If you’ve ever poured store-bought Italian dressing over chicken and thought, “Okay… but why is it kind of bland?” this is your fix. This homemade Italian dressing recipe is bright, herby, garlicky, and made to actually work as a marinade—meaning it clings, it penetrates, and it makes everything taste like you did something impressive.
Use it for chicken, steak, veggies, shrimp, tofu—honestly, it’s an “everything” situation. And because you control the ingredients, you can dial up the tang, sweetness, heat, or herbs depending on what you’re marinating.
Why You’ll Love This
It’s fast (5 minutes), customizable, and balanced: zingy vinegar + lemon, savory herbs, and just enough sweetness to round it out—plus it doubles as a salad dressing, drizzle, or veggie dip moment.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard (helps it emulsify and adds flavor)
- 2 teaspoons honey (or maple syrup)
- 3 cloves garlic, finely grated or minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 2 tablespoons finely grated Parmesan (optional, but very good)
How to Make It
- Choose your method: a jar with a tight lid (shake), a bowl + whisk, or a blender for the smoothest result.
- Add the vinegar, lemon juice, Dijon mustard, and honey to your jar or bowl. Whisk (or shake) until the honey dissolves.
- Stir in the garlic, oregano, basil, parsley, onion powder, salt, pepper, and red pepper flakes (if using).
- Slowly stream in the olive oil while whisking to emulsify. If using a jar, add the oil and shake hard for 20–30 seconds.
- Taste and adjust: add a pinch more salt for savory, a splash more vinegar for tang, or a tiny bit more honey to mellow it.
- If using Parmesan, stir it in last. (Note: it may thicken the dressing and settle—totally normal.)
- Use immediately as a marinade, or let it sit 10 minutes so the dried herbs bloom and the flavor gets extra cozy.
- Marinate your food: pour over protein or veggies in a zip-top bag or shallow dish, coat well, and refrigerate for the recommended time (see tips below).
Tips for the Best Results
- Don’t over-marinate. Acid is amazing… until it isn’t. Chicken: 30 minutes to 6 hours. Steak: 30 minutes to 4 hours. Shrimp: 15–30 minutes. Veggies: 30 minutes to 2 hours.
- Reserve some dressing before marinating. If you want extra for drizzling after cooking, set it aside first so it never touches raw meat.
- Use a zip-top bag for maximum coverage. Less dressing needed, more even coating, less mess.
- Pat proteins dry before cooking. This helps you get better browning and prevents steaming.
- For grilling, watch sugar. The honey helps flavor and caramelization, but it can darken faster. Cook over medium heat and flip a bit sooner.
- Let it come to room temp for 10 minutes. Olive oil can firm up in the fridge. A quick rest (then a shake) brings it back.
- Salt smart. This dressing has salt, but you may still want to lightly salt thicker cuts right before cooking for the best interior seasoning.
Variations
- Creamy Italian: Add 2–3 tablespoons mayo or Greek yogurt. (Best for salads and chicken, less ideal for high-heat grilling.)
- Spicy Italian: Double the red pepper flakes or add 1 teaspoon Calabrian chili paste.
- Herby-fresh: Swap some dried herbs for fresh: 1 tablespoon chopped basil + 1 tablespoon chopped parsley (add right before using).
- Steakhouse vibe: Add 1 teaspoon Worcestershire sauce and 1/2 teaspoon smoked paprika.
- Veggie-forward: Add 1 tablespoon balsamic vinegar and a pinch of Italian seasoning for a sweeter roast-veg situation.
- No honey: Skip it for a sharper dressing, or replace with 1–2 teaspoons sugar-free sweetener if that’s your thing.
Storage & Reheating
Store the dressing in a sealed jar in the refrigerator for up to 7 days. Shake well before each use (separation is normal). This recipe doesn’t need reheating—just let it sit at room temperature briefly if the olive oil solidifies.
FAQ
How much Italian dressing should I use as a marinade?
A good baseline is 1/4 cup per 1 to 1 1/2 pounds of chicken, steak, or veggies. If you’re using a zip-top bag and pressing out the air, you can often use less because it coats more efficiently.
Can I use this Italian dressing marinade for chicken overnight?
It’s better not to. For chicken, 30 minutes to 6 hours is the sweet spot. Overnight can make the texture turn a little mushy because of the vinegar and lemon. If you need to prep ahead, mix the dressing and marinate the next day.
What’s the best way to use this for steak without making it tough?
Keep the marinating time shorter: 30 minutes to 4 hours, depending on thickness. For tender cuts (ribeye, strip), go lighter and shorter. For tougher cuts (flank, skirt), 2–4 hours is great, but still skip overnight—acid can make the exterior texture weird.
Can I marinate vegetables in Italian dressing and then roast them?
Yes, and it’s so good. Marinate 30 minutes to 2 hours, then roast at 425°F on a sheet pan. Give the veggies space so they roast instead of steam. If the pan looks wet, drain off excess marinade (too much liquid slows browning).
Is it safe to reuse leftover marinade as a sauce?
Only if it never touched raw meat. If it did, don’t reuse it as-is. If you really want to turn it into a sauce, you can boil it for at least 1 minute (longer for thicker batches), but the flavor can get sharper—reserving a clean portion ahead of time tastes best.