Food safety is a critical aspect of public health, encompassing the hygienic quality and absence of harmful microorganisms or toxins in food products. In Libreville, Gabon’s bustling economic hub, food markets range from traditional stalls to modern supermarkets. This study evaluates the microbiological quality of chicken, the most consumed food item among Libreville residents, by assessing contamination levels with Escherichia coli, Salmonella spp., and Staphylococcus spp. Twenty-one chicken samples, including wings, thighs, and drumsticks, were randomly collected from various retail outlets. Microbiological analyses revealed contamination in all samples, with bacterial loads exceeding international safety thresholds. Wings exhibited the highest levels of contamination, potentially due to poor hygiene practices and frequent handling. Antibiotic susceptibility tests demonstrated resistance to multiple antibiotics, though no extended-spectrum beta-lactamase production was observed. Resistance was most pronounced in E. coli and Staphylococcus spp. for sulfamides and cefotaxime. The findings underscore the urgent need for improved food safety practices in Libreville’s markets, highlighting the health risks associated with chicken consumption. This study calls for enhanced regulatory oversight, public awareness campaigns, and the adoption of stringent hygiene measures to safeguard consumers from foodborne illnesses.