| Essential oils (EOs) are becoming more popular as natural preservatives alternatives to synthetic ones due to their powerful antibacterial action and increasing consumer concerns about synthetic preservatives. However, applications of EOs in food have been hampered by their pungent odor, which has a negative impact on customer acceptance. Therefore, this study was conducted to investigate the effect of using low concentration (0.002%) of thyme (T), oregano (O), clove (CL), and their combination (TO, TCL, OCL, and TOCL) on the bacterial quality of chicken meat patties during frozen storage at -18 °C for 12 weeks by enumeration of aerobic plate count (APC), psychrotrophic, Enterobacteriaceae, and lactic acid bacterial (LAB) counts. The results revealed that the sole effect of T, CL, and O oleoresins caused non-significant reductions in all investigated bacterial counts. Among the treated groups (T, CL, or O alone), it was found that O oleoresin achieved the highest reduction rate, followed by CL while the least reduction rate was recorded in samples treated with T. Therefore, addition of O into the mixture of T-O, O-CL, or T-O-CL improved their antibacterial activity. Furthermore, treatment of chicken patties with TCL, TO, OCL, as well as TOCL completely suppressed the growth of LAB (< 2 log 10 CFU/g) at 0-time of examination and during the entire freezing storage. Additionally, the highest reduction rate in APC, psychrotrophic, and Enterobacteriaceae count was observed in samples treated with mixtures of three oleoresins (T-CL-O) as compared with other groups. In conclusion, the food industry could use a mixture of these oleoresins with a low concentration as a natural source of antibacterial during the processing of chicken meat products to improve their bacterial quality and extend their shelf life without causing odor problems.