An attempt was made to develop chicken protein-based shelf-stable snacks and to improve their lipid-oxidative and microbial-stability using Solanum nigrum extract. The snacks were developed using different levels of chicken protein-powder viz. 20% (T1), 30% (T2), 40% (T3), and 0.0% (control). Products containing optimum level of protein-powder (40%) and S. nigrum extract (1.0%) were stored for 75 days (25 ± 1°C). The addition of protein-powder significantly decreased the carbohydrate whereas increased protein and fat contents. Products containing 40% protein-powder showed the highest scores for all sensory attributes. The 1,1 diphenyl-2picrylhydrazyl-radical scavenging and total-phenolic content of S. nigrum extract was 79.0% and 80 mg GAE/g, respectively. The extract significantly reduced the free-fatty acids, thiobarbituric acid reacting substances, and microbial counts while improving the sensory quality of the products during storage. S. nigrum and protein-powder improved the nutritive value and storage stability of the shelf-stable snacks. S. nigrum-based snacks can have health importance during the pandemic of SARS-CoV-2 due to their strong immune-boosting properties. Novelty impact statement: Chicken protein-based shelf-stable snacks were developed and Solanum nigrum extract was used to improve their storage quality and functional value. The extract improved the lipid oxidative and microbial stability of the developed products.