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

This Italian dressing is the “keep it in the fridge and suddenly you cook more” kind of recipe. It’s zippy, herby, and balanced—made for marinating chicken and steak, but equally obsessed with veggies, pasta salad, grain bowls, and basically anything that could use a flavor glow-up.

It’s also wildly easy: shake it up, pour it on, walk away. The marinade does the work while you live your life.

Why You’ll Love This

It hits that perfect sweet spot between tangy and savory, clings beautifully to food, and uses pantry staples—plus you can tweak it to be more garlicky, more spicy, or more lemony depending on your vibe.

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons honey (or maple syrup)
2 teaspoons Italian seasoning
1 teaspoon dried oregano (optional, for extra herb energy)
1/2 teaspoon garlic powder (or 2 cloves fresh garlic, finely minced)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons grated Parmesan (optional, but amazing for marinades)

How to Make It

Grab a jar with a tight-fitting lid (a pint mason jar is perfect) or a medium bowl with a whisk.
Add the red wine vinegar, lemon juice, Dijon mustard, and honey. Whisk (or shake) until the honey dissolves.
Stir in the Italian seasoning, oregano (if using), garlic powder (or fresh garlic), salt, black pepper, and red pepper flakes.
Slowly stream in the olive oil while whisking to emulsify, or add the oil and shake the jar aggressively for 20–30 seconds until it looks slightly creamy.
If using Parmesan, stir it in at the end (it won’t fully dissolve; that’s normal and delicious).
Taste and adjust: more vinegar for extra tang, a pinch more salt for punch, or another drizzle of honey if you want it slightly sweeter.
Use immediately, or let it sit 10 minutes so the herbs can bloom and the flavor rounds out.
To marinate: pour over your protein or veggies in a zip-top bag or shallow dish, coat well, and chill for the recommended time (see tips below).

Tips for the Best Results

Shake before every use. Homemade dressing separates—totally normal. A quick shake brings it back together.
Don’t over-marinate. Acid is great, but too long can make meat feel mushy. Chicken: 30 minutes to 8 hours. Steak: 30 minutes to 4 hours. Veggies: 15 minutes to 1 hour.
Go easy on salt if you’re using salty add-ins. Parmesan, soy sauce (if you freestyle), or pre-salted meats can push it over the edge.
Use a non-reactive container. Glass, stainless steel, or a zip-top bag is best. Avoid aluminum with acidic marinades.
Pat proteins dry before cooking. For better browning, remove from marinade and blot with paper towels so you get that golden sear.
For veggies, toss right before roasting. If you marinate too long, softer veggies can get watery. Great picks: zucchini, bell peppers, mushrooms, onions, asparagus.
Want it thicker? Add an extra 1/2 teaspoon Dijon or a spoon of mayo for a creamy-style Italian (especially good for pasta salad).

Variations

Garlic-lover’s: Use 2–3 fresh minced garlic cloves plus 1/4 teaspoon garlic powder for that layered flavor.
Spicy Italian: Double the red pepper flakes and add 1/2 teaspoon smoked paprika.
Herby-fresh: Add 2 tablespoons chopped fresh parsley or basil (best if you’ll use it within 2–3 days).
Sweet-balsamic twist: Swap half the red wine vinegar for balsamic vinegar.
Lemon-forward: Add 1 teaspoon lemon zest and another tablespoon of lemon juice—bright and perfect for chicken and veggies.
No honey: Skip it for a sharper dressing, or replace with 1–2 teaspoons sugar if that’s what you have.

Storage & Reheating

Store the dressing in a sealed jar in the fridge for up to 1 week (3–4 days if you used fresh garlic or fresh herbs). It may thicken when cold; let it sit at room temp for 10 minutes and shake to re-emulsify. No reheating needed—this one’s a cold, shake-and-go situation.

FAQ

How much Italian dressing marinade do I need for chicken?

For boneless chicken breasts or thighs, plan on about 1/4 cup marinade per 1 to 1 1/2 pounds of chicken. You want enough to coat everything without it swimming. Marinate 30 minutes for quick flavor or up to 8 hours for max impact.

Can I use this as a steak marinade without making it too acidic?

Yes—just keep the time in check. Marinate steak for 30 minutes to 4 hours. If you want an overnight option, reduce the vinegar to 3 tablespoons and increase the olive oil to 2/3 cup for a gentler, less acidic soak.

What vegetables work best with Italian dressing marinades?

Heartier veggies hold up best: mushrooms, zucchini, eggplant, peppers, onions, asparagus, and cauliflower. For roasting, marinate 15–30 minutes, then roast hot (425°F) so the edges caramelize instead of steaming.

Can I reuse leftover marinade?

If it touched raw meat, don’t reuse it as-is. You can either discard it, or boil it hard for at least 1 full minute to make it safe, then use it as a sauce (it may taste a bit sharper). If it only touched veggies, you can reuse it within 2–3 days.

Is this Italian dressing good for “everything” like pasta salad and sandwiches?

Totally. For pasta salad, add an extra pinch of salt and a little more honey to balance the starch, then toss while the pasta is still slightly warm. For sandwiches, keep it thicker by adding an extra 1/2 teaspoon Dijon so it clings instead of sliding off.