Chicken meat (Cornish Cross breed) is usually marketed at refrigerated temperature (1–4 ◦C). Quality and safety of refrigerated chicken meat is the main concern for consumers and retailers. Chicken meat is exposed to contamination from many sources during slaughtering and different manufacturing processes causing undesirable changes lead to microbial growth that results in spoilage and economic losses. Thus, the current study aimed to assess the effects of three different plant extracts (1% Laurel, 1% Moring and 1% Olive leaf extract) on the sensory attributes, chemical and bacteriological quality of raw chicken breast meat stored at 4 ± 1 ◦C for 16 days. Results revealed that samples treated with 1% laurel, 1% Moringa and 1% Olive extracts maintained the overall acceptability until 16th, 14th, 12thdays of cold storage, respectively. compared to control one which got spoiled after 6th day of cold storage. Samples treated with plant extracts showed significant decrease in their chemical analysis (pH, TVN and TBA) and marked decrease in bacterial counts (aerobic plate, total coliform, total Staphylococci counts) indicating that plant extracts have potent antioxidant and antibacterial effects. Best results were obtained in samples treated with 1% laurel extract followed by samples treated with 1% Moringa and finally those treated with 1% olive leaf extract.