Skillet Curried Chicken and Rice

Following the illustration below, pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess.

Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate.

Add the remaining 1 tablespoon oil to the skillet and return to medium-high heat until shimmering. Add the onion, curry powder, and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.

Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the thickest part of the chicken ­registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes.

Transfer the chicken to a clean plate, brushing any rice that sticks to the chicken back into the skillet, and tent the chicken loosely with foil to keep warm. Cover and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.

Off the heat, sprinkle the peas and raisins over the rice, cover, and let warm through, about 2 minutes. Add the cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.