Savory Canning Chicken Marsala Recipe for 2 Months of Meals

Oh my gosh, you guys – canning Chicken Marsala has been my absolute game-changer for busy weeknights! Picture this: that rich, savory sauce with tender chicken, all ready to heat and serve whenever you need a comforting meal in minutes. I first tried canning this classic dish last fall when my garden was overflowing with mushrooms, and let me tell you, opening a jar of homemade Chicken Marsala in January felt like winning the dinner lottery.

The best part? It’s way simpler than you’d think. With just a few basic ingredients and a trusty pressure canner (safety first, friends!), you can preserve that restaurant-quality flavor for months. I love having these jars lined up in my pantry – they’ve saved me from so many “what’s for dinner?” panic moments. Just boil some pasta or rice, warm up the jar contents, and boom – instant fancy meal that tastes like you spent hours cooking.

A little pro tip from my trial-and-error sessions: don’t skip browning that chicken really well before canning. Those crispy bits add so much depth to the final dish! And always, always use a pressure canner for low-acid foods like chicken – we want delicious preserved meals, not food safety worries.

Why You’ll Love Canning Chicken Marsala

Trust me, once you try canning Chicken Marsala, you’ll wonder how you ever lived without it. Here’s why it’s become my go-to pantry staple:

• Instant gourmet meals: Pop open a jar and you’ve got a restaurant-worthy dish in minutes—no chopping, no simmering, just heat and serve!
• Flavor that improves: Like a good stew, the flavors deepen and meld beautifully during storage. That Marsala wine and herb blend? Magic after a few weeks.
• Meal prep superstar: Perfect for busy nights, unexpected guests, or when you can’t deal with cooking.
• Incredibly versatile: Serve over pasta, rice, mashed potatoes—or my favorite, crusty bread for soaking up that luscious sauce.

The first time I pulled out a jar on a chaotic Tuesday, I swear I heard angels sing. Okay, maybe just my hungry family cheering—but same difference!

Ingredients for Canning Chicken Marsala

Okay, let’s gather our ingredients – this is where the magic starts! I’ve made this recipe dozens of times, and I swear by these exact measurements for that perfect Chicken Marsala flavor. Here’s what you’ll need:

• 2 lbs boneless, skinless chicken breasts – cut into 1-inch pieces (trust me, this size keeps them tender during canning)
• 1 cup Marsala wine – the star of the show! (see my substitution notes below if needed)
• 1 cup chicken broth – homemade is amazing, but store-bought works too
• 1/2 cup heavy cream – makes the sauce luxuriously rich
• 1/4 cup all-purpose flour – just enough for coating and thickening
• 2 tbsp olive oil – for that perfect browning
• 1 tbsp butter – because butter makes everything better
• 1 tsp salt – enhances all those beautiful flavors
• 1/2 tsp black pepper – freshly ground if you can
• 1/2 tsp dried thyme – my secret herb for depth
• 1/2 tsp dried oregano – just a touch for earthiness
• 1/4 tsp garlic powder – the perfect garlicky note without overpowering

Ingredient Notes & Substitutions

Don’t panic if you’re missing something! Here are my tried-and-true swaps:

• No Marsala wine? Use dry sherry or make a quick substitute with 3/4 cup grape juice + 1/4 cup brandy (just simmer to reduce slightly).
• Chicken broth alternatives: Vegetable broth works in a pinch, or use water with an extra 1/2 tsp salt.
• Flour options: Gluten-free flour blends work great – I’ve had success with rice flour blends.
• Cream substitute: Half-and-half works, but the sauce won’t be quite as luscious.

The key is keeping the liquid ratios the same – the rest you can play with a bit!

Equipment Needed for Canning Chicken Marsala

Alright, let’s talk tools! Canning Chicken Marsala does require some special equipment, but don’t worry—most of these are things you probably already have in your kitchen. Here’s what you’ll need to make this recipe safe and successful:

• Pressure canner (must-have!): This isn’t just any pot—it’s your food safety superhero. You absolutely need a proper pressure canner (not just a pressure cooker) for low-acid foods like chicken. Mine’s an old Presto that’s been going strong for years!
• Canning jars: I use pint jars—they’re perfect for single-meal portions. Make sure they’re proper canning jars (Ball or Kerr) with new lids each time.
• Large skillet: For browning that chicken to golden perfection. Stainless steel is my go-to since it makes deglazing those tasty browned bits a breeze.
• Jar lifter: Those jars get HOT, friends. This weird-looking tongs tool is worth every penny for safe handling.
• Headspace measurer/bubble remover: That little plastic stick with measurements? Lifesaver for getting the headspace just right.
• Lid wand: Keeps your fingers safe when fishing those sterilized lids out of hot water.
• Funnel: A wide-mouth canning funnel makes filling jars much less messy—no more sauce dribbles down the sides!

