Pat the chicken breasts dry with paper towels, season both sides generously with garlic powder, smoked paprika, dried Italian herbs, salt, and pepper. Let sit for a few minutes to absorb flavors.

Warm a large skillet over medium-high heat and add the olive oil. Heat until the oil shimmers.

Carefully place the seasoned chicken breasts in the skillet and sear for 5-7 minutes without moving them.

Flip the chicken and cook for another 5-7 minutes until fully cooked through.

Once cooked, remove the chicken from the skillet and tent it with foil to keep warm.

In the same skillet, add the halved cherry tomatoes and sauté for 2-3 minutes, mashing a few to release their juices.

Pour in the chicken broth, stirring to scrape up any flavorful bits stuck to the pan. Bring to a gentle simmer for about 2-3 minutes.

Add the fresh spinach to the skillet, stirring gently until it wilts, about 1-2 minutes.

Nestle the seared chicken breasts back into the skillet and sprinkle crumbled feta cheese over the top.

Cover the skillet with a lid and let it sit for 1-2 minutes for the feta to warm through.

Remove the skillet from heat and sprinkle the dish with freshly grated lemon zest and chopped parsley.