest for 3 minutes. Add fresh basil or parsley and a pinch of red pepper flakes if you like.

Serve. Spoon extra warm marinara on the plate, set the chicken on top, and finish with a little more Parmesan. Great with spaghetti, a green salad, or roasted broccoli.