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Season the chicken breast with your preferred seasoning.
In a stainless steel pan, cook the chicken breast until it naturally releases from the pan.
Use a thermometer to ensure the internal temperature reaches 155 degrees Fahrenheit.
After about eight minutes, flip the chicken breast to achieve a nice char.
Add green onions around the chicken in the pan.
Deglaze the pan with a splash of white wine, scraping up the fond.
Add a handful of spinach to the pan.
Pour in about half a cup of water and some heavy cream over the chicken.
Season with additional salt and pepper, then cover the pan and reduce the heat to low.
Let it simmer until the chicken reaches the desired internal temperature.
After about five minutes, increase the heat to medium-low to reduce the sauce.
Add a bit of butter to help thicken the sauce.
Once the chicken is cooked, transfer it to a plate and allow the sauce to thicken for one more minute.
For extra flavor, you can optionally add a pinch of nutmeg, a squeeze of lemon, or some Parmesan to the sauce.
Scrape the fond from the sides of the pan and pour the sauce over the chicken before serving.