Current study aims to evaluate the effect of essential oil on the conservation of chicken fillets. Following a screening, Tetraclinis articulata was selected for its antimicrobial ( Enterococcus feacalis ATCC 29212, MIC < 0.031 mg/ml) and antioxidant (IC50 = 1000 µg/ml) potentials with no cytotoxicity effect towards murine macrophage cells. The treatment of chicken fillets, especially with 200 ppm of T. articulata essential oil per 100 g of product reduced significantly ( p  <  0.05) lipid oxidation during 12 days of refrigerated storage. Microbial flora charges decreased significantly ( p  <  0.05) with a rate of 50.31% for 200 ppm of essential oil from the 6th day of storage. The acidity of treated fillets was lower than control samples (1.3 g/kg) from the 3rd day of storage. In addition, a clear effect was recorded by reducing water losses during cooking under the tested doses of essential oil. Withall, findings encouraged the use of T. articulata to extend poultry meat product shelf life.