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
- How to Make Chicken Marsala without Cream
- More Dairy-Free Dinners
- Feels like Breakfast on the Beach!
- Why You’ll Love This Smoothie Bowl
- Ingredients You’ll Need
- How to Make a Coconut Smoothie Bowl
- How to Get the Texture Right
- Coconut Smoothie Bowl Toppings
- FAQS
- Coconut Smoothie Bowl Recipe
- Tips for Thick Smoothie Bowls
- Prep and Storage Tips
- More Smoothie Recipes
- Healthy Chicken Marsala (No Cream) Recipe
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!
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Why is my smoothie bowl too thin?
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Why won’t my blender blend it?
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Can I make this without protein powder?
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Is this smoothie bowl dairy-free and vegan?
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Can I prep this ahead?
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
How do I store leftovers?
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Thick, scoopable, and the closest thing to breakfast on the beach you can pull off in five minutes. Frozen pineapple, mango, and banana blended with full-fat coconut milk and a splash of coconut extract. Add a scoop of vanilla protein powder if you want a full breakfast. The whole thing takes one blender and four ingredients you already have if you keep frozen fruit in the freezer.
Save this Recipe!
Enter your email and we’ll send it directly to you.
Servings: 1 smoothie bowl
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Last step! If you make this, please leave a review letting us know how it was!
Notes
Protein. My absolute favorite protein is Be Well By Kelly protein powder because of the quality of ingredients. It only has 3 ingredients and not added sugars.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Serving: 1bowl | Calories: 216kcal | Carbohydrates: 55g | Protein: 2.6g | Fat: 6.1g | Cholesterol: 0mg | Sodium: 3.2mg | Fiber: 6g | Sugar: 37.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
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.
Save this Recipe!
Enter your email and we’ll send it directly to you.
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.
This post may contain affiliate links. Read our disclosure policy.
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!