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Rachael Ray Recipes

Blackened Chicken Pizza with Yellow Tomato Salsa
|Rachael Ray
A healthier twist on pizza, and the flavor is even better! This pizza can also be cut into smaller pieces for a creative, colorful appetizer. Read more...
Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto
|Rachael Ray
Flavorful and easy, this is a fast yet elegant meal that everyone will think you spent hours preparing. Much of the prep work can be done ahead of time, so this is a great dish to serve when having company over. Double the pesto recipe or freeze leftover for use later with other meats or fish! Read more...
Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling 1 red onion, finely chopped 2 large cloves garlic, finely chopped or grated One can diced fire-roasted tomatoes (14.5 ounces) 1/2 cup chicken stock 2 tablespoons balsamic vinegar 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce Salt and pepper 4 pieces skinless, boneless chicken breast, each halved horizontally into 2 cutlets 12 thin slices smoked mozzarella cheese (1-pound ball) 2 cups loosely packed baby arugula 1/2 cup basil leaves (10-12), shredded or torn 1 loaf ciabatta bread, split... Read more...
Grilled Chicken and Smashed Broccoli and Potatoes with Gouda Gravy
|Rachael Ray
This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though! Read more...
Rachael's Chimichurri Chicken Bites
|Rachael Ray
This recipe is my take on chimichurri, oil, vinegar, onions and garlic, herbs and spices that serve as both marinade and dipping sauce. Read more...
Deviled Chicken and Grilled Stone Fruit
|Rachael Ray
This is the perfect recipe for a barbecue on a summer evening. Read more...
Smoky Orange Barbecue Chicken Sandwiches
|Rachael Ray
Pair these sandwiches with your favorite sides or with Crispy Topped Bacon and Green Onion Baked Beans. It's important to pre-heat your grill or griddle pan, much like you pre-heat an oven for baking, so that the meat doesn't cook on lower temps, which can cause it to toughen up. –RR Read more...
Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers
|Rachael Ray
Serve with Vanilla Ice Cream with Balsamic Fig Sauce. Read more...
Chicken Cutlets Brasciole
|Rachael Ray
Serve with Lemon-Pepper Capellini. Read more...
Roasted Supper: Mexican Chicken or Fish
|Rachael Ray
A seasoned rub helps to develop the flavor of roasted chicken or fish. A simple but beautiful salad of arugula and avocado dressed with lime and EVOO sets off the meal. Read more...
Chicken Fiesta Bake
|Rachael Ray
It's an instant fiesta with this chicken dish, which is easy enough for a weeknight meal. Read more...
Spanish Chicken and Sausage Penne
|Rachael Ray
Chicken and chorizo plus onions, mushrooms and peppers simmered in a saffron-sherry broth tossed with pasta and topped with Manchego cheese will please both Italian and Spanish tastebuds. Read more...