This study developed and characterized electrospun chitosan/polycaprolactone (CS/PCL) nanofibers incorporating a thyme essential oil (TEO)/zinc oxide (ZnO) nanoemulsion for active food packaging applications. Nanofibers were fabricated via electrospinning, with TEO (3% and 6% w/w) and ZnO integrated through an emulsion method, and compared against a direct mixing approach. Scanning electron microscopy (SEM) revealed well-oriented, smooth, and bead-free nanofibers with average diameters ranging from 60 nm (with TEO) to 88 nm (without TEO). Antimicrobial efficacy, assessed over five days, indicated a time-dependent decrease for most nanofibers. Crucially, nanofibers prepared via the emulsion method demonstrated significantly sustained antimicrobial activity compared to those produced by direct mixing. Specifically, TEO-loaded nanofibers, encapsulated via emulsification, effectively maintained the total bacterial count of packaged meat within the standard range (<6 Log CFU/g) for up to 6 days. These findings highlight the significant potential of electrospun CS/PCL nanofibers incorporating emulsified TEO/ZnO for developing effective antimicrobial food packaging solutions, thereby enhancing food safety and extending shelf life.