If you’ve ever marinated something “just to be safe” and ended up with bland vibes anyway, this is your fix. This Italian dressing recipe is built for marinades: chicken that stays juicy, steak with real flavor, and veggies that actually taste like you meant it.
It’s tangy, herby, garlicky, and a little sweet in that classic Italian-dressing way. Make a jar, keep it in the fridge, and suddenly weeknight cooking feels very put-together.
Why You’ll Love This
It’s a one-bowl, shake-and-go dressing that doubles as an all-purpose marinade—balanced acidity for tenderizing, enough oil for richness, and bold herbs that cling to everything from chicken thighs to mushrooms.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons honey (or maple syrup)
- 3 cloves garlic, finely grated or minced
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan (optional, for extra savoriness)
How to Make It
- Add the vinegar, lemon juice, Dijon, honey, garlic, herbs, onion powder, red pepper flakes (if using), salt, and pepper to a bowl or a jar with a lid.
- Whisk (or shake) until the honey dissolves and everything looks evenly mixed.
- Slowly stream in the olive oil while whisking to emulsify, or add it all and shake aggressively for 20–30 seconds.
- Taste and adjust: more salt for punch, more honey for balance, more vinegar/lemon for extra tang.
- If using Parmesan, whisk it in at the end (expect it to settle a bit—just shake before using).
- Use right away, or chill for 10–15 minutes so the flavors can hang out and level up.
- To use as a marinade: pour over your protein/veg in a zip-top bag or container, coat well, and refrigerate.
- Cook as desired (grill, bake, air fry, sauté), discarding used marinade or boiling it if you plan to use it as a sauce.
Tips for the Best Results
- Shake before every use: This is a real-deal dressing, not a shelf-stable one—separation is normal and expected.
- Don’t over-marinate: Acid is powerful. Chicken breasts love 30 minutes to 4 hours; steak does best at 30 minutes to 2 hours; veggies are great at 15 to 45 minutes.
- Use the right amount: Aim for about 1/3 to 1/2 cup marinade per 1 to 1 1/2 pounds of meat, or enough to coat without pooling.
- Pat proteins dry before cooking: After marinating, lightly blot so you get browning instead of steaming.
- Salt smart: This recipe is seasoned, but if you’re marinating thick cuts, a pinch of extra salt right before cooking can help.
- For veggies: Toss, marinate briefly, then roast at high heat (425°F) for caramelization.
- Make it a meal prep hero: Double the batch and keep it ready for salads plus quick marinades all week.
Variations
- Zesty & bright: Add 1 teaspoon lemon zest and swap half the vinegar for more lemon juice.
- Spicy Italian: Add 1 teaspoon hot sauce or increase red pepper flakes to 1 teaspoon.
- More savory: Add 1 teaspoon Worcestershire sauce (especially great for steak).
- Herb-forward: Replace dried herbs with 2–3 tablespoons chopped fresh (parsley, basil, oregano). Fresh tastes amazing but shortens shelf life.
- Creamy Italian: Whisk in 2 tablespoons mayo or Greek yogurt for a thicker marinade/dressing (best used within 3–4 days).
- No honey: Use 1–2 teaspoons sugar, or skip sweetener for a sharper, more traditional tang.
Storage & Reheating
Store the dressing in a sealed jar in the refrigerator for up to 7 days (5 days if using fresh herbs). It will separate as it sits—just shake or whisk to bring it back. This is a dressing/marinade, so there’s no reheating needed; if you want to warm a portion for drizzling, heat only a clean, unused amount gently in a small pan.
FAQ
How much Italian dressing should I use to marinate chicken?
For 1 to 1 1/2 pounds of chicken (breasts, thighs, or drumsticks), use about 1/3 to 1/2 cup—enough to coat well. Marinate 30 minutes for quick flavor or up to 4 hours for deeper seasoning.
Can I marinate steak in Italian dressing overnight?
I wouldn’t. Because this has vinegar and lemon juice, long marinades can make the exterior of steak feel a little “cooked” and soft. Stick to 30 minutes to 2 hours (up to 4 hours for tougher cuts like flank), then pat dry and cook hot for a great sear.
What veggies work best with this marinade?
Pretty much all the greatest hits: zucchini, bell peppers, red onion, mushrooms, eggplant, asparagus, and cherry tomatoes. Marinate 15–45 minutes, then roast at 425°F or grill over medium-high heat until browned and tender.
Can I use this as a salad dressing too?
Yes, and it’s excellent. If you want it more “dressing” than “marinade,” add an extra tablespoon of olive oil and a pinch more salt, then shake again. It’s also great drizzled over chopped salads, pasta salads, or grain bowls.
Is it safe to use leftover marinade as a sauce?
Only if it never touched raw meat, or if you boil it first. If the marinade had raw chicken or steak in it, transfer it to a small saucepan and boil for at least 1 full minute (longer at higher altitudes) to make it food-safe—then simmer a couple minutes to thicken slightly.