In recent years, much research has been focused on biodegradable packaging because it is environmentally friendly and can help extend the shelf life of food by combining it with antimicrobial and antioxidant compounds. In this study, the effect of edible gluten coating containing free and encapsulated Coriander essential oil in zein nanofibers on the shelf life of chicken fillets was investigated. For this purpose, zein solutions with concentrations of 9, 12, 15, 18, and 21% (w/v) were electrospun by applying voltages of 12, 15, 18, and 21 kV. After examining the images obtained by scanning electron microscopy (SEM), nanofibers produced from 15% (w/v) zein solution at a voltage of 15 kV with an average diameter size of 199.21±16.52 nm were selected as the optimal treatment. The chemical compositions of Coriander essential oil were identified by GC/MS and the essential oil was encapsulated in different amounts in zein nanofibers. A comparison of SEM images and encapsulation efficiency resulted in the selection of a treatment containing 15% of essential oil with an average diameter of 243.39±13.16 nm and an efficiency of 99.12±0.14%. FTIR results confirmed the entry of essential oil into the structure of the nanofibers. TGA analysis showed a decrease in the thermal stability of the fibers after the addition of essential oil and DSC analysis showed complete entrapment of the essential oil in the structure of the nanofibers. Measurement of antioxidant activity of free and encapsulated essential oils over 22 days showed an improvement in the antioxidant activity of encapsulated essential oil. The minimum inhibitory and bactericidal concentrations of essential oil in both free and encapsulated states were 4000 and 8000 ppm for Escherichia coli and 2000 and 4000 ppm for Staphylococcus aureus , respectively. Concentrations of 7,000, 8,000, 9,000, 10,000, and 11,000 ppm of free and encapsulated essential oils were used in the gluten coating formulation. The results showed that the use of 11,000 ppm of free and encapsulated essential oil in the coating prevented the growth of Escherichia coli , Staphylococcus aureus , and coliforms. The general results of bacterial count showed that the number of bacteria in fillets coated with gluten solution containing free essential oil decreased and then increased until the ninth day and the number of psychrophilic bacteria decreased and then increased until the sixth day but the number of bacteria in fillets Coated with gluten solution containing encapsulated essential oil showed a decreasing trend until the 15th day. In general, it can be concluded that the use of Coriander essential oil encapsulation process due to the creation of a controlled release system is a promising way to increase the shelf life of chicken fillets. Further studies are needed to industrialize this research. Keywords : Edible coating, Coriander essential oil, Encapsulation, Electrospinning, Shelf life