Prep the chicken: Heat the oven to 425°F (220°C). Lightly pound chicken breasts to an even 1/2-inch thickness so they cook evenly. Pat dry with paper towels. Season both sides with salt, pepper, garlic powder, and a pinch of Italian seasoning.

Set up coating: In a shallow bowl, whisk the egg. In a second bowl, combine breadcrumbs and grated Parmesan. Stir in another pinch of Italian seasoning and a drizzle of olive oil to help the crumbs toast.

Coat the chicken: Dip each piece in egg, let excess drip off, then press into the breadcrumb mix to coat both sides. Set on a plate.

Toast the crumbs (optional but worth it): For extra crunch, place coated chicken on a parchment-lined sheet and bake 6–8 minutes to lightly set the coating before assembling. This step prevents sogginess.

Assemble the bake: Spread 1 cup marinara in the bottom of a 9x13-inch baking dish. Nestle the chicken on top. Spoon the remaining marinara over and around the chicken, leaving some areas of the crust peeking out for crisp edges.

Bake: Bake uncovered for 15 minutes. Remove from the oven, sprinkle mozzarella evenly over the chicken, and return to bake another 8–10 minutes, until the cheese melts and the chicken reaches an internal temperature of 165°F (74°C).

Finish and rest: Let the dish rest for 5 minutes so juices settle. Garnish with torn basil and a light sprinkle of Parmesan. Add red pepper flakes if you like a kick.

Serve: Pair with a simple side salad, steamed green beans, or roasted broccoli. If you want a starch, try whole-grain pasta, zucchini noodles, or spaghetti squash.