Preparing chicken on the stove top is a fantastic option if you don't want to use the oven and heat up the house. Many of the same recipes that are usually oven cooked can be prepared on the stove top in about the same amount of time. Making a chicken dinner on the stove top does not require any special equipment or cookware; what's needed is probably already in your kitchen.

Place a whole chicken inside a Dutch oven. Season as desired. Pour in 1 cup of chicken broth.

Place the cover on the Dutch oven and cook over medium heat for 1 hour.

Cut 3 to 4 potatoes into quarters and add to the pot. Cut carrots into 2-inch chunks and add. Pour in up to 1 additional cup of chicken broth, if needed, to bring the liquid level in the pot to around 2 inches.

Place the lid back on the pot and continue to cook for another hour.

Test the chicken for doneness using a meat thermometer, which should read 165 degrees Fahrenheit at the thickest portion of the breast and thigh, according to the USDA. Check the vegetables; if they are soft, the meal is complete. If not, let the dish cook for another 15 to 20 minutes.

Place 2 tablespoons of cooking oil in a large skillet and swirl around to coat the entire surface of the pan. Heat over medium heat until hot.

Place the 4 chicken breasts in the skillet and brown on both sides. Remove the chicken from the pan and set aside.

Pour 1 1/2 cups of chicken broth and 2 cups of Minute Rice into the skillet. Stir in 2 cups of broccoli or other mixed vegetables. Add the can of Cream of Mushroom soup and stir until it is smooth.

Place the 4 chicken breasts atop the rice mixture and cover the skillet.

Cook over medium-low heat until the chicken reaches 165 degrees Fahrenheit and the mixture is hot and bubbly. This can take 15 to 30 minutes, depending on the thickness of the chicken breasts.