The present study was conducted to elucidate the effects of sodium butyrate (SB) and vitamin D3 (VD3) supplementation on meat quality, oxidative stability, and nutritional value of the broiler chicken. The results indicated that dietary SB decreased lightness (L*), cooking and drip loss, free fatty acids (FFA), C14:0, C16:0, saturated fatty acids (SFA), C20:4n6, and n-6: n3 polyunsaturated fatty acids (PUFA) and increased DPPH and ABTS in chicken meat. The PUFAs content in the chicken meat increased only when SB was added along with higher VD3 levels. However, the amino acid content was reduced with an increase in the VD3 levels. In conclusion, dietary SB supplementation improved chicken meat quality by enhancing the antioxidant capacity and physical properties. Moreover, adding SB or combined with higher VD3 levels optimized the fatty acid composition. However, higher VD3 levels reduced the amino acid content of the chicken meat.