Water retention rate and cooking loss rate were used as the evaluation index. To optimize the proportion of low phosphorus water retaining agent and the technological conditions of conditioning chicken breast prepared by vacuum tumble-ultra-high pressure, orthogonal test and response surface analysis were used respectively, and the texture indexes of the treated chicken breast were measured. The results showed that the optimal low-phosphorus water-retaining agent were formulated as follows: sodium pyrophosphate 0.2%, starch 7.0%, and sodium bicarbonate 1.5%. The optimized conditions of vacuum rolling ultra high-pressure process were ultra-high pressure processing for 10 min with, pressure 190 MPa after a vacuum tumble for 31 min. The average water retention rate of the treated chicken breast meat was detected as 13.69%, and it had good texture quality. The combination of low-phosphorus water-retaining agent and vacuum tumble ultra-high pressure technology could be improved the water retention rate and quality of conditioned chicken breast.