This study compared the effects of electron beam irradiation (EB; 1 and 2 kGy) and high pressure processing (HP; 300 and 400 MPa) on the quality characteristics of marinated chicken breast meat with and without citrus peel extract (CPE; 2%). The combination of CPE with EB (2 kGy) had a significant antimicrobial effect among the treatments. EB alone at 2 kGy reduced the initial microbial counts by 3.16 log cfu/g and no viable cells were detected in samples with CPE. The addition of CPE was not effective to control lipid oxidation in the seasoned breast meat during refrigerated storage. Both EB and HP had a nonsignificant impact (P > 0.05) on sensory attributes of samples without CPE. The use of CPE followed by EB (2 kGy) was the most effective way for shelf life extension of marinated chicken breast but adversely affected the sensory characteristics. Practical Applications Nonthermal technologies, such as electron beam irradiation and high pressure processing, have a potential to be used in the meat industry as hurdle technology together with antimicrobial agents. Citrus peel extract can be an interesting antimicrobial alternative to be used together with nonthermal technologies as it is an effective antimicrobial agent responsible for the shelf life extension of meat systems. Furthermore, this could be a better approach to reduce the intensity of these technologies, which ensures only minor effects on sensory and nutritional qualities. Currently, the consumer demand for seasoned chicken breast products is increasing dramatically throughout the world. However, shelf life improvement of such products has become a critical issue for meat processors. Thus, the combination of these cost-effective technologies will enhance the shelf life of marinated products without affecting the sensory attributes of products.