This Chicken Marsala without cream delivers all the rich, savory flavors of the classic dish—without the dairy! Tender, pan-fried chicken is coated in a delicious Marsala wine sauce with mushrooms and garlic. Instead of heavy cream, we use coconut cream for a luscious texture that keeps the dish light yet indulgent. Plus, this version is gluten-free, paleo-friendly, and easy to make!
Table of Contents
Why You’ll Love This Dairy-Free Chicken Marsala
- Dairy-Free & Paleo-Friendly – Uses coconut cream instead of heavy cream for a lighter, dairy-free alternative.
- Rich Italian Flavors – The Marsala wine and mushroom sauce creates a deep, savory taste.
- Crispy, Golden Chicken – A gluten-free coating of almond and tapioca flour gives the chicken a perfect sear.
- Healthier Alternative – Made without processed ingredients while keeping the classic taste.
- Quick & Easy – Simple steps make it an ideal weeknight meal.
- Pairs Well with Everything – Serve it over pasta, rice, or mashed potatoes for a complete meal.
How to Make Chicken Marsala without Cream
- Prepare the Chicken: Whisk together almond flour, tapioca flour, salt, and pepper. Pound the chicken to ¼-inch thickness, then coat it in the flour mixture.
- Sear the Chicken: Heat olive oil and ghee/dairy-free butter in a pan. Cook the chicken for 3-4 minutes per side until golden brown. Transfer to a plate.
- Make the Sauce: In the same pan, add sauté the mushrooms for a few minutes until tender. Stir in the garlic and cook until fragrant.
- Deglaze and Simmer: Pour in the Marsala wine (or substitute) and scrape up the browned bits. Simmer for 15 minutes until the sauce reduces by half.
- Finish with Coconut Cream: Stir in the coconut cream, then return the chicken to the pan, coating it in the sauce. Let it warm for a few minutes.
- Serve & Enjoy: Plate it over pasta, potatoes, or a side of roasted vegetables. Garnish with fresh parsley and enjoy!
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Healthy Chicken Marsala (No Cream)
This healthy Chicken Marsala features golden, pan-fried chicken coated in a rich mushroom and Marsala wine sauce—without the cream! Instead, coconut cream creates a velvety texture while keeping it dairy-free and paleo-friendly. Serve over pasta, potatoes, or veggies for a delicious, easy weeknight meal.
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Servings: 4
Ingredients
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 (4-5oz) boneless skinless chicken breasts
- 3 Tablespoons olive oil
- 2 Tablespoons vegan butter or ghee
- 8 ounces cremini mushrooms washed and thinly sliced
- 4 cloves garlic minced
- 3/4 cup marsala wine
- 1/4 cup full fat coconut milk
Instructions
- In a large bowl, combine the almond flour, tapioca flour, salt and pepper and whisk quickly to combine. Place a few pieces of paper towels on a large plate near the stove.3/4 cup almond flour, 1/4 cup tapioca flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Place the chicken breasts in a large, gallon-size, plastic freezer bag or between two pieces of plastic wrap and use a large meat mallet or rolling pin to tenderize the chicken and pound it to 1/4 inch thickness.Add the chicken breasts to the flour mixture and turn to dredge it fully.4 (4-5oz) boneless skinless chicken breasts
- In a large skillet, heat the olive oil over medium-high heat. When the oil begins to ripple, work in batches to fry the chicken breasts for 3-4 minutes on each side (6-8 minutes total), or until the internal temperature reaches 165°F. Remove the chicken breasts to the paper-towel lined plate.3 Tablespoons olive oil
- Add the dairy-free butter or ghee to the pan and melt over medium head. Add the mushrooms and cook to soften, stir frequently, for 3-4 minutes. Add the garlic and cook for another minute, until fragrant.2 Tablespoons vegan butter, 8 ounces cremini mushrooms, 4 cloves garlic
- Pour in the wine and use a spoon to scrape any browned bits from the bottom of the pan to deglaze it. Simmer for 15 minutes or until the sauce has reduced by half or more. Add the coconut milk to the reduced sauce and stir well to combine. Return the chicken to the sauce and stir well to coat the chicken in the sauce.3/4 cup marsala wine, 1/4 cup full fat coconut milk
Last step! If you make this, please leave a review letting us know how it was!
Notes
Alcohol Free. Swap the wine for 3/4 cup chicken broth + 2 tablespoons sherry vinegar.
Serving Suggestions. Dairy-free mashed potatoes, polenta, rice, spaghetti, or over a bed of greens.
Nutrition
Serving: 1serving | Calories: 574kcal | Carbohydrates: 13.1g | Protein: 40g | Fat: 29.9g | Cholesterol: 144mg | Sodium: 660mg | Fiber: 1.2g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this recipe with Myokos butter and chicken broth with vinegar and it came out DELICIOUS! Highly recommend this recipe.
How is this DF when you use ghee? It’s made from butter!
Hey Whitney! Thanks for pointing this out. I tend to lump ghee into dairy free because it’s missing the milk solids that tend to cause inflammation or irritation for people who are sensitive to dairy. You can definitely make this with a vegan butter too. I love the Myokos brand. Thanks!