Preheat the oven to 400°F (200°C).
Prepare the chicken by patting it dry and seasoning both sides with salt and pepper.
In a bowl, mix the chopped dill pickles, Parmesan cheese, garlic powder, and breadcrumbs.
In another bowl, whisk the eggs until well combined.
Dip each chicken thigh in the egg, allowing any excess to drip off, then coat with the dill pickle mixture.
Place the coated chicken thighs on a baking sheet lined with parchment paper.
Drizzle olive oil over the coated chicken.
Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
Let the chicken rest for 5 minutes before serving.
