This investigation aimed to assess the impact of 50, 100, and 200 ppm of neutral electrolyzed water (NEW) on the sensory characteristics, chemical composition, and microbiological quality of fresh chicken breast meat kept for six days at 4±1ºC. The results showed that dipping chicken breast meat samples in NEW at three concentrations (50, 100 and 200 ppm) can improve storage stability and reduce microbial populations compared with the control group. The results on the sixth day of storage revealed that the pH values were 6.41±03, 6.34±02c and 6.32±02d, respectively, and the TBARS values were 0.79±0.02, 0.68±0.05 and 0.50±0.02 respectively. While aerobic plate counts, E. coli, and S. aureus counts were 5.58±0.23, 4.54±0.29, 3.92±0.06; 1.82±0.15, 1.65±0.04, 1.38±0.12 and 1.62±0.07, 1.50±0.01, 1.32±0.02 log CFU/g, respectively, which was lower than the control group in all treatments on day 6. As storage duration extended relative to the control group, dipping chicken breast flesh samples in neutral electrolyzed water, especially at a concentration of NEW200 ppm, obtained the greatest score in sensory characteristics. Over the course of six days of storage, the pH and TBARS values of the meat samples rose in control and all treated groups, but lower values were obtained by treating with 50,100 ppm, while the lowest values were obtained by treating with 200 ppm of NEW. This study found that 200 ppm of NEW is more effective than 50 or 100 ppm. It can be a promising way to increase the shelf life of chicken meat without leaving any hazardous residues and is regarded as a healthy antimicrobial preservative agent for chilled chicken meat kept in a refrigerator.