Oridonin/chitosan (OR-CS) composite film was prepared and its preservation effect on chilled chicken breast meat was also investigated. The composite film was covered on the surface of the chilled chicken breast meat, and then covered with a layer of fresh-keeping film, which was stored at 4 ℃. The changes of pH, color, pressure loss, TVB-N, total number of colonies and sensory evaluation of the chilled chicken breast meat during storage were tracked and detected. The results showed that OR-CS composite membrane treatment could significantly reduce the increase of pH value, total bacterial count, TVB-N content and juice loss rate of chilled chicken breast during storage. The shelf life of chilled chicken breast meat was prolonged from 4 days (control group) to 9 days by OR-CS composite film packaging group. In addition, through color difference measurement and sensory evaluation, OR-CS packaging group could better maintain the quality and color of chilled chicken breast meat. During storage, it effectively delayed the decline of meat surface brightness and significantly improved meat quality color, smell, viscosity and flexibility. This experiment provided the basis for the application of OR-CS composite film in the preservation of chilled chicken breast meat.