The experiment was conducted to study the effects of chitosan on the meat quality of Princess chickens. One hundred and fifty 90-day-old male Princess chickens were randomly allocated into 5 groups with 6 replicates of 5 birds fed diets containing 0, 0.05%, 0.10%, 0.15% and 0.20 % chitosan, respecthively. The chickens were caged and the experiment lasted for 8 weeks. The results showed that: (1) supplementing chitosan showed no change in meat color (P>0.05), but a quadratic increase of pH, a quadratic decrease of wear force and drip loss (P<0.05), and a decreasing tendency in muscle fiber diameter, which resulted in the improved meat physical characteristics with the best effects in 0.15% chitosan group; (2) supplementing chitosan did not affect the contents of dry matter, total reducing sugar and total amino acids (P>0.05), thereby resulting in no change in sweat and bitter of meat, but muscle fat was linearly (P<0.05) decreased and then the meat flavor was negatively influenced. However, there was an increasing tendency in meat inosine monophosphate (IMP) by chitosan supplementation so that the meat fresh status was improved; (3) supplementing chitosan enhanced the antioxidant status and improved the meat quality due to the tendency in increased activities of GSH-PX and SOD, the decreased CK activity, significantly decreased LDH activity and malondiadehyde content at the 0.15% chitosan level (P<0.05). In conclusion, supplementing chitosan in the diet of Princess chickens improved the meat quality by improving meat physical and histological characteristics and enhancing the antioxidant status of birds, and the appropriate addition level was recommended to be 0.15%.