Controlling foodborne illnesses remains one of the most challenging problems encountered by food authorities worldwide. This study was conducted to assess the impact of lactoferrin administration on the shelf life of chilled chicken breast during storage at 4°C. Three groups of chicken breast with equal amount were treated with lactoferrin by immersion at concentrations 5, 10, and 20 mg/g chicken, respectively. Sensory evaluations including color, odor, taste, texture, juiciness, and overall acceptability of samples from these three groups and a control group were performed every two days during refrigeration. Furthermore, groups were tested for total aerobic plate count, psychrotrophic count, total coliforms count, and yeast and mold counts. There was a significant difference between the scores of those sensory traits regarding chilling times and different lactoferrin concentrations, but no significant difference in taste scores. In addition, the 20 mg/g lactoferrin treated group had better sensory scores and microbiological counts than other groups all over the refrigerating times until the 13^(th) day. The control and sample groups treated with 5 and 10 mg/g lactoferrin, exceeded the permissible limits on the 7^(th), 9^(th), and 11^(th) day, respectively. Accordingly, the 20 mg/g lactoferrin treated group remained within the permissible limits for additional six days beyond the shelf life of the chilled chicken breast. There was a significant difference between the microbiological tests regarding chilling duration and different lactoferrin concentrations. Consequently, lactoferrin offers an attractive natural preservative role to obtain morphologically and microbiologically safe and stable chilled chicken breast for longer shelf life.