A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meat. Five treatments, including 1) control (none added), 2) 100 ppm oregano essential oil, 3) 300 ppm oregano essential oil, 4) 400 ppm oregano essential oil, and 5) 5 ppm butylated hydroxyanisole (BHA), were prepared with ground boneless, skinless chicken breast meat and used for both raw and cooked meat studies. For the raw meat study, samples were individually packaged in oxygen-permeable bags and stored in a cold room (4 ℃) for 7 days. For the cooked meat study, the raw meat samples were vacuum-packaged in oxygen-impermeable vacuum bags and then cooked in-bag to an internal temperature of 75 °C. After cooling to room temperature, the cooked meats were repackaged in new oxygen-permeable bags and then stored at 4 oC for 7 days. Both raw and cooked meats were analyzed for lipid and protein oxidation, volatiles, and color at 0, 3, and 7 days of storage. Oregano essential oil significantly reduced (p < 0.05) lipid and protein oxidation, and improved color stability of raw and cooked meat. However, oregano oil at 400 ppm showed the strongest effect for all these parameters. Hexanal was the major aldehyde detected, which was decreased significantly (P < 0.05) by oregano oil treatment, in cooked meat. Overall, oregano essential oil at 100-400 ppm levels could be a potential replacement for the synthetic antioxidants in chicken meat.