Chia seed is valued for its oil content (30-40%), which is composed mainly of polyunsaturated fatty acids omega-3 and omega-6. Thus, many extraction methods are being used, and the differences in extraction methods and conditions used cause variations in oil yield. As an alternative to conventional methods, currently the extraction of vegetable oils using pressurized fluids under supercritical conditions is gaining great interest. The objective of this work was to determine the condition that provided the highest oil yield using supercritical extraction. Chia oil was extracted from chia seeds by supercritical extraction through experimental planning, using CO2 with solvent, pressure from 15 to 25 MPa, temperature from 40 to 60ºC and extraction time 60 min. From the condition with the highest yield, the kinetics was performed and the pre-treatment of the seed on ultrasound of 15, 30 and 60 min, and with co-solvent ethanol, from the best ultrasound condition, in concentration (w/v) of 10, 30 and 50%. The use of the temperature of 40 °C and pressure of 25 MPa resulted in the highest supercritical extraction yield (17.47%), and from 75 min of extraction the yield (22.24%) remains constant. The ultrasound promoted an increase in yield, about 24.50% in both times tested. The increase in ethanol concentration resulted in initial acceleration of the yield, which reduces the time of extraction. The highest ethanol concentration (50%) was the one that caused the highest extraction kinetics. Therefore, the pretreatment condition of the sample with 50% ethanol in 15 min of ultrasound, with supercritical extraction using CO2 at 25 MPa, 40 ºC and 75 min of extraction ensures a high extraction yield of chia oil.