This post may contain affiliate links. Please see our disclosure policy.

Pressure canning Chicken Marsala gives you all the rich flavor of the classic Italian dish in a shelf-stable format—perfect for busy nights when you still want something that feels like a real meal.

Altitude Adjustments
Canning Chicken Marsala Recipe

Chicken Marsala is an Italian comfort food classic. This version, adapted from Angi Schneider’s Pressure Canning for Beginners and Beyond, delivers tender chicken, savory mushrooms, and the distinctive flavor of Marsala wine in every jar.

It’s a little more involved than a simple raw pack recipe, but still comes together quickly once you’ve browned the meat and vegetables. Believe me, the browning step is worth it and gives you much better quality in the finished dish.

After browning, everything is simmered briefly on the stove to build flavor and ensure it’s evenly heated, then packed hot into jars and processed in a pressure canner.

Ingredients for Chicken Marsala in a Jar

This small batch recipe yields 2 quarts or 4 pints, the minimum safe load for a pressure canner. If you’ve got extra chicken on hand—or a full canner to fill—you can easily scale it up.

You can always increase the batch size with pressure canning recipes, so long as the batch will fit in your particular canner model. I have an All American Brand 930 canner which holds 14 quarts, so I tend to make big batches. I’ve kept this as a small batch recipe to keep things manageable for you at home, but it’s easy to multiply it as much as you need.

Chicken – Use boneless, skinless chicken breasts cut into filtets, which give you pieces about 1 inch thick by 2 inches wide and 5–6 inches long. You can either quarter whole chicken breasts or use chicken tenders, which are already close to the right size.
Mushrooms – Crimini or white button mushrooms both work here. Slice them evenly so they cook uniformly and nestle well into the jar with the chicken.
Shallots (or Onions) and Garlic – Shallots give a milder, sweeter flavor, but onions make a perfectly good substitute. Minced garlic adds depth and rounds out the sauce.
Olive Oil – Used for browning both the chicken and the vegetables before canning. Don’t skip this step—it’s what builds all the flavor. You can use another oil here, or animal fat like tallow or schmaltz, but don’t use butter.
Marsala Wine and Chicken Broth – These two combine to create the rich, savory cooking liquid. Some Marsala wines are salted; if yours isn’t, you may want to add a bit more salt to taste.
Salt, Pepper, and Thyme – Simple seasonings that enhance the overall flavor without overpowering the wine and mushroom base.

Avoid using dairy products or thickeners when canning this recipe. Butter, cream and cornstarch or flour can be added at serving, but they can’t be added into the jars.

How to Make Chicken Marsala for Canning

Start by preparing your pressure canner and sterilizing jars. Quarter the whole chicken breasts by first cutting them horizontally so they’re flat cutlets, and then slice them in half from top to bottom.

Flat, wide chunks that will cook evenly and hold up well in the jar. Or, use whole chicken tenders if you have them.

In a wide, heavy-bottomed pot like a Dutch oven, brown the chicken pieces in olive oil over medium-high heat. Work in batches so the pan doesn’t overcrowd. Once browned, remove the chicken and set aside.

In the same pot, add a bit more olive oil if needed and sauté the sliced mushrooms and chopped shallots (or onions) until golden. Stir in the garlic and cook briefly until fragrant.

Return the chicken to the pot and add the chicken broth, Marsala wine, salt, pepper, and thyme. Bring to a boil, then reduce to a simmer and let it cook for about 5 minutes to fully heat through.

Use a slotted spoon to pack the hot solids into warm jars, leaving 1-inch headspace. Then ladle in the hot broth mixture to fill the jars, again leaving 1 inch of headspace. Remove air bubbles, wipe the rims, and secure the lids and rings.

Process in a pressure canner—75 minutes for pints and 90 minutes for quarts—at 10 pounds pressure with a weighted gauge (or 11 pounds with a dial gauge), adjusting for altitude as needed.

Altitude Adjustments

Pressure remains the same, but processing pressure increases with elevation:

Dial Gauge Canners

0–2,000 ft: 11 lbs
2,001–4,000 ft: 12 lbs
4,001–6,000 ft: 13 lbs
6,001–8,000 ft: 14 lbs

Weighted Gauge Canners

Above 1,000 ft: 15 lbs
0–1,000 ft: 10 lbs

How to Serve

When you’re ready to serve, open the jar and pour the liquid into a saucepan. Whisk in about 1 tablespoon of cornstarch per quart and bring it to a boil. Reduce heat to a simmer, then add the solids and warm through for about 10 minutes.

If you’d like a creamy version, stir in about ½ cup of heavy cream just before serving. Serve it all over mashed potatoes, egg noodles, or rice for a rich, elegant weeknight dinner with minimal prep.

Each quart serves two generously, and this recipe scales easily if you want to fill your canner. With the meat already browned and the mushrooms pre-sautéed, this jar meal brings both flavor and convenience to your pantry lineup.

Chicken Canning Recipes

Looking for more homemade meals you can pressure can and stash on the shelf?

If you love Italian-inspired flavors, this Chicken Marsala is a must—but don’t miss my Chicken and Gravy in a Jar for a cozy comfort food option that doubles as pot pie filling.

Need something with a bit more kick? Try Chicken Chili Verde, another Ball Canning favorite. It’s zesty, hearty, and great topped with sour cream and served with tortilla chips.

For a full-flavored, globally inspired dinner, Chicken Curry in a Jar brings warm Indian spices to your table in no time.And for timeless simplicity, Chicken Soup is always a good choice. It’s endlessly versatile and just the thing to have on hand when cold weather—or a cold—strikes.