This Lighter Creamy Tuscan Chicken Bake has the most perfect lightened up creamy garlic Parmesan sauce-smothered over thinly sliced chicken breast, sun dried tomatoes, and fresh spinach. This is a restaurant worthy dish you don’t want to miss out on-and the ultimate comfort food dinner!

Makes 4 ( 1 chicken breast and 1/4 cup sauce) servings 

What ingredients do I need to make this Lighter Creamy Tuscan Chicken Bake?

• Thinly sliced boneless skinless chicken breast-Pat the chicken dry with paper towels to get rid of excess moisture. If your using frozen chicken breasts- make sure the chicken breasts are completely thawed and patted dry before using.
• Salt-to season chicken and sauce with. 
• Black pepper– to season sauce. 
• Garlic powder- to season chicken.
• Italian seasoning-to season chicken.
• Paprika-to season chicken.
• Fat free half and half, unsweetened almond, soy, or skim milk  –If you are unable to find fat free half and half you can can substitute the 1 and 1/4 cup fat free half and half-with 1 cup unsweetened almond milk, skim milk, or fat free evaporated milk mixed with 1/4 cup regular half and half. Keep in mind fat free half-and-half tends to separate and curdle, due to the lower fat content. Without sufficient fat to coat the proteins in dairy products, the proteins will clump together when exposed to heat. 
• Cornstarch– to thicken the sauce.
• Minced garlic- fresh is best. You could also use the jarred minced garlic, if desired.
• Sun-dried tomatoes– you can use the sun dried tomatoes are found in a jar with olive oil, drained or you can use the sun dried tomatoes that are in a package without oil. The point value will slightly vary depending on the brand you use. I like to use the ones in oil- they give the dish a bit more flavor and to me it’s worth the points! You can do what works best for your point value! 
• Parmesan cheese– grated. I like to use fresh grated Parmesan that I get in the cheese area at Trader Joe’s. 
• Fresh spinach leaves-stems removed.  You could also use baby spinach leaves or arugula, if desired.

How do I make this Lighter Creamy Tuscan Chicken Bake?

Preheat oven to 425 degrees.

Pat the chicken dry with paper towels to get rid of excess moisture. (If using frozen, make sure the chicken breasts are completely thawed and patted dry before using.)

Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth the chicken so that it’s at an even thickness.

Spray a 9×13 baking dish with non stick cooking spray. Place chicken breasts in prepared baking dish.

Spray the tops of the chicken with olive oil cooking spray.

In a small bowl combine salt, garlic powder, Italian seasoning, and paprika. Stir to combine. 

Sprinkle the tops of the chicken breasts with seasoning.

In a medium mixing bowl whisk together fat free half and half or unsweetened almond or skim milk, corn starch, garlic, salt, and pepper until combined.

Stir in sun-dried tomatoes

and Parmesan cheese.

Pour mixture around the chicken in the baking dish. 

Bake for 18-25 minutes or until chicken is throughly cooked.

Remove pan from oven and stir spinach into sauce.

Cover baking dish with foil to allow chicken to rest for 10 minutes while the spinach wilts.

Makes 4 ( 1 chicken breast and 1/4 cup sauce) servings 

Chicken Ingredients: 

• 4 ( 4 oz.) thinly sliced boneless skinless chicken breasts (breast halves)
• ½ tsp salt
• 1/4 tsp garlic powder 
• ½ tsp Italian seasoning
• ¼ tsp paprika

Cream Sauce Ingredients: 

• 1 cup unsweetened almond milk mixed 1/4 cup heavy cream or 1 and 1/4 cup fat free half and half *see notes for other options
• 2 tsp cornstarch 
• 2 garlic cloves or 2 tsp, minced
• ¼ tsp salt
• ⅛ tsp black pepper
• ⅓ cup sun-dried tomatoes in olive oil, drained, or Sun-dried tomatoes without oil
• ¼ cup Parmesan cheese, grated. 
• 1 cup fresh spinach leaves, chopped 

Directions: 

1. Preheat oven to 425 degrees.
2. Pat the chicken dry with paper towels to get rid of excess moisture. (If using frozen, make sure the chicken breasts are completely thawed and patted dry before using.)
3. Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth the chicken so that it’s at an even thickness.
4. Spray a 9×13 baking dish with non stick cooking spray. Place chicken breasts in prepared baking dish.
5. Spray the tops of the chicken with olive oil cooking spray. 
6. In a small bowl combine salt, garlic powder, Italian seasoning, and paprika. Stir to combine. 
7. Sprinkle the tops of the chicken breasts with seasoning.
8. In a medium mixing bowl whisk together fat free half and half or unsweetened almond milk and regular half and half, corn starch, garlic, salt , and pepper until combined. 
9. Stir in sun-dried tomatoes and Parmesan cheese. Pour mixture around the chicken in the baking dish. 
10. Bake for 18-25 minutes or until chicken is throughly cooked.
11. Remove from oven and stir spinach into sauce. 
12. Cover baking dish with foil to allow chicken to rest for 10 minutes while the spinach wilts.
13. Serve as is or over rice or pasta, if desired. 

Makes 4 ( 1 chicken breast and 1/4 cup sauce) servings

3 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

 *The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• You can substitute the 1 and 1/4 cup fat free half and half-with 1 cup unsweetened almond milk or skim milk mixed with 1/4 cup regular half and half. 
• What happened if the sauce curds? Keep in mind-nut milks are very different from dairy milks in that they have a lighter consistency (they’re mostly water) and contain less protein, which makes them less stable when it comes to heat-therefore can if the heat is too intense, the protein molecules bond together and shrink into tight, grainy lumps of curdled protein.
• Store leftovers in an airtight container and refrigerate for up to 3-4 days. To reheat, just microwave to your desired temperature. You may also freeze the leftovers for up to 2 months. To reheat, thaw in fridge overnight and then microwave as above.