Home Made Lighter Creamy Tuscan Chicken Bake Recipe


  • 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 almost any grocery store near fresh cheeses.
  • 1 cup fresh spinach leaves, chopped


  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 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 18-22 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.

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

3 Points® per serving


  • If you are unable to find fat-free half and half 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.
  • 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.

Nutrition Information:


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