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Canning chicken and mushrooms in garlic sauce is a great way to preserve a savory, ready-to-serve meal that feels fancy but comes together fast. This small-batch pressure canning recipe features tender chicken, earthy mushrooms, and a garlicky white wine broth that’s perfect for creamy sauces.
To serve, just thicken the liquid with a quick roux, stir in a splash of cream, and serve over pasta, rice, or veggies.
It’s rich, flavorful, and ready in under 20 minutes from jar to table.
Table of Contents
Tender chicken, garlicky white wine sauce, and hearty mushrooms—this is one of those pressure canned meals that feels fancy, but takes almost no effort when it’s time to serve. Adapted from Angi Schneider’s Pressure Canning for Beginners and Beyond, this Chicken and Mushrooms in Garlic Sauce is an easy weeknight staple, especially when served over rice, pasta, or even a pile of steamed green beans.
What makes it even better? It’s shelf-stable and on the table in under 20 minutes. You’ll simmer everything briefly before canning, and then thicken the sauce with butter and cream when serving for a rich, restaurant-style finish.
This particular pressure canning recipe also works really well as a cream of chicken and mushroom soup base. It’s similar to my canning recipe for cream of mushroom soup base, but with chicken for more protein (and a heartier flavor). Both can be finished with a little flour and cream.
Ingredients for Chicken and Mushrooms in Garlic Sauce
This small batch recipe yields 2 quarts (or 4 pints). Here’s what you’ll need:
Chicken Breast – Boneless, skinless chicken breast is diced into 1-inch cubes. It holds its shape through pressure canning and gives you clean chunks in the final dish.
Mushrooms – Use white or crimini mushrooms, thinly sliced. They soak up all the savory flavor from the broth and garlic and reheat beautifully.
Chicken Broth and White Wine – This combo makes a light but flavorful sauce. Use a dry white wine you’d enjoy drinking—it adds acidity and depth without overpowering the dish.
Garlic – A whole bulb, minced. Don’t skimp—it’s the star of the show.
Salt and Pepper – Just enough to season the broth without making the final dish too salty once reduced and thickened.
Generally, this meal in a jar is served with cream and thickened with a bit of flour at serving. Just be sure you don’t add those ingredients when canning, and stick to the recipe as written. Dairy and thickeners are always added at serving for meal in a jar recipes, simply because they’re not tested for home canning.
How to Make Chicken and Mushrooms in Garlic Sauce for Canning
Start by preparing your pressure canner for hot pack. Preheat the water to about 180°F and insert the bottom trivet.
In a medium stockpot, combine the chicken broth and diced chicken. Bring to a gentle simmer and cook for 8–10 minutes. Then stir in the sliced mushrooms, garlic, white wine, salt, and pepper. Simmer for another 5 minutes to fully heat through.
Using a slotted spoon, ladle the chicken and mushrooms into clean, hot jars. Distribute solids evenly, then ladle the hot cooking liquid over top, maintaining 1 inch of headspace. Remove air bubbles, adjust the liquid as needed, wipe the rims clean, and cap with two-piece lids.
Process the jars in a pressure canner at 10 pounds pressure for weighted gauge canners or 11 pounds for dial gauge, adjusting for your altitude. Process pints for 75 minutes and quarts for 90 minutes.
Let jars cool naturally, then rest undisturbed for 12–24 hours before checking seals.
Pressure Canning Altitude Adjustments
With pressure canning, the processing times stay the same at higher altitudes, but the pressures change. Here are the altitude adjustments for pressure canning:
For dial gauge pressure canners:
- 0 to 2,000 feet in elevation – 11 lbs pressure
- 2,001 to 4,000 feet in elevation – 12 lbs pressure
- 4,001 to 6,000 feet in elevation – 13 lbs pressure
- 6,001 to 8,000 feet in elevation – 14 lbs pressure
For weighted gauge pressure canners:
- 0 to 1,000 feet in elevation – 10 lbs pressure
- Above 1,000 feet – 15 lbs pressure
How to Serve
To serve, melt 1 tablespoon of butter in a saucepan and whisk in 1 tablespoon of flour to make a roux. Slowly whisk in the liquid from one jar and stir until smooth and thickened. Add the solids (chicken and mushrooms) and simmer over medium heat for 5–8 minutes. Finish with ¼ cup of heavy cream and cook for another 1–2 minutes until fully heated and creamy.
Serve over pasta, rice, or even mashed potatoes for a quick and comforting meal.
This is one of those meals that tastes like you spent hours cooking, but it’s ready in minutes with just a few pantry staples. It’s easy to scale up, and a great way to turn plain chicken into a rich, satisfying dinner without much work.
Chicken and Mushrooms in Garlic Sauce (Pressure Canning Recipe)
Equipment
Ingredients
- 2 lbs chicken breast, boneless, skinless, cut into 1-inch cubes
- 1 lb mushrooms, sliced
- 2 cups chicken broth
- 1 cup dry white wine
- 1 bulb garlic, minced, yes the whole bulb
- 1½ tsp salt
- ½ tsp black pepper
Instructions
- Prepare a pressure canner for hot pack, preheating the water to about 180°F.
- In a medium stockpot, combine the chicken broth and diced chicken. Bring to a simmer and cook for 8–10 minutes.
- Add mushrooms, garlic, white wine, salt, and pepper. Simmer for another 5 minutes to fully heat through.
- Use a slotted spoon to fill hot jars with chicken and mushrooms, distributing solids evenly.
- Ladle in hot cooking liquid, leaving 1 inch of headspace. Remove air bubbles, adjust headspace, and wipe jar rims clean.
- Apply two-piece canning lids and process in a pressure canner at 10 lbs (weighted) or 11 lbs (dial), adjusting for altitude.
- Process pints for 75 minutes and quarts for 90 minutes.
- Let jars cool undisturbed for 12–24 hours before checking seals and storing.
Notes
Altitude Adjustments
Use these pressure settings: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
- 0–1,000 ft: 10 lbs
- Above 1,000 ft: 15 lbs
For Serving (per quart)
- 1 tablespoon butter
- 1 tablespoon flour
- ¼ cup heavy cream
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Canning Recipes
Looking for more pressure canned chicken meals that are ready to heat and serve?
This Chicken and Mushrooms in Garlic Sauce is quick and creamy, but for a richer flavor with bold spices, try Chicken Korma or Chicken Curry in a Jar.
For cozy, comforting options, Chicken and Corn Chowder and Chicken Pot Pie Filling are family favorites that double as easy weeknight dinners. And if you’re keeping it simple, you can’t go wrong with Canning Chicken Soup or Chicken and Gravy in a Jar—both classic staples that reheat beautifully.
