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

If you’ve ever grabbed a bottle of Italian dressing because you needed a fast marinade, this is your sign to make the homemade version once and never look back. It’s bright, herby, a little tangy, and it does that magic thing where it makes basically anything taste like you planned dinner.

This Italian dressing recipe is built specifically for marinades—chicken, steak, shrimp, tofu, veggies, even mushrooms—while still being totally drizzle-worthy for salads and grain bowls. One jar, endless “wait, this is so good” moments.

Why You’ll Love This

It’s a bold, balanced marinade that takes 5 minutes, uses pantry staples, and works across proteins and vegetables without tasting flat or overly acidic—plus you can tweak it to match whatever you’re cooking that night.

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar (or white wine vinegar)
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon honey (or maple syrup)
3 cloves garlic, finely minced or grated
2 teaspoons dried Italian seasoning
1 teaspoon dried oregano (optional, for extra herb vibes)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons grated Parmesan (optional but very recommended)
2–4 tablespoons water, to thin (optional, based on how you’ll use it)

How to Make It

Grab a jar with a lid (a pint mason jar is perfect) or a medium bowl and whisk.
Add the vinegar, lemon juice, Dijon, and honey. Whisk until smooth (or shake in the jar).
Stir in the garlic, Italian seasoning, oregano (if using), salt, pepper, and red pepper flakes.
Slowly stream in the olive oil while whisking to emulsify. If you’re using a jar, add the oil and shake hard for 15–20 seconds.
Mix in the Parmesan if using. Taste and adjust: more salt for balance, more lemon for brightness, more honey if you want it slightly sweeter.
If using as a marinade for veggies, add 2 tablespoons water to loosen it so it coats more evenly (especially for roasting). For salads, keep it thicker.
Use immediately or refrigerate for 30 minutes to let the herbs hydrate and the flavors get extra cozy.
To use as a marinade: pour over your protein/veg in a zip-top bag or container, coat well, and chill for the recommended time (see tips below).

Tips for the Best Results

Don’t over-marinate chicken. 30 minutes to 4 hours is the sweet spot. Longer can make the texture a little mushy because of the acid.
Steak loves a longer soak. 2 to 8 hours works great, especially for flank or skirt steak. For tender cuts (ribeye, filet), keep it shorter (30–60 minutes) so you don’t mask the beef.
Veggies marinate fast. 15–45 minutes is plenty for zucchini, bell peppers, onions, mushrooms, and asparagus. Too long and they can get watery.
Save some dressing before marinating. If you want extra to drizzle after cooking, set it aside first. Anything that touched raw meat should not be reused unless boiled.
Shake again before using. The oil and acid will separate. That’s normal. Just re-emulsify with a good shake or whisk.
Parmesan = flavor boost. It adds salty, savory depth that makes grilled veggies and chicken taste restaurant-level.
For grilling, pat proteins dry. Let excess marinade drip off so you get better browning and fewer flare-ups.

Variations

Zesty herb overload: Add 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh basil. Use within 2–3 days for best flavor.
Spicy Italian: Add 1 teaspoon Calabrian chili paste or increase red pepper flakes to 1/2 teaspoon.
Garlic lover’s: Roast a head of garlic, mash 3–4 cloves into the dressing, and reduce raw garlic to 1 clove for a sweeter, mellow vibe.
Lower acid, gentler marinade: Use 3 tablespoons vinegar and skip the lemon. Great for delicate fish or shrimp.
No honey: Swap in 1 teaspoon sugar or leave it out for a sharper, more classic bite.
Creamy Italian-style: Stir in 2 tablespoons mayo or Greek yogurt (best for chicken). This turns it into a thicker marinade that clings.

Storage & Reheating

Store the dressing in a sealed jar in the fridge for up to 7 days (or 3–4 days if you added fresh herbs). It will separate—just shake before using. Since this is a dressing/marinade, there’s no reheating; if it thickens in the fridge, let it sit at room temp for 10 minutes, then shake again.

FAQ

How much Italian dressing marinade do I need per pound of meat?

Aim for about 1/3 cup per pound for chicken or steak. You want enough to coat everything, but not so much that it’s swimming. For veggies, 2–3 tablespoons per pound is usually plenty.

How long should I marinate chicken in Italian dressing?

Marinate chicken for 30 minutes to 4 hours. If you’re using smaller pieces (tenders, cutlets), stick closer to 30–90 minutes. For bone-in thighs, 2–4 hours is great.

Can I use this on vegetables for roasting or grilling?

Yes, and it’s so good. Toss veggies with a light coat (don’t drench), let them sit 15–30 minutes, then roast at 425°F or grill over medium-high heat. If the dressing is thick, add a splash of water so it distributes evenly.

Is it safe to reuse leftover marinade as a sauce?

Only if it never touched raw meat. If it did, you can make it safe by boiling it for at least 1 full minute (longer at higher altitudes), then simmering until slightly reduced. For the easiest route, reserve some fresh dressing before you marinate.

Can I make this Italian dressing ahead for meal prep?

Absolutely. Make a batch on Sunday and use it all week for quick marinades, salad dressing, or a drizzle over roasted potatoes. It keeps up to 7 days refrigerated; shake before each use because separation is normal.