Preheat your oven to 450°F (230°C).

Whisk the eggs in a shallow bowl or pie pan. Set aside.

In another shallow dish, combine the gluten-free flour.

In a third shallow bowl, mix the gluten-free panko, gluten-free bread crumbs, grated Parmesan cheese, garlic powder, onion powder, and Italian seasoning.

Season the chicken breasts with salt and pepper. Dredge each piece in the gluten-free flour, shaking off any excess.

Dip the floured chicken into the whisked eggs, letting any excess drip off. Then coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Repeat for all chicken pieces.

Heat a generous amount of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the coated chicken in the hot oil and cook for about 2 minutes per side until golden brown. The chicken will finish cooking in the oven.

Transfer the golden-brown chicken to a greased baking dish. Top each piece with 2 tablespoons of marinara sauce. Bake in the preheated oven for 10-15 minutes, or until the chicken is cooked through and the sauce is bubbly.