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Rachael Ray Recipes

Skillet-Roasted Chicken with Rosti Potatoes and Steamed Veggies
|Rachael Ray
Ingredients 2-2 1/2 pounds baby Yukon Gold potatoes, peeled only around the middle 4 tablespoons butter, divided 2 tablespoons extra virgin olive oil (EVOO) 4 boneless, skinless chicken breasts Salt and ground black pepper 2 tablespoons flour 2 cups chicken stock 2-3 tablespoons heavy cream 2 tablespoons grainy mustard 1 pound baby carrots 1 pound baby zucchini 1 tablespoon chopped chives undefined Preparation Place the potatoes into a pot and fill it with cold water. Place the pot over high heat and bring it up to a bubble. Boil the... Read more...
Spicy Chicken with Peppers and Basil
|Rachael Ray
For a complete meal, serve with Thai Salad with Peanut Dressing and Ice Cream with Toasted Coconut Topping! Read more...
Chicken or Lamb Patty Pockets
|Rachael Ray
Serve with Lemon Rice and Eggplant-Chicken Pea Curry. Read more...
Chicken Franks and Red Slaw-Kraut Dogs
|Rachael Ray
Sausage and red cabbage kraut are perfect together in this recipe – serve with Bacon and Leek Warm Potato Salad for a meal that will be a home run hit! Read more...
Red Wine Roast Chicken Thighs on Bread
|Rachael Ray
Marinated overnight in a well-seasoned red wine, this richly-colored chicken is served atop crusty peasant bread and alongside a bed of garlic-pepper greens. Read more...
Spring Chicken with Carrots and Peas
|Rachael Ray
A deeply flavored chicken and veggie stew is most comforting on a cool day.Enjoy today or prepare ahead of time for a make-ahead meal. Read more...
Teriyaki Chicken Legs
|Rachael Ray
Try this Asian twist on a chicken dinner! Read more...
Spicy Buttermilk Chicken Tenders with Molasses Dipping Gravy
|Rachael Ray
Ingredients 2 pounds chicken tenders 3 cups buttermilk 2 cups olive, canola or peanut oil, as needed to shallow fry 2 cups plus 3 tablespoons flour, divided 2 tablespoons smoked paprika 1 tablespoon dry mustard 2 tablespoons chili powder 2 tablespoons grill seasoning 2 tablespoons poultry seasoning or dried ground thyme 3 tablespoons butter 2 cups chicken stock 2 tablespoons Worcestershire sauce 1/4 cup molasses Salt and ground black pepper Preparation Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.Pre-heat... Read more...
Cream of Chicken and Leeks on Buttered Toast
|Rachael Ray
Cover toast points with poached chicken in a creamy wine sauce with leeks for an easy and elegant meal. Read more...
Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers
|Rachael Ray
Prepare this versatile reheatable chicken and veggie one-pot meal in advance and enjoy it for a weeknight dinner. Read more...
Sliced Poached Chicken with Light and Lemony Gravy
|Rachael Ray
A light lemony garlic and wine sauce covers herb-poached chicken breasts. Serve with Egg Pasta with Leeks. Read more...
Which Came First? Chicken and Egg Drop Soup with Rice
|Rachael Ray
Warm your family with this hard to resist chicken egg drop soup with rice. Read more...