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

If you’ve ever grabbed a bottle of Italian dressing and thought, “This could be better,” you’re in the right place. This homemade version is brighter, punchier, and actually tastes like real herbs and garlic (not just “tangy mystery”).

It’s built to be a multi-tasker: drizzle it as a dressing, whisk it into pasta salad, or use it as a full-on marinade for chicken, steak, vegetables, tofu—basically anything that could use a glow-up.

Why You’ll Love This

It’s fast (5 minutes), customizable, and balanced: zesty vinegar + lemon, savory herbs, a little sweetness, and enough garlic to make everything taste like you planned dinner on purpose.

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 (optional, for extra herb vibes)
• 1/2 teaspoon garlic powder
• 1 small garlic clove, finely grated (or 1 teaspoon minced garlic)
• 1 teaspoon kosher salt (reduce to 3/4 teaspoon if using fine salt)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons finely grated Parmesan (optional, for dressing—skip for marinades if you’ll grill)

How to Make It

1. Add the red wine vinegar, lemon juice, Dijon, and honey to a medium bowl or a jar with a tight lid.
2. Whisk (or shake) until the honey and mustard fully dissolve and the base looks smooth.
3. Add Italian seasoning, oregano (if using), garlic powder, fresh garlic, salt, pepper, and red pepper flakes.
4. Slowly drizzle in the olive oil while whisking constantly to emulsify. If using a jar, add the oil and shake hard for 20–30 seconds.
5. Taste and adjust: more salt for overall flavor, more honey to soften sharpness, more vinegar/lemon for extra tang, more pepper for bite.
6. If using as a dressing, stir in Parmesan right before serving (it can thicken the mix).
7. For marinades, portion what you need into a separate container (don’t reuse any marinade that touched raw meat).
8. Let it sit 5–10 minutes so the herbs hydrate, then shake/whisk again before using.

Tips for the Best Results

• Emulsify for the win: Whisking while adding oil makes it feel restaurant-level and helps it cling to food.
• Herb hydration matters: Let it rest a few minutes so dried herbs wake up and stop tasting dusty.
• Use a jar for easy mode: Shake, store, and pour from the same container. Minimal dishes, maximum peace.
• Marinade timing: Chicken: 30 minutes to 8 hours. Steak: 30 minutes to 4 hours. Veggies: 20 minutes to 2 hours.
• Don’t over-marinate: Too long in acid can make chicken a bit mushy and steak a little “cooked” around the edges.
• Skip Parmesan for grilling marinades: It can brown too fast and stick. Add it after cooking if you want.
• Salt with intention: If your protein is already brined or pre-salted, slightly reduce the salt in the dressing.

Variations

• Garlic-lover’s: Add 1 extra clove of grated garlic and a pinch more garlic powder.
• Spicy Italian: Double the red pepper flakes or add a spoonful of Calabrian chili paste.
• More creamy: Whisk in 2 tablespoons mayo or Greek yogurt (best as dressing, not a long marinade).
• Herby-fresh: Add 2 tablespoons chopped parsley or basil (use within 2–3 days for best flavor).
• Low-acid: Reduce vinegar to 3 tablespoons and add 1–2 tablespoons water to mellow it out.
• No sweetener: Skip honey/maple and add a pinch more salt plus a little extra lemon for balance.

Storage & Reheating

Store the dressing in a sealed jar in the fridge for up to 1 week. Olive oil will solidify when cold—totally normal—so let it sit at room temp for 10–15 minutes, then shake hard to bring it back together (no reheating needed).

FAQ

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

A good baseline is 1/4 cup per 1 to 1 1/2 pounds of chicken or steak, and about 3 tablespoons per pound of vegetables. You want everything lightly coated, not swimming.

How long should I marinate chicken in Italian dressing?

For boneless chicken breasts or thighs, aim for 30 minutes to 8 hours. If you’re using smaller pieces (like tenders), keep it closer to 30 minutes to 2 hours so the acid doesn’t change the texture too much.

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

Yes, but don’t reuse anything that touched raw meat. If you want extra for serving, set some aside in a separate container before adding the marinade to chicken or steak.

What vegetables work best with this marinade?

It’s amazing on zucchini, bell peppers, mushrooms, onions, asparagus, and cauliflower. For grilling, toss veggies with the marinade for 20–40 minutes, then cook over medium-high heat until charred and tender.

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

Oil and vinegar naturally separate over time. Shake or whisk before every use. For a more stable blend, don’t skip the Dijon—it helps emulsify and keeps things mixed longer.