In order to study the effect of modified atmosphere packaging （MAP） on soft-boiled chicken， the effect of degree of empty and gas proportions on the soft-boiled chicken during storage were systematically analyzed in this study， including the aerobic plate count， physical-chemical （texture， chromaticity， volatile flavor， packaging film concave degree） and sensory indexes （color， smell， taste， texture）， accurately determine the optimal technical parameters of modified atmosphere packaging， as well as the freshness and shelf-life extension of soft-boiled chicken under the current logistics conditions. The optimal modified atmosphere packaging parameters of soft-boiled chicken were as follows： degree of empty was 45%； gas proportions were 40% CO2+60% N2. On this condition， storage 6 d to 7 d， the texture， chroma， volatile flavor， concave degree changed greatly， but the total number of colonies and sensory evaluation results were within the acceptable range during 11 d storage period. The results of this study are of great significance to the shelf life extension and the quality maintenance during storage of soft-boiled chicken， and provide a theoretical basis for the application of modified atmosphere packaging technology in soft-boiled chicken.