Many species belonging to the Lamiaceae family are commonly used in traditional Lebanese cuisine and medicine. The essential oils (EOs) obtained from these plants are rich in active compounds with potential applications in various fields including the food sector. Their strong ability to protect foods from pathogenic and decaying microorganisms has been documented. In this context, the effectiveness of EOs obtained from Lavandula angustifolia Mill., Satureja thymbra L. and Thymbra capitata (L.) Cav. (syn. Coridothymus capitatus Rchb.f.) collected in Lebanon was evaluated against eight bacteria (Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa, Proteus mirabilis, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Enterococcus faecalis) and two yeasts (Candida albicans and C. parapsilosis) by in vitro test. S. thymbra showed the highest antibacterial activity followed by T. capitata and L. angustifolia. P. aeruginosa proved to be the most resistant microorganism. All three EOs were able to completely inhibit the C. albicans and C. parapsilosis growth. S. thymbra was further tested in vivo against S. aureus used to experimentally contaminate chicken breast samples where EO managed to significantly counteract its growth up to 72 (bacterial suspension at 3 log CFU/g) and 48 hours (bacterial suspension at 8 log CFU/g).