How to Pressure Can Boneless Chicken Breast

Learn how to pressure can boneless chicken breast and stock your pantry up for healthy convenience at a budget price!

Boneless, skinless chicken breast is probably one of the best, most convenient items you can add can boneless chicken breast recipe. It can be used in a wide variety of quick, easy-to-make meals, such as:

  • Chicken salad
  • Chicken enchiladas
  • Shredded chicken Philly sandwiches
  • Casseroles
  • Quick and easy homemade chicken noodle soup
  • & much more!

I have to say “THANK YOU!” to Leisa Sutton of Suttons Daze for giving me the nerve to start canning meats a while back. I have now made multiple batches of this and other meats and I wonder why I didn’t start doing this sooner.

Pressure can boneless chicken breast
How to Pressure Can Boneless Chicken Breast 2

Here are some other links that may be of interest:

DIJON Can Boneless Chicken Breast RECIPE

(for dark meat pressure canned chicken; can also be used with freshly cooked chicken leg quarters)

  1. Saute a finely chopped shallot or onion until soft, then deglaze pan with white wine or chicken stock.
  2. Whisk in 2-3 heaping tablespoons of Dijon mustard and about 1 to 1 1/2 cups heavy cream.
  3. Put the chicken pieces (for pressure canned chicken legs, thighs, or leg quarters) into the mustard mix, then simmer until chicken is heated through and the sauce has thickened.
  4. Taste & adjust salt & pepper if needed.
  5. Add chopped parsley if desired & serve over rice, noodles, or potatoes.

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