Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside on a plate.
Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Add the fresh spinach leaves and cherry tomatoes to the skillet. Sprinkle with dried Italian seasoning and stir to combine. Cook for 3-4 minutes until spinach is wilted and tomatoes are slightly softened.
Return the cooked chicken breasts to the skillet, spooning some of the garlic butter sauce over the top. Cook for an additional 1-2 minutes to reheat the chicken and meld flavors.
Remove from heat, garnish with chopped fresh parsley, and serve immediately.