en public specific orginal article <strong>Background:</strong> Chicken fillets contain essential amino acids besides many minerals and vitamins, which are necessary for maintaining life and promoting growth. Moreover, it is low in calories and cholesterol; therefore, it can be used for feeding infants, young children, and some patients. <strong>Methods:</strong> Chicken fillets were initially coated by dipping in different concentrations of chitosan<br> (1.0%, 1.5%, and 2.0%), and then the shelf life of coated samples was investigated under refrigeration storage (4 &plusmn; 1 &deg;C) for 15 days. The control (uncoated) and coated samples were analyzed periodically for bacteriological, pH value, and sensory characteristics. <strong>Results:</strong> The sensory evaluation results correlated with the microbial analyses. Chitosan-coated samples achieved a shelf-life extension of 12 days at chilled storage temperature (4 &plusmn; 1 &deg;C) whereas the non-coated samples had a shelf life of 3 days at the same storage temperature. There were no significant organoleptic changes within the chitosan-coated samples (<em>P > </em>0.05). The pH values of all coated samples were significantly lower than the control group (<em>P < </em>0.05). However, the obtained data revealed that chicken fillets samples coated with chitosan (1.0%, 1.5%, and 2.0%) led to a significant reduction (<em>P < </em>0.05) of the total aerobic bacterial count (TBC), total Enterobacteriaceae, and total Staphylococcus counts along the storage period. <strong>Conclusion:</strong> The present study established that application of chitosan coating on chicken fillets could have a potential for preserving the microbiological quality and enhancing sensory attributes during chilled storage. Chicken fillets, Chilled storage, Chitosan coating, Microbiological quality, Shelf life 139 148 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1-92&slc_lang=en&sid=1 Elsaid A. Eldaly Yes Department of Food Control, School of Veterinary Medicine, Zagazig University, Zagazig, Egypt Abdallah Fikry A. Mahmoud No Department of Food Control, School of Veterinary Medicine, Zagazig University, Zagazig, Egypt Hadir Mohamed Abobakr No Department of Food Control, School of Veterinary Medicine, Zagazig University, Zagazig, Egypt