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

If you’ve ever grabbed a bottle of Italian dressing and thought, “This could be doing more,” you’re right. Homemade Italian dressing is the glow-up: brighter, fresher, and way more customizable for whatever you’re marinating—chicken, steak, veggies, tofu, even shrimp.

This version is built for marinades: balanced tang, enough oil to carry flavor, and the right herbs and spices to make plain ingredients taste like you tried (without actually trying that hard).

Why You’ll Love This

It’s a one-bowl, shake-and-go Italian dressing that doubles as a marinade, a weeknight sauce, and a salad dressing—aka the multitasker your fridge deserves.

Ingredients

1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar (or white wine vinegar)
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons honey (or maple syrup)
3 cloves garlic, finely grated or minced
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme (optional but nice)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional)
2 tablespoons grated Parmesan (optional; adds savory depth)

How to Make It

Choose your container: a medium bowl + whisk, or a jar with a tight lid for shake-and-serve convenience.
Add the vinegar, lemon juice, Dijon, honey, garlic, oregano, basil, thyme (if using), salt, pepper, onion powder, and red pepper flakes (if using).
Whisk until the mustard and honey fully dissolve and the mixture looks smooth and cohesive.
Slowly drizzle in the olive oil while whisking continuously to emulsify (this helps it cling better as a marinade).
Stir in Parmesan if using. Taste and adjust: more salt for pop, more honey for mellow sweetness, or a splash more vinegar for extra tang.
Use right away, or cover and chill for 30 minutes so the flavors can mingle.
To use as a marinade: pour over your protein or veggies in a zip-top bag or shallow dish and coat evenly.
Marinate times: chicken 30 minutes to 8 hours, steak 30 minutes to 4 hours, veggies 15 minutes to 1 hour. (Seafood is quick: 15–30 minutes.)

Tips for the Best Results

Emulsify = better flavor. Whisking the oil in slowly (or shaking hard in a jar) helps the dressing cling to food instead of pooling at the bottom.
Don’t over-marinate. This has vinegar and lemon juice, so too long can make chicken or seafood texture weird. Stick to the recommended ranges.
Salt smart. If you’re using this on already-salted cuts (like pre-brined chicken), reduce salt to 3/4 teaspoon.
Reserve some for serving. If you want extra for drizzling after cooking, set it aside before it touches raw meat.
Use a bag for max coverage. Zip-top bags help the marinade wrap around everything with less liquid.
Veggies love a shorter soak. 15–30 minutes is enough for zucchini, mushrooms, peppers, and onions. Longer can make them overly soft.
Parmesan is optional. It’s delicious, but it can brown faster on high heat. If grilling at high temps, consider leaving it out and adding cheese after.

Variations

Classic “bottled-style” vibe: Add 1 tablespoon water and 1/2 teaspoon sugar (instead of honey) for a lighter, brighter dressing.
Herby fresh version: Swap half the dried herbs for 2 tablespoons chopped fresh parsley + 1 tablespoon chopped fresh basil.
Spicy Italian: Add 1–2 teaspoons Calabrian chili paste (or bump red pepper flakes to 1/2 teaspoon).
Garlic-lover’s: Use 5 cloves garlic and add 1/4 teaspoon garlic powder for that “restaurant” punch.
Steakhouse twist: Add 1 teaspoon Worcestershire sauce and 1/2 teaspoon smoked paprika (great on flank or skirt steak).
Veggie-forward: Add 2 teaspoons Italian seasoning plus 1 tablespoon balsamic vinegar for extra sweetness that plays well with roasted vegetables.

Storage & Reheating

Store the Italian dressing in a sealed jar in the fridge for up to 7 days. The olive oil may solidify when chilled—totally normal. Let it sit at room temp for 10–15 minutes, then shake or whisk to re-emulsify before using. (No reheating needed; this is a cold condiment and marinade.)

FAQ

How much Italian dressing marinade do I need per pound of chicken or steak?

A good rule is 1/3 to 1/2 cup marinade per 1 pound of protein. You want enough to coat everything, not drown it. If using a zip-top bag, you can usually get away with less because it spreads more evenly.

What’s the best marinating time for chicken with Italian dressing?

For boneless chicken breasts or thighs, 30 minutes is the minimum for flavor, and 2–6 hours is the sweet spot. You can go up to 8 hours, but avoid overnight if you can—acidic marinades can make the texture a little mushy.

Can I use this Italian dressing recipe as a marinade for veggies before roasting?

Yes, and it’s amazing. Toss chopped veggies with a few tablespoons (start with 2–3 tablespoons per sheet pan), marinate 15–30 minutes, then roast. If you added Parmesan, expect deeper browning—keep an eye on it and stir once halfway through.

Can I reuse leftover marinade after marinating raw meat?

No—once it’s touched raw meat, it’s not safe to reuse as a sauce. If you want extra for drizzling, reserve some in a separate container before adding the raw protein. If you’re determined to use it, you’d need to boil it hard for several minutes, but the flavor can turn harsh.

Why did my dressing separate, and how do I fix it?

Separation is normal because oil and vinegar don’t stay mixed forever. Dijon helps, but you’ll still need to shake or whisk before each use. For extra stability, whisk longer while slowly drizzling in the oil, or blend everything for 10–15 seconds.