Oh! And don’t forget basic stuff like wooden spoons, measuring cups, and oven mitts. I always keep a kitchen towel folded near my canner too—perfect for wiping jar rims clean before sealing. Safety first, but convenience a close second when you’re in the canning zone!

Step-by-Step Guide to Canning Chicken Marsala

Okay, let’s dive into the good stuff! I’ll walk you through each step just like I’m right there with you in the kitchen – because making this Chicken Marsala should be fun, not intimidating. Grab your apron and let’s get started!

Preparing the Chicken Marsala

First things first – that chicken needs some love! I cut my breasts into 1-inch cubes (any bigger and they might not cook evenly during canning). Now, here’s my secret: pat them dry with paper towels first. Moisture is the enemy of good browning!

Heat up that olive oil and butter in your skillet – medium heat is perfect. While it warms, I toss the chicken pieces in flour with the salt, pepper, and herbs. The flour coating makes the chicken beautifully golden and helps thicken the sauce later. When the butter stops sizzling, in goes the chicken – don’t crowd the pan! I do batches if needed.

After about 4 minutes per side (you want nice color, not full cooking), remove the chicken and – here’s the magic part – deglaze with the Marsala wine. Scrape up all those brown bits with a wooden spoon – that’s pure flavor gold! Add the broth, cream, and spices, let it simmer for 5 minutes until slightly thickened, then stir the chicken back in for another 5 minutes to marry all those gorgeous flavors.

Canning Process for Chicken Marsala

While the chicken simmers, I’ve got my jars sterilized and keeping warm in a 180°F oven. Ladle the hot mixture into the jars, leaving a full 1-inch headspace (this is crucial for safe canning!). Run your bubble remover around the inside to release any air pockets – I make about 5 passes, turning the jar as I go.

Wipe the rims spotless with a vinegar-dampened cloth (any residue can prevent sealing), then place the lids and rings on finger-tight. Into the pressure canner they go with 2-3 inches of hot water. Process pints at 10 lbs pressure for 75 minutes, quarts for 90 minutes (adjust for altitude if needed).

When time’s up, turn off the heat and let the pressure come down naturally – no peeking! Once the pressure gauge reads zero, wait another 10 minutes before opening. Remove the jars carefully with your lifter and let them cool undisturbed for 12-24 hours. You’ll know it worked when you hear those satisfying “pings” as the lids seal!

Tips for Perfect Canning Chicken Marsala

After countless batches (and a few learning experiences!), here are my absolute must-know tips for perfect Chicken Marsala every time:

• Brown like you mean it: Don’t rush the browning step – those golden bits equal flavor bombs in your jars. If your chicken isn’t sticking a bit to the pan, it’s not browned enough!
• Sauce consistency is key: Your sauce should coat the back of a spoon but still be pourable. Too thick? Add a splash more broth. Too thin? Simmer 2-3 extra minutes.
• Seal check secrets: After cooling, press the center of each lid. No movement? Perfect seal! Any flex means refrigerate that jar ASAP.
• Altitude adjustments: Live high up? Add 5 minutes processing time per 1,000 feet above sea level.
• Label love: Always date your jars – flavors peak around 3 months but stay safe up to a year.

Trust me, following these simple tricks makes all the difference between good and “wow, you made this?!” results!

Serving Suggestions for Canned Chicken Marsala

Oh, the possibilities when you crack open a jar of this beauty! My family has taste-tested every possible way to serve our canned Chicken Marsala, and here are our absolute favorites that’ll make your kitchen smell like an Italian trattoria:

Over pasta is classic for a reason – I love pappardelle or fettuccine to really cradle that luscious sauce. Just boil your noodles while heating the jar contents in a saucepan (medium-low for about 10 minutes, stirring occasionally), then toss together with a sprinkle of fresh parsley. Simple perfection!

Rice lovers, don’t feel left out! The sauce soaks into jasmine or basmati rice like a dream. My trick? Stir in a tablespoon of butter while reheating the Marsala to make it extra rich. Leftover rice works great too – just pile it right into the saucepan to warm together.

For low-carb options, roasted veggies are magical with this. Zucchini noodles, cauliflower rice, or my personal favorite – a big pile of sautéed mushrooms and spinach. The flavors meld beautifully when you warm everything together for a few minutes.

And here’s my secret weapon – crusty bread! Sometimes I skip the sides entirely and just serve the warmed Marsala in bowls with thick slices of sourdough for dipping. The kids call it “Italian fondue” and it disappears fast!

Reheating tip: Always warm your jar contents gently – either in a saucepan over medium-low heat (stirring often) or in the microwave at 50% power in 1-minute bursts. The sauce can separate if heated too quickly, but a quick whisk brings it right back together. If it seems thick, add a splash of broth or water while reheating.

One last idea? Use it as an emergency dinner upgrade – stir a jar into plain cooked chicken for instant flavor, or thin it slightly with broth for an amazing soup base. Once you start playing with this versatile preserved goodness, you’ll find new ways to use it all the time!

Storing and Reheating Canned Chicken Marsala

Alright, let’s talk shelf life and reheating – because what good is all this canning work if we don’t know how to enjoy it safely later? I’ve learned these tips the hard way (hello, failed seals!), so listen up:

Storage is simple: Once those jars are completely cooled and sealed tight, store them in a cool, dark place like your pantry. The flavors actually get better over time – I swear my 3-month-old jars taste richer than fresh ones! But for food safety, stick to consuming them within 1 year. Any longer and while they might still be safe, the quality starts to decline.

Spot checks save meals: Before opening any jar, do the eyeball test. Lid still concave? Check! No weird bubbles or discoloration? Check! Smells delicious when opened? Triple check! If anything seems off (cloudy liquid, bulging lid, funky smell), toss it immediately – better safe than sorry.

Reheating like a pro: My favorite ways to bring this Chicken Marsala back to life:

• Stovetop: Empty contents into saucepan, heat on medium-low for 10-15 minutes, stirring occasionally (perfect time to boil pasta!)
• Microwave: Transfer to microwave-safe bowl, cover loosely, and heat at 50% power in 1-minute bursts, stirring between each

Important safety notes: Always boil canned food for 10 minutes before tasting if it’s been stored over a year (destroys any potential toxins). And never, ever taste-test straight from the jar without reheating first – we want happy tummies!

Leftover magic: If you don’t finish an opened jar within 3 days (though I doubt you’ll have leftovers!), you can freeze it in airtight containers for up to 3 months. The texture changes slightly, but it’s still delicious stirred into risotto or pasta bakes!

FAQs About Canning Chicken Marsala

I get so many questions about this recipe – here are the ones that pop up most often from fellow canning enthusiasts (and my very honest answers!):

Can I freeze Chicken Marsala instead of canning it?
Absolutely! While canning gives you that shelf-stable convenience, freezing works great too. Just skip the canning step and portion into freezer-safe containers (leave 1-inch headspace). Thaw overnight in the fridge before reheating. Texture changes slightly, but the flavor stays amazing for 3 months frozen.

How long does home-canned Chicken Marsala last?
Properly canned jars stay good for 1 year in the pantry – but trust me, you’ll eat them way before then! The flavors actually deepen and improve around the 3-month mark. After opening, refrigerate and use within 3 days (like you’d treat any cooked chicken dish).

What if my jars didn’t seal?
Don’t panic! It happens to all of us. Just pop the unsealed jar in the fridge and enjoy within 3 days, or reprocess within 24 hours with a new lid. Check for rim nicks or food particles that might’ve prevented sealing – I keep a magnifying glass in my canning kit for this!

Can I use chicken thighs instead of breasts?
You bet! Thighs add richer flavor – just trim excess fat and keep pieces uniform. They may need 5 extra minutes processing time since they’re denser. My husband actually prefers my “thigh version” – says it’s more luxurious!

Is the alcohol in Marsala wine safe for canning?
Totally safe! The alcohol cooks off during the initial simmering and pressure canning destroys any remaining traces. I’ve served this to kids and abstainers for years with zero issues. The wine’s flavor mellows beautifully during storage too.

Nutritional Information for Canning Chicken Marsala

Okay, let’s talk numbers – but remember, these are just estimates since your exact ingredients might vary a smidge from mine. Here’s the scoop on what you’re getting in each delicious serving (about 1 cup) of our canned Chicken Marsala:

• Calories: Around 320 – hearty but not crazy for such a satisfying meal
• Protein: 28g – thanks to all that juicy chicken!
• Carbs: 10g (mostly from the wine and flour, with 1g fiber)
• Fat: 15g (6g saturated from the butter and cream – that’s where the richness comes from!)
• Sodium: 450mg – just enough to make all those flavors pop
• Sugar: Only 3g naturally occurring – no added sweeteners here

Important note: These values can change based on your specific ingredients – like if you use low-sodium broth or swap heavy cream for half-and-half. The wine brand, chicken size, even how much sauce clings to your pasta – it all tweaks the numbers a bit. I figure it’s better to have ballpark numbers than stress over every decimal point!

What really matters? This is wholesome, homemade food without weird preservatives – just real ingredients you can pronounce. That’s nutrition I can feel good about serving my family, even on our busiest nights!

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