Pat the chicken breasts dry with paper towels. Season both sides 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 should reach 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 minced garlic and sauté for 1 minute until fragrant.
Add baby spinach and cherry tomatoes to the skillet. Sprinkle with dried Italian seasoning and cook, stirring occasionally, for 3-4 minutes until spinach is wilted and tomatoes are slightly softened.
Return the chicken breasts to the skillet and spoon the garlic butter sauce over them. Cook for an additional 1-2 minutes to warm through.
Serve the chicken breasts topped with the sautéed spinach and cherry tomatoes along with the garlic butter sauce.