This present study reports the effect of different storage temperatures on the film-dried chicken breast (FDCB) by film-drying technique for 15 days, including FDCB-(−18), FDCB-4, FDCB-18, FDCB-28 and FDCB-38 (°C). Both storage time and temperature negatively affected the water-holding capacity and moisture ratio, except for FDCB-(−18). To ensure the quality of film-dried chicken meats, they were rehydrated and evaluated in terms of colour values, tissue microstructure and hardness. The results showed that the rehydrated samples FDCB-28 and FDCB-38 promoted redness loss and increased the hardness values compared with other samples at low temperatures. Moreover, the storage temperature below 28°C was the most effective strategy for best maintaining the physicochemical, antioxidative, microbiological and sensory quality of film-dried chicken samples, similar to those of raw meat. Interestingly, the FDCB-(−18), FDCB-4 and FDCB-18 samples showed a significant (p < 0.05) inhibitory effect on microbial growth and lipid oxidation for 15 days.