Italian Dressing Recipe for Marinades: Chicken, Steak, Veggies, Everything

This Italian dressing is the “make it once, use it all week” kind of recipe. It’s zippy, herby, a little tangy, and just oily enough to cling to whatever you’re marinating—without turning it into a greasy situation.

Use it as a classic salad dressing, sure, but its real superpower is marinading: chicken that stays juicy, steak that tastes like it came from a steakhouse, and veggies that roast like they know what they’re doing.

Why You’ll Love This

It’s fast (5 minutes), pantry-friendly, and seriously versatile: one jar covers marinades, dressing, drizzles, and quick flavor boosts, with a balanced tang that works for chicken, steak, veggies, shrimp, and more.

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey (or maple syrup)
2 teaspoons Italian seasoning
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt (plus more to taste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons finely grated Parmesan (optional, best for dressing more than marinading)
1 to 2 tablespoons water (optional, to mellow acidity or thin)

How to Make It

Add the vinegar, lemon juice, Dijon, and honey to a jar with a tight lid (or a bowl). Whisk or shake until smooth.
Sprinkle in the Italian seasoning, oregano, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Stir to wake up the dried herbs.
Slowly drizzle in the olive oil while whisking (or add it and shake hard for 20–30 seconds). You want it emulsified and slightly creamy-looking.
Taste and adjust: more honey for sweeter balance, more vinegar/lemon for extra tang, more salt to bring everything into focus.
If using Parmesan, stir it in at the end. (For marinades, you can skip it to keep things cleaner and avoid any chance of sticking during high-heat cooking.)
Let the dressing sit for 5–10 minutes so the herbs can hydrate and the flavors can settle.
Use immediately, or refrigerate in a sealed jar. Shake again right before using since oil and vinegar naturally separate.
To marinate: pour over your protein or veggies in a zip-top bag or shallow dish, coat well, and chill for the recommended time in the tips below.

Tips for the Best Results

Shake like you mean it: Oil and vinegar separate quickly. A quick shake right before pouring makes the flavor more even.
Don’t over-marinate: Acid is great for flavor, but too much time can affect texture. Follow the timing guide below.
Timing guide: Chicken breasts 2–6 hours (up to overnight), chicken thighs 4–12 hours, steak 30 minutes to 4 hours, shrimp 15–30 minutes, firm veggies (zucchini, peppers, onions, mushrooms) 30 minutes to 2 hours.
Pat dry before high heat: For the best sear or grill marks, pull food from the marinade and gently pat the surface dry. You’ll still have tons of flavor.
Reserve some dressing: If you want extra for serving, set it aside before it touches raw meat. Food safety, always.
Balance the bite: If it tastes too sharp, add 1 tablespoon water or a little more honey. If it tastes flat, add a pinch more salt.

Variations

Garlic-forward: Swap garlic powder for 2–3 freshly grated garlic cloves. (Best if you’ll use it within 2–3 days.)
Spicy Italian: Add extra red pepper flakes or a spoonful of Calabrian chile paste.
Herb-heavy: Add 2 tablespoons chopped fresh parsley or basil right before using (especially good on veggies and grilled chicken).
Creamy Italian: Whisk in 2 tablespoons mayo or Greek yogurt. Use as a dressing or dip, not ideal as a long marinade.
Balsamic twist: Replace half the red wine vinegar with balsamic for a sweeter, deeper vibe (amazing on steak and roasted veggies).
No honey: Use maple syrup or a pinch of sugar, or leave it out for a more classic tangy profile.

Storage & Reheating

Store the dressing in a sealed jar in the refrigerator for up to 7 days. The olive oil may solidify when chilled—totally normal—so let it sit at room temp for 10–15 minutes, then shake well. This recipe doesn’t need reheating, but if you’re using it as a warm drizzle, you can briefly set the jar in warm water to loosen it.

FAQ

How much Italian dressing should I use to marinate chicken or steak?

A good rule is 1/4 to 1/3 cup dressing per 1 to 1 1/2 pounds of meat. You want it well-coated, not swimming. For veggies, 2 to 3 tablespoons per pound is usually plenty.

Can I use this as a marinade and a dressing for serving?

Yes—just separate it. Pour some into a clean jar for serving before you add the rest to raw meat. Never reuse marinade that touched raw chicken or steak unless you boil it for at least 1 minute (and even then, the flavor can get a little intense).

How long can chicken sit in Italian dressing marinade?

For boneless chicken breasts, aim for 2–6 hours for the best texture; thighs can go longer (4–12 hours). Overnight is usually fine for thighs, but breasts can start to get a little mushy if they go too long because of the vinegar and lemon.

Does Italian dressing make steak tender?

It can help a bit, especially on thinner cuts, but think of it more as a flavor marinade than a miracle tenderizer. For steak, 30 minutes to 4 hours is the sweet spot—long enough to season, not so long that the surface gets “cured” by the acid.

Can I marinate vegetables in Italian dressing before roasting or grilling?

Absolutely. Marinate sturdy veggies like zucchini, bell peppers, onions, mushrooms, and asparagus for 30 minutes to 2 hours. Then shake off excess and roast/grill on high heat for better browning. If you’re roasting at 425°F, a quick toss in fresh reserved dressing after cooking is also a pro move.