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Lighter Creamy Tuscan Chicken Bake

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

2-7 PersonalPoints per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. If the number is Zero, that means the recipe is packed with ZeroPoint™ foods that you don’t have to count!

How do I know how many points this is on my WW individualized plan? 

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. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

 *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.

Yield: 4

Lighter Creamy Tuscan Chicken Bake

Lighter Creamy Tuscan Chicken Bake

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!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 22 minutes
Additional Time 15 minutes
Total Time 47 minutes

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 with 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. You can also use the sun dried tomatoes in a package without oil
  • ¼ cup Parmesan cheese, grated. I like to use fresh grated Parmesan that you can get at most any grocery store near the fresh cheeses.
  • 1 cup fresh spinach leaves, chopped

Instructions

  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 thinly sliced 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 9x13 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 18-22 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. 

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

2-7 PersonalPoints per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. If the number is Zero, that means the recipe is packed with ZeroPoint™ foods that you don't have to count!

Notes

      • 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 or skim milk mixed with 1/4 cup regular half and half. 
      • Why would the sauce curd? Keep in mind: Nut milks are very different from dairy milk 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.
      • Smartpoints:
        GREEN:
        3 smartpoints per serving if using unsweetened almond or skim milk and sun dried tomatoes not in oil
        4 smartpoints per serving if using fat free half and half or unsweetened almond milk sun dried tomatoes not in oil
        5 smartpoints per serving if using fat free half and half or skim milk and sun dreid tomatotes in oil
        BLUE/PURPLE:
        2 smartpoints per serving if using unsweetened almond milk with sun dried tomatoes with or without oil
        3 smartpoints per serving if using fat free half and half or skim milk with sun dried tomatoes in oil 

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 2gCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 2gProtein: 26g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information are estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting “My Foods” then when you are in my foods select “Recipes” then click “Create” in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients.

Christine

Tuesday 24th of May 2022

Could I use FF Greek Yogurt as base for the sauce instead of or in combo with the almond milk?

Robin

Tuesday 21st of December 2021

I made this last night . Two pans worth , so that there would be leftovers for tonight . After reading the comment about the cook time , I decided to not cut my chicken too thin for fear of overcooking . I served it over Carbanada noodles . Very delicious. Restaurant quality . Husband approved .

Beth

Tuesday 30th of November 2021

This was really good. Had to make changes though. Cook time was way too long. 15 minutes was plenty of time for that thinly sliced chix, cooked 3 cups fresh spinach separately and served chix on spinach bed. Used smoked sun dried tomatoes and 1% milk as that it what I had on hand. Marinated chicken all day in kens Lite Caesar dressing.

Sheila

Thursday 30th of September 2021

This was what I like to call a bowl licker! It was delicious. I didn't have a lot of sauce when it was done cooking. Any tips for that?

Rose

Tuesday 28th of September 2021

I was looking for something different to make with chicken so I literally just made this and ate it. It's wonderful and super easy to make. It definitely was restaurant worthy! Thanks for the great recipe.

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