Oven-Baked Chicken Piccata with Tangy Sauce

For the brine, combine warm water and salt in a large container, stirring until the salt is fully incorporated. Combine the chicken cutlets with the brine mixture and allow them to sit at room temperature for 15 minutes. Remove the chicken cutlets from the brine and gently pat them dry, discarding the remaining liquid.

Next, season each chicken cutlet with salt and pepper, then coat them in flour; shake off any excess flour. Place the seasoned and floured cutlets on a plate.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a 9 x 13-inch baking dish with butter or cooking spray.

Heat half the butter and olive oil in a large skillet over medium-high heat until the butter is melted and the oil is shimmering. Add 4 floured chicken cutlets and cook until they are browned on both sides, about 3 minutes per side. Transfer the cooked cutlets to the prepared baking dish. Repeat with the remaining 4 chicken cutlets.

Bake the chicken cutlets in the preheated oven until they are no longer pink in the center and the juices run clear, about 10 minutes. To check for doneness, insert an instant-read thermometer into the center of a cutlet; it should read at least 165 degrees Fahrenheit (74 degrees Celsius).

While the chicken is baking, heat the same skillet over medium-high heat for the sauce. Stir in chicken stock, lemon juice, and capers; scrape up any browned bits from the bottom of the skillet. Season with garlic, salt, and pepper. Stir in remaining 4 tablespoons butter, adding it 1 tablespoon at a time, and cook, stirring constantly, until the sauce reaches a spoonable consistency, about 4 minutes.

Drizzle the sauce over the baked chicken cutlets to serve.