Chicken meat products are a great way to get vitamins, minerals, and nutrients that come from animals. Nonetheless, products containing chicken meat could expose people to foodborne pathogens including Bacillus cereus (B. cereus). The current study's initial goals were to find out how common B. cereus was in chicken meat products (burger, pane, nuggets, and luncheon, 50 each) sold in Egypt's local marketplaces. Second, PCR was applied to detect B. cereus enterotoxin-coding genes, such as non-haemolytic enterotoxin (nhe), haemolysin B (hbl), and cereulide (ces), which are the causes of diarrheal and emetic illness. In addition, the disk diffusion method was used to test antibacterial sensitivity of the isolates. Lastly, an assessment was conducted on B. cereus on the antibacterial properties of essential oils of galangal and yellow mustard. The data collected showed that 26% of the chicken meat products under examination had B. cereus isolated from them. In the case of the chicken burger, pane, nuggets, and luncheon under examination, B. cereus was isolated at 40%, 32%, 20%, and 12%, respectively. The enterotoxin-coding genes (nhe, hbl, and ces) were detected in the recovered B. cereus isolates. It's likely that multidrug resistance profiling was present in the retrieved isolates. It's interesting to note that yellow mustard and galangal oils had strong anti-B. cereus activity, especially at 2% concentration. Therefore, when producing such chicken meat products, stringent hygiene procedures should be followed. In the food industry, it is strongly encouraged to utilize 2% yellow mustard and galangal oils.