The present study aimed to assess the mineral content in chicken meat (thigh and breast) and organs (liver and gizzard) in Assiut City, Egypt. 100 random samples of fresh chicken samples (25 for each) were collected during the period from March to May 2021 from different butcher's markets. Samples were subjected to sensory and chemical evaluation. The findings revealed that the examined samples have satisfied scores of sensory in which color means were 8.24±0.13, 8.20±0.13, 8.20±0.13, 8.12±0.13 odor means were 8.24±0.12, 8.08±0.14, 8.24±0.13, 8.16±0.14taste means were 8.04±0.14, 7.76±0.13, 7.80±0.13, 8.04±0.14 and overall acceptance means were 8.20±0.12, 8.16±0.13, 8.00±0.12, 8.12±0.15 in thigh, breast, liver and gizzard, respectively. The findings revealed that the examined samples have satisfied scores of minerals content in which Ca scores were 36.24±1.71, 23.56±1.46, 24.88±1.25, 25.65±2.09 Ph scores were 148.00±5.01, 79.24 ±4.94, 100.70 ±5.29, 72.87 ±5.94; Fe scores were 3.20±0.17, 3.70±0.25, 10.22±0.52, 3.29±0.35; Mg scores were18.57±2.06, 10.24±0.88, 3.47±0.38, 3.57±0.25 and Zn scores were 1.19±0.06, 0.77±0.12, 2.27±0.20, 3.01±0.26 in thigh, breast, liver and gizzard, respectively. In chicken meat, phosphorus is thought to be the most prevalent trace element, followed by calcium, magnesium, iron, and zinc.