This study aimed to develop chitosan films incorporating natural antioxidants from peanut skin (EPS) and pink pepper residue (EPP) extracts, as well as to evaluate their effects on lipid oxidation, pH, color, and microbial counts of a restructured chicken product. EPS had higher phenolic content and antioxidant activity compared to EPP. When both extracts were applied to chicken meat and the chitosan films, there were no differences for color, pH and total mesophilic counts compared to control at the end of the storage period. For lipid oxidation (peroxide value and thiobarbituric acid reactive substances), both extracts proved to be as effective as butylated hydroxytoluene to maintain the oxidative stability of the chicken product. The microbial counts of psychrotrophic microorganisms were significantly lower for treatments with active films. Chitosan active films with residue extracts may maintain the quality of chicken products due to their antioxidant and antimicrobial potential. •Chitosan films with residue extracts were studied as active packaging in chicken product.•Extract of peanut skin had higher DPPH and ABTS values than that of pink pepper residue.•Both extracts, either added to the product or to the films, were as effective as BHT.•Chitosan films with natural extracts showed lower psychrotrophic counts.•Active films with residue extracts may maintain the quality of chicken products.