Abstract: In order to understand the application of chitosan-litchi wood essential oil edible film in food preservation, litchi wood essential oil edible film was prepared by adding 0%, 2%, 4%, 6%, 8% and 10% litchi wood essential oil(v/v, based on the volume of chitosan solution). By comparing the mechanical properties, barrier properties, antimicrobial properties and antioxidant properties, the optimal amount of litchi wood essential oil was obtained. The sensory indexes and quality changes(pH value, TVB-N and total bacterial count) of chilled chicken were analyzed using 8% litchi wood essential oil edible film. The results showed that the mechanical properties, barrier properties and antimicrobial properties of the composite edible film were improved with the increase of the proportion of essential oil content. Among the proportions, 8%(v/v, based on the volume of chitosan solution) of litchi wood essential oil were the best. The thickness, water vapor permeability(WVP), tensile strength, extensibility, DPPH radical scavenging rate and ABTS radical scavenging rate were 0.044±0.0012 mm, 0.499±0.019 g·mm/m²·h·KPa, 34.674±1.2 MPa, 53.92%±1.04%, 32.51%±1.42% and 35.74%±1.14%, respectively. The chilled chicken were packed by edible films and cling film. The TVB-N and total bacterial count were effectively inhibited during 7 days. The results indicated that chitosan-litchi wood essential oil edible film could effectively prolong the shelf life of chilled chicken and had better preservation effect comparing with ordinary preservative film.