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Sprinkle the chicken thighs with seasoned salt and pepper.
Heat the oil in a large nonstick skillet over medium heat.
Add the chicken and cook until a thermometer inserted in the thickest part reads 170°F, about six minutes per side.
Transfer the chicken to a plate and keep it warm.
Add the shallots to the same skillet and cook over medium heat until tender.
Pour in the wine, bring it to a boil and cook it until it is reduced by about half.
Add the spinach and salt and continue cooking until the spinach is wilted.
Stir in the sour cream and serve the creamed spinach with the chicken.