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

If your weeknight cooking needs a main-character shortcut, this homemade Italian dressing is it. It’s bright, herby, a little tangy, and just garlicky enough to make anything taste like you planned ahead.

Use it as a marinade for chicken, steak, shrimp, tofu, or a veggie roast situation. It also doubles as a legit salad dressing, because we love a multitasker.

Why You’ll Love This

It’s fast (5 minutes), flexible (use what you have), and way fresher than store-bought. Plus, it clings beautifully to proteins and veggies, so your marinade actually does something instead of just… existing.

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar (or white wine vinegar)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons grated Parmesan (optional, but highly recommended)
2 teaspoons honey (or maple syrup)
2 teaspoons dried Italian seasoning
1 teaspoon dried oregano (yes, extra oregano on purpose)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
2–3 cloves garlic, minced (or 1 teaspoon garlic powder)
1 tablespoon minced shallot or red onion (optional, for extra zip)

How to Make It

Grab a jar with a tight lid (a pint mason jar is perfect) or a medium bowl with a whisk.
Add the vinegar, lemon juice, Dijon mustard, honey, salt, pepper, Italian seasoning, oregano, red pepper flakes (if using), garlic, and shallot/onion (if using).
Whisk until the salt dissolves and everything looks evenly combined (or shake the jar for 15–20 seconds).
Slowly stream in the olive oil while whisking to emulsify, or just add it to the jar and shake again until creamy-looking.
Taste and adjust: more salt for bolder flavor, more honey to soften the tang, more vinegar for extra bite, more pepper flakes for heat.
Use immediately as a dressing, or as a marinade: pour over your protein or veggies in a zip-top bag or shallow dish.
Marinate (guidelines below), then cook your item however you like—grill, bake, air fry, roast, or pan-sear.
Before serving, shake or whisk the remaining dressing again (it separates naturally), and drizzle a little over the finished dish if you didn’t use it all as marinade.

Tips for the Best Results

Marinating times: Chicken: 30 minutes to 8 hours. Steak: 30 minutes to 4 hours (more can make it a little “cured”). Pork chops: 30 minutes to 6 hours. Shrimp: 15 to 30 minutes. Tofu: 1 to 12 hours. Veggies: 20 minutes to 2 hours.
Don’t overdo acid for delicate stuff: Shrimp and fish can turn mushy if left too long. Set a timer and pretend you’re a professional.
Use a non-reactive container: Glass, ceramic, or a zip-top bag. Skip aluminum bowls—vinegar and lemon can react and mess with flavor.
Pat proteins dry before cooking: Shake off excess marinade so you get browning instead of steaming.
Reserve some dressing: If you want extra for drizzling, set it aside before it touches raw meat.
Make it cling: Dijon mustard is the emulsifier MVP here—don’t skip it unless you like oily puddles.

Variations

Classic “restaurant” style: Add 2 tablespoons water and 1/2 teaspoon sugar for a lighter, slightly sweeter dressing vibe.
Herb-forward: Swap 1 teaspoon dried seasoning for 2 tablespoons chopped fresh parsley or basil (or both). Great on grilled veggies.
Garlic-lovers: Add an extra clove of garlic and 1/4 teaspoon garlic powder for that bold, roasty flavor.
Creamy Italian: Stir in 2 tablespoons mayo or Greek yogurt (best used as dressing or short marinade for chicken).
Spicy Italian: Add 1 teaspoon Calabrian chili paste or a little hot sauce.
No Parmesan: Skip the cheese for a dairy-free version, or add 1 tablespoon nutritional yeast for a savory kick.

Storage & Reheating

Store leftover dressing in a sealed jar in the fridge for up to 7 days. It will separate—totally normal—so shake it like you mean it before using. This is a no-reheat situation (it’s a dressing), but it’s amazing drizzled cold over hot grilled chicken, roasted vegetables, or sliced steak right before serving.

FAQ

How much Italian dressing should I use as a marinade?

A good rule: 1/4 cup marinade per 1 to 1 1/2 pounds of chicken or steak, or per 4 cups of chopped veggies. You want everything coated, not swimming—especially for grilling, where too much oil can cause flare-ups.

Can I use this Italian dressing marinade for steak without it getting tough?

Yes—just keep the time reasonable. For most steaks, 30 minutes to 4 hours is the sweet spot. Longer than that and the acid can start to change the texture. Also, wipe off excess marinade before searing so you get a great crust.

What veggies work best with Italian dressing as a marinade?

Basically all the weeknight heroes: zucchini, bell peppers, mushrooms, onions, asparagus, broccoli, cauliflower, and eggplant. For quick marinating, cut veggies into even pieces and let them sit 20–30 minutes, then roast at 425°F or grill until char-kissed.

Is it safe to reuse the marinade after raw chicken?

Only if you boil it first. If the dressing touched raw chicken (or any raw meat), don’t use it as a finishing sauce unless you bring it to a rolling boil for at least 1 minute. Easiest move: reserve a little dressing in a separate container before marinating.

Why does my homemade Italian dressing separate, and how do I fix it?

Because oil and vinegar love drama. Separation is normal. Shake well before each use, and don’t skip the Dijon mustard—it helps emulsify so the dressing stays blended longer. If you want it extra stable, whisk for a full minute or blend for 10 seconds.