Chicken meat are easily contaminated with different microorganisms including spoilage and pathogenic bacteria, posing risks that may lead to health hazard for consumer. Employing innovative methods during food storage represents a novel approach to manage and mitigate these potential dangers. Hence, the primary objective of this research was to improve the shelf life and safety of refrigerated chicken fillets by employing citrox solution, it is a compound a mixture of citric, malic and ascorbic acids. Citrox solution used at three concentrations (1%, 2%, and 4%) to assess its antimicrobial effect against colonization of S. aureus, physico-chemical parameters (pH, total volatile nitrogen, and thiobarbituric acid), and the sensory attributes of chicken fillets stored at 4°C for 18 days. The findings indicated a significant reduction in S. aureus count by about 2 log_cfu/g with the addition of different concentrations of citrox solution. Also, citrox solution improved the physio-chemical properties of chilled chicken fillets (pH, TVB-N, and TBA) through its protection from deterioration. Moreover, improved the sensory attributes of examined samples of chilled chicken fillets compared with control one. Concentrated 4% of citrox solution had the optimal significant effect than 1% and 2%. In conclusion, the study suggested that utilizing citrox solution as a natural antibacterial and antioxidant preservative for chicken fillets stored at 4ºC could extend its shelf life up to 18 days compared with control group which was completely spoiled at the 9^th day of storage